One of the most monotonous daily tasks we can ever do is making our breakfasts in the mornings.
For most of the part, it’s just like we’re on automatic pilot without too much thought or creativity which is why I love preparing something the night before.
This is where you can use the time to your advantage by creating something that needs time to soak and infuse flavours overnight. Grains are a great base ingredient because they are thirsty and love to bathe in a lovely yoghurt or milk.
Rice cakes are the base ingredient. They are just one staple I have in my cupboard and eat most days. Have you ever thought of crumbling them up and eating them at breakfast time?
Because they are simply puffed brown rice, the absorbency is perfect for a thick creamy yoghurt with some berries and a drizzle of honey. YUM!
Gluten-free berry bircher muesli
Ingredients
+ SunRice plain rice cakes
+ 1/2 cup of yoghurt (preferably Greek or something pot-set as a healthier choice)
+ 1/2 cup berries
+ Drizzle of honey
+ Sprinkle of cinnamon
How to make
1. Select your bowl or cup/jar and cover base with yoghurt
2 Crumble 1 rice cake over the yoghurt base
3 Spoon over more yoghurt to cover the crumbled rice cake and then a sprinkle of cinnamon
4 Place half your berries on top of the yoghurt and repeat for another layer – rice cake, yoghurt, berries, cinnamon and then a drizzle of honey to complete
5 Cover with wrap or similar and let soak overnight in the fridge
6 Wake the next morning and instant healthy breakfast!
What’s your favourite meal of the day?
