Banana, Craisin Bircher Muesli

BANANA, CRAISIN BIRCHER MUESLI

Makes: 4
Prep time: 15 mins + overnight standing
Cooking time: 5 mins
Difficulty: Easy

INGREDIENTS
• ½ cup (75g) craisins
• 11/2 cups (140g) traditional rolled oats
• ½ cup (35g) shredded coconut
• 1/4 cup (45g) pepitas
1/4 cup (35g) sunflower seeds
• 1 tsp ground cinnamon
• 11/2 cups (375ml) coconut water
• 11/2 cups (390g) Greek yoghurt
• 1 tsp vanilla bean paste
• 5 Ecoganic® Red Tip® bananas
• 3 tbs brown sugar
• Perfection Strawberries, thinly sliced apple, agave syrup, to serve

METHOD
1. Place the craisins into a heatproof bowl. Cover with ½ cup of boiling water. Stand for 5 minutes until the craisins are soft. Cool for 10 minutes.
2. Combine the oats, coconut, pepitas, sunflower seeds and cinnamon in a bowl. Combine the coconut water, ½ cup (130g) yoghurt, vanilla and craisins including any unabsorbed water together, then stir into the oat mixture. Spoon into an airtight container. Cover and refrigerate for 4 hours or overnight.
3. Just before serving, peel and chop 3 bananas, stir though the bircher.
4. Peel and half the remaining 4 bananas. Sprinkle the cut side of the bananas with brown sugar. Heat a non-stick frying pan over high heat. Lightly grease with spray oil and cook the bananas, sugar side down in batches for 2 minutes until golden. Remove to a tray.

5. Spoon the bircher into serving bowls. Top with caramelized banana, strawberries, apple and agave. Serve with the remaining yoghurt.