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Here’s a simple overnight bircher muesli pepped up with peaches and candied pecans.
I love peaches. They have a fab, sweet flavour… go great in a compote… but best of all, they remind me of late summer and sunnier times.
Candied (‘sweet coated’) pecans are easy to make, and they are a quick way to add some sweetness and crunch to salads or cereals.
Rich & Source of Nutritional Benefits
There’s a bit of confusion as to whether nut milk is healthy. It is. Stick with unsweetened varieties for a great dairy-free alternative to regular milk. Nut milk low down? Click here.
Ingredients
SERVES: 4
TIME: 3 hr 15 min / 15 min hands-on > 3 hours + chilling
AGE: 10 months +
How to make it
THE NIGHT BEFORE
In a large bowl, mix the oats, barley and chia seeds.
Pour over the milk and combine.
Leave it 10 minutes and give it another good stir.
This will stop the chia seeds clumping together.
Leave to soak for at least 3 hours (best overnight) in the fridge.
100 g oats
100 g barley flakes
3 tbsp chia seeds
750 ml milk or unsweetened nut milk
MAKE THE COMPOTE
Place all ingredients from step 2 into a blender and whizz to a purée.
Store in the fridge until ready to serve.
2 large peaches
4 figs
1 tbsp honey
CANDIED PECANS
Combine the maple syrup, water and cinnamon in a frying pan.
Cook over medium heat for 1 minute, until it’s bubbling.
Add the pecans, stirring to coat and cook for an additional 3 minutes.
Remove from the heat and spread the pecans out on parchment paper to cool.
50 g pecans
2 tbsp maple syrup
1 tbsp water
1/2 tsp ground cinnamon
ASSEMBLE THE MASTERPIECE
Divide the purée between 4 serving glasses.
Top with oats and then sprinkle with the candied pecans.
It will keep for 3 days in the fridge.
Crabtree Farm tips
If peaches are out of season why not try these alternative compote bases:
Blueberry and apple.
Blackberry and raspberry.
Rhubarb and mango.
Strawberry and pineapple.
Remove the nuts and make this recipe suitable for younger toddlers.
