This is a great overnight muesli that we first tasted at Drumcreehy House in Ballyvaughan. (If you haven’t been there, it’s well worth a visit to this warm and welcoming B&B nestled in rural Ireland.)

It was our favourite on the breakfast menu and I’ve recreated it from memory and a few tips that Bernadette, the owner, shared with us. I’m not sure she gave it a name so I have decided to call it Muesli Ballyvaughan in remembrance of the fond memories of our holiday there.

Serves 2

Ready in 10 minutes or less!

Ingredients:

1 cup fruity muesli (Super if you make your own but store bought is great too)

200 gms Greek yogurt

1 tablespoon honey or maple syrup

1/4 cup apple juice or milk

2-3 heaped tablespoons cornflakes or crunchy granola

2 tablespoons nuts (pistachios, chopped almonds, pecans, brazil nuts – anything you have, really)

Chopped fruits or berries for the topping

Method:

• The night before:

1.  Pour the muesli in to a bowl. Add in the greek yogurt, honey and milk/juice.
2. Stir well. Cover with a lid and pop into the fridge overnight.

• The next morning:

1. Take the bowl out of the fridge. If you prefer it slightly warmer, pop into the microwave for 30 seconds to bring it to room temperature.
2. The museli will have soaked in the yogurt and the flavour of the juice. If you find it too thick, add some more juice or milk.
3. Add cornflakes or granola for the crunch factor.
4. Top with the chopped nuts and fruits. (I’ve topped mine with pistachios and dried cranberries.)
5. Add some more honey or maple syrup if you prefer it sweeter.
6. Dig in!

If like me, you are not a morning person, this is the perfect recipe for breakfast without too much fuss.

Variations:

Instead of greek yogurt, you could also use fruit yogurts for an added flavour. Strawberry yogurt works really well. You could easily mash some strawberries into the yogurt before soaking the muesli in it.

Filed under: Breakfast Tagged: Ballyvaughan, cornflakes, cranberries, Drumcreehy House, epicurious, granola, greek yogurt, mother's day, Muesli, pistachios

Read the original on: The Weekend Baker