Yoghurt, nut, seed and berry bircher

I was getting a bit fed up of apple porridge every day so I decided to make a bircher.  Also the weather is getting warmer and we are getting into berry season.  Make sure that you make the yoghurt mixture the night before you want to eat it.  The mixture will soak up the millet and soften the seeds.

The yoghurt mixture seems a little sloppy at first but when you refrigerate it overnight, it thickens up.  I did start by using only yoghurt but not only was this expensive, it also had a bit of a cement like consistency – not good!  This is perfect as it has 2 tablespoons of yoghurt which is exactly the amount my nutritionist advised that I eat on a daily basis.  Providing it was natural, full fat, live yoghurt of course!  RNI of calcium is 700mg and this has about 110g of calcium in it which is a good start!

I don’t actually measure out 120ml of water, I have a 1/3 cup measure (79ml) which I use for the millet and add a full and about a half measure of water using the same container.

You can use a jar but I use tupperware for convenience.  It also means you can grab your breakfast and run out of the door and eat it at work or after a workout.

Serves 1

1/3 cup of millet

120ml of water (or 1/3 cup + half of the 1/3 cup)

2 tbsp full fat live yoghurt

2 tsp each of pumpkin seeds, sunflower seeds and golden linseed

10 pistachio nuts, shelled

A handful of fresh berries e.g. about 3 sliced strawberries, 5 raspberries, 12 blueberries.

1.  Mix the millet, water, yoghurt, nuts and seeds together and place into a container and put into the fridge overnight.
2. In the morning, add the fresh berries and serve.
3. Delicious!