Yogurt Muesli with Berries, Apricot & Flaxseed Oil

Sometimes all it takes is a bowl, a few good ingredients, and a little time for yourself. This is exactly how our current breakfast highlight is created: creamy yogurt, fresh berries, juicy apricot, crunchy muesli – and finally, a spoon of organic flaxseed oil, which harmoniously rounds everything off. Ingredients: 150–200 g natural yogurt or plant-based alternative 3 tbsp roasted buckwheat crunchies (see tip) 1 handful strawberries 1 small handful raspberries 1 ripe apricot (cut into wedges) 1 tsp organic hemp seed butter 1 tbsp organic flaxseed oil

Optional: 1 tsp cacao nibs, roasted sunflower seeds, or flaxseed crunch

Preparation: Spoon creamy yogurt into a bowl, top with strawberries, raspberries, and apricot wedges, and refine with crunchy muesli. Roasted buckwheat crunchies add a special touch, giving the muesli a fine, nutty note. A dollop of nut butter provides extra creaminess. Finally, carefully drizzle the organic flaxseed oil over it – do not heat, to optimally preserve its delicate flavor. Tip: Buckwheat Crunchies – Roast buckwheat in a coated pan without fat over medium heat – Stir regularly – After approx. 5–7 minutes, the grains will lightly pop, turn golden brown, and smell nutty – Remove from heat & let cool → enjoy crunchy crunchies

If you want them sweet, “granola-like” or very crunchy, you can add: a little maple syrup or honey, a hint of cinnamon or vanilla, very little oil

Have fun recreating 🙂