Bircher Muesli
Overnight soaking transforms oats into a delicious creamy breakfast. If you’re making this for only one or two people make it directly into breakfast bowls, reducing the ingredients by about the same ratio – they don’t have to be exact. You can play around with different dried fruits and nuts – cashews and dried figs are good together.
This recipe is from ESSENTIAL Volume Two: Sweet Treats for Every Occasion
- Prep time:
- Ready in 10 mins + soaking
- Makes:
- 6 - 8 servings
- 3 cups rolled oats
- 1½ cups apple juice
- ½ cup dried cranberries or raisins
- ¼ cup chopped dried apricots
- 3 tbsp lemon juice
- 3 medium or 2 large cored apples, skin on, coarsely grated
- 1 cup natural yoghurt
- ½ cup chopped roasted almonds or hazelnuts
- ¼ cup honey
- ¼ tsp ground cloves
- fresh blueberries or sliced fresh or poached fruit, to serve
Combine rolled oats in a mixing bowl with apple juice, cranberries or raisins, apricots and lemon juice and leave to stand on the bench or in the fridge overnight. It will keep for up to 4 days in the fridge.
When ready to eat, mix in grated apple, yoghurt, nuts, honey and cloves. Spoon into bowls and top with fresh blueberries or other fruit to serve.
Buckwheat Bircher
Replace rolled oats with buckwheat and add an extra ½ cup apple juice.
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