You Have to Try this Winter Muesli
For a real winter warmer, don't hold back on the pear slices and pecans
- 2 ripe pears, diced
- 30g caster sugar
- 100g oats
- 2 tbsp chia seeds
- 350ml almond milk (or milk of choice)
- 1 tbsp pumpkin seeds
- 1 tbsp Opies stem ginger syrup
- 1 Opies stem ginger
- 30g pecans, chopped
- A pinch of ground cinnamon
- Additional pear slices and ginger for garnish
Poach the pears by placing them in a pan with the sugar. Cover with water and cook on a low heat until the sugar has dissolved and the pears are tender. Drain and place in the jar in the fridge.
In a mixing bowl, combine the rolled oats, milk, syrup, pumpkin seeds and grate the ginger. Stir well to mix the ingredients thoroughly.
Add the chia seeds, and a pinch of ground cinnamon to the mixture. Mix everything together until well combined. Cover the bowl and refrigerate it overnight, or for at least four hours, to allow the flavours to meld and the oats to soften.
Before serving, give the muesli a good stir and check the consistency. If it's too thick, you can add a splash of milk to reach your desired thickness.
Serve the Pear and Ginger Bircher Muesli in bowls and garnish with the poached pears, and whole pecans.
