1 small ripe pear
4 tbsp rolled oats
¼ tsp cinnamon
100g Greek yogurt or soya yogurt
4-6 macadamia nuts
a small handful of blueberries
1. Grate the pear (skin, pips and all) and scoop the pulp and any juice on the chopping board into a small sealable container or jam jar with a tight-fitting lid.
2. Add the oats, cinnamon and yogurt. Stir well. Toast the macadamia nuts in a dry frying pan for 2 mins. Chop the nuts, then sprinkle over the bircher with a small handful of blueberries.
3. Place in the fridge for at least 1 hr to chill, or overnight, before eating.