Method

1. Combine ½ cup Barambah’s Milk with your rolled oats or buckwheat and leave in the fridge to soak overnight.
2. In the morning, combine your soaked grains with your pre-cooked grains and add some more Barambah’s Milk, until it's the consistency that you like.
3. In a separate bowl fold the grated apple, chopped prunes and a pinch of cinnamon through Barambah’s Yoghurt.
4. Divide the grain mix between two bowls and top with the yoghurt mixture, fresh fruit, a drizzle of honey and a sprinkling of the nuts & seeds.

You can cook and soak a large batch of your grains on a Sunday and they should keep in your fridge for a week, making this a speedy, yummy and healthy breakfast.