Open rye sandwich with chicken & avocado
Rye bread makes for a substantial base for a lunchtime meal. Top with guacamole, Cajun chicken and lime
Pistachio nut & spiced apple Bircher muesli
Serves 2
Easy
Prep:
plus overnight soaking, no cook
A balanced, filling breakfast bowl with oats and apple in low-fat yogurt, cinnamon and nutmeg and a nutty pomegranate topping
Skip to ingredients
For the base ingredients
- 50g jumbo porridge oat
- 50ml apple juice
- large pinch cinnamon
- large pinch nutmeg
- 1 medium applecored and grated
- 2 tbsp low-fat natural yogurt
For the topping
- 25g chopped pistachio
- 3 tbsp pomegranateseeds or mixed berries
Nutrition: per serving
- kcal229low
- fat8g
- saturates1g
- carbs29g
- sugars14g
- fibre5g
- protein8g
- salt0.1g
Method
step 1
Mix all the base ingredients, except the yogurt, with 150ml water and leave to soak for at least 20 mins or overnight, if possible. Once the oats have softened, stir through the yogurt, then divide the mixture between 2 bowls. Sprinkle half of the topping over each bowl and serve.
