A quick and easy breakfast featuring gluten-free muesli soaked overnight in almond milk with pumpkin pie spice, topped with yogurt, pumpkin purée, sautéed cinnamon apples, caramelized bananas, granola, and fresh blackberries.
In a bowl, combine 1/3 cup gluten-free muesli with cinnamon, pumpkin pie spice, and 1/3 cup almond milk. Mix well and place in the fridge overnight. The next morning, sauté apples with ghee and cinnamon until tender. In a separate pan, caramelize sliced bananas with ghee and cinnamon. To serve, top the overnight muesli with plain yogurt, pumpkin purée, the sautéed cinnamon apples, granola, fresh blackberries, and the caramelized bananas.
