Until a couple of years ago, I’d never made bircher muesli. I had this idea in my head that it was complicated. Then I stumbled upon a great recipe for bircher muesli and refined it to suit my own tastes. It takes about five minutes to prepare, but then has to be left for a while to allow the oats to soak up the fruit juice and yoghurt. I like to leave my bircher muesli overnight so the flavours really infuse and the oats become really soft.

If you love a healthy breakfast that will keep you going all the way until lunch, bircher muesli is definitely worth trying. This recipe makes enough for two serves.

Ingredients

1 apple (your choice of variety depending on your tastes), cored and grated
1 cup rolled oats (or quinoa flakes for a gluten-free alternative)
½ cup Greek style yoghurt
½ cup pure apple juice or milk
1–2 tbs sultanas
A pinch of ground cinnamon, to taste
2 tbs pepitas
¼ cup whole blanched almonds
¼ cup walnuts

Method

Combine the grated apple, oats (or quinoa flakes), yoghurt, apple juice or milk, and cinnamon in a bowl. Cover with cling film and leave for at least an hour but preferably overnight.

When ready to eat, add the pepitas, almonds and walnuts, and stir through. Serve immediately.

Note: you can replace the apple juice with pineapple or orange juice. Instead of sultanas you could try dried apricots, currants or cranberries. The pepitas and nuts can be substituted with your choice of seeds and nuts—your aiming for a bit of crunch. Also consider adding toasted shredded coconut.