This variation of a class Bircher’s muesli packs in some extra protein from the chia and almonds before being elevated to “special” status with the addition of apple and ginger puree – heavenly if you ask me!

35g chia seeds

20g ground almonds

30g Quaker oats (or similar finely milled)

½  tsp. *ground cardamom

¼ tsp. ground nutmeg

½ tsp. salt

4 tsps. Lucuma powder

260 ml almond milk

2 medjool dates, finely chopped


To assemble:

2 tbsps. apple & ginger purée

Handful of broken walnuts

Toasted coconut flakes

Add the oats, chia seeds and ground almonds along with the spices, salt and lucuma powder to a breakfast bowl or glass jar. Gradually add the almond milk, stirring all the time until you have a well-blended mixture.  Throw in the chopped dates, stir again and then refrigerate overnight.

To assemble, create layers of oat mixture and apple purée in dessert glasses or bowls.  Top with the walnuts and toasted coconut flakes or any other seeds or nuts you have to hand!

* I grind batches of cardamom seeds in my coffee grinder and store in a small jar – I find they keep well for a couple of weeks and it saves the fiddle of preparing them each time you want to use a pinch of ground cardamom.