This recipe is so simple, fresh and zingy. I’ve got really into bircher muesli thanks to Cuckoo, and my other combinations can be found here. This recipe uses both matcha tea bags and matcha powder but feel free just to use whatever green tea takes your fancy.
Makes 6 smallish bowls:
- 1 tin of lychees
- 3 tbsp of tinned lychee syrup
- 3 tbsp matcha green tea (I made mine from these)
- 2 tbsp natural yoghurt
- 8 tbsp almond milk
- 6 tbsp of oats
- sprinkling of matcha green tea powder
Boil the kettle and make a small pot of green tea and then leave it to brew for 10 mins. Then just chop up the tinned lychees (leaving 3 behind for decoration) and mix with the oats, almond milk, yog, the 3 tbsp of green tea and syrup. Cover with clinger and whack in the fridge to soak overnight.
In the morning spoon the mix into bowls and grab your decorative lychees for the top, I just chopped them in half. Finish with a sprinkle of matcha green tea powder and settle down to enjoy this healthy brekka and interesting combination of flavours.