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A yummy breakfast that you prepare the night before, so there is much less rush in the morning. The oats soak up the apple, yoghurt and milk overnight to make it gorgeously soft and fruity. The pumpkin seeds also become softer and more digestible.

This is a summer berry twist on a traditional Swiss recuperation recipe, that you can give your little one daily after times of illness to help restore their beneficial probiotic bacteria. It’s gentle on the tummy, so good for sensitive little bellies.

For very young babies blend before serving, suitable from 6 months old. For fussy eaters grind up the pumpkin seeds in a coffee or spice grinder before adding them to the oats.

Here are the details...
Print Recipe
Servings Prep Time
people 5 minutes
Passive Time
8 hours
Servings Prep Time
people 5 minutes
Passive Time
8 hours
Here are the details...
Print Recipe
Servings Prep Time
people 5 minutes
Passive Time
8 hours
Servings Prep Time
people 5 minutes
Passive Time
8 hours
Ingredients
Units
Instructions
  1. Simply mix all the ingredients together in a bowl before bedtime, cover and pop in the fridge overnight.
  2. In the morning give the oat mixture a quick stir and add a little extra yoghurt if needed. Warm up a little in a saucepan on colder mornings. Drizzle over a little maple syrup just before serving.
Recipe Notes

Cooks' Tips:

  • Gluten-free: Swap oats for gluten-free oats.
  • Dairy-free: swap kefir for coconut yoghurt or cashew/almond yoghurts.
  • Stores in the fridge for up to three days.
  • Minimum soak time 2 hours.
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