Same Day Passionfruit and Mango Muesli Jars

Serves 2

Time 30 minutes

Ingredients

1 cup of rolled oats

1 cup milk

2 heaped tbsp of natural yoghurt

1 tbsp of no added sugar golden malt flavoured syrup

1 tbsp pumpkin seeds

1 tbsp slivered almonds

1 tbsp shredded coconut

1 tbsp hemp seeds

½ mango, diced

Pulp of 2 passionfruit

Method

Soak beans overnight to reduce the cooking time, and drain prior to use. 

In mortar and pestle, crush the ginger, garlic, and chilli together to make a paste. 

Warm olive oil in a pot and place the onion, mustard seeds, cumin seeds, ginger and garlic paste and turmeric powder in, stir so the onions brown. 

Add the potato In a bowl combine the rolled oats, milk, golden malt flavoured syrup, pumpkin seeds and yoghurt – then divide between 2 jars – leave for 15-20 minutes to soak. 

Warm a small pan on the stove and place the slivered almonds, coconut, and hemp seeds in the pan – stir continuously for 5-6 minutes until coconut is browned and almonds are toasted. 

Top the oats with mango and passionfruit. 

Gently sprinkle the toasted coconut, almonds, and hemp seeds on the very top to serve. slices, stir these so they are thoroughly coated and allow them to gently simmer in the spices for 5 minutes. 

Add the beans and stir to coat thoroughly. 

After 2 minutes add garam masala and chopped tomato and stir – allow to simmer for 5 minutes, stirring frequently. 

Then add 1½ cups of water – turn the heat down and allow the beans to gently simmer – if you are concerned the beans are burning or sticking to the bottom – add a touch more water. 

Simmer gently for 1 hour stirring occasionally. Half way through cooking, add a little more water if needed. 

Meanwhile prepare the raita by combining the ingredients together in a bowl – stir thoroughly and season with salt and pepper. 

Serve on basmati rice with a generous dollop of raita and fresh coriander.