Aaron Burnet soaks his goji berries with rolled oats overnight to make them more digestible.
I’ve been eyeing goji berries from a distance for a while. They’re pretty but something was holding me back. It occurred to me recently that they often get stuck between your teeth — annoying. One night at a friend’s place I soaked a bowl of breakfast goodies for the morning and threw in some gojis as an experiment. Good move — they came out beautifully soft and plump and I saw them in a whole new light. This is like a soaked chia breakfast crossed with bircher muesli, light and soft but with a bit more body. It’s my current favourite and I’ve taken to mixing up a jar of the dry ingredients so I can easily pop some in a bowl to soak before going to bed. Coconut water works well as a liquid, slightly sweeter and more interesting than plain water. You can use 1 full cup rather than ¾ if you want a very soft and moist result. Coconut cream or coconut yoghurt are also great as toppings if you’re after a bit more richness. See if you can hunt down some locally grown bananas to slice on top, they can be more rich and creamy with a slight lemony tang. They grow well in warmer parts of New Zealand and I truly hope they become more wide spread.
Ingredients
| ½ cup | Rolled oats |
| 3 Tbsp | Goji berries (Main) |
| 2 Tbsp | Golden sultanas |
| 2 Tbsp | Dried coconut |
| 1 Tbsp | Chia seeds |
| ¾ cup | Coconut water, for firm texture, more if you like your muesli wetter |
| 1 | Golden kiwifruit |
| 1 | Kiwifruit |
| 2 small | Bananas |
| 1 serving | Soy milk, or almond milk to serve |
Directions
- Soak the oats, goji berries, sultanas, coconut and chia seeds in the coconut water, overnight in the fridge is ideal.
- Serve with sliced golden and green kiwifruit and the best bananas you can find, along with a good splash of soy or almond milk.
