Whilst away in Brighton for a conference this week we were staying in a self-catering house, so I took the opportunity to grab breakfast on my way in each morning. I was introduced to Bircher Muesli one morning and found it so delicious that I figured I should try to recreate it at home. It looks pretty straight forward, so after a little research into wet/dry ratios I decided upon the following:
100g rolled oats
30g chopped nuts (think I had flaked almonds and hazelnuts)
20g sunflower seeds
200ml apple juice
low fat greek yoghurt (100g per person ish)
1 eating apple (Braeburn was all I could get though I was hoping for a Granny Smith) – grated, skin on
pistachios, redcurrants and blueberries, to serve
The night before you want to eat the muesli, I gather it’s best to start soaking the dry ingredients, so I mixed all the Part 1 ingredients together and placed them in the fridge. I think you can use water or milk instead of apple juice if you prefer – I’m not really a milk fan.
Then, in the morning divide the soaked mixture into bowls, add cinnamon and nutmeg to taste, then yoghurt, along with the grated apple. Stir to combine, and drizzle with honey. We served it topped with pistachios, redcurrants and blueberries, but you can use whatever fruit you have in the cupboard/freezer.
I reckon the soaked Part 1 mixture would keep in an airtight container for about 3 days.
The Part 1 mixture makes 4 generous servings, you’ll just need one apple per 2 servings I think. We enjoyed eating it