Recipe by Sports Nutritionist Renee McGregor and taken from her Fast Track Nutrition Plan specifically developed for Speedflex. (www.speedflex.com)

Vegan Blueberry Bircher Muesli

Vegan Blueberry Bircher Muesli

Serves: 1

Preparation time: 5 minutes, plus overnight soaking.

Ingredients:

For the Blueberry compote (makes 4 servings):

350g/12oz/ 2 and a ½ cups of blueberries

For the Bircher Muesli:

85g/3oz of Blueberry compote

30g/1oz of heaped rolled oats

170g/6oz of vegan Greek style yoghurt

2 tsp of agave

Method:

  1. Put the blueberries in a saucepan with 4 tablespoons water over a medium heat. Bring to the boil, then turn the heat down to low and simmer for about 10 minutes until the blueberries are soft and slightly thickened.
  2. Leave the compote to cool, then transfer to a screw-topped jar, and keep in the fridge for up to 3 days
  3. To make the Muesli, put a quarter of the Blueberry compote (85g/3oz) in a bowl, stir in the oats, cover and leave to soak in the fridge overnight.
  4. Stir in the yoghurt and agave, and enjoy.

 

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