I first discovered bircher muesli when I did my detox at Frame Shoreditch under the guidance of nutritionist Libby Limon. As part of the week she had given us a whole set of recipes and a bircher muesli was included. I loved the messy ease of it and the fact I could prepare it the night before and take it to work in a tupperware to have at the desk.
Libby's original recipe contained trail mix with dried fruit. Since going yeast-free dried fruit is something I'm trying to avoid so I looked around for recipes that didn't include any. I also wanted a recipe that didn't involve soaking in apple juice as fruit juice is also something I want to cut out too.
So this is my version! It draws mainly from this recipe I found on BBC Good Food, which I was pleased involved only yoghurt and a little water for soaking, no fruit juice. And I just omit the sultanas and use fresh fruit for a topping instead.
Let me know what you think - how do you replace the sweet hit of dried fruit in yours?
PREP TIME: 10 minutes
COOK TIME: 0 minutes, but overnight soaking required
- 1 apple, coarsely grated (I used my trusty julienne peeler)
- 50g gluten free oats
- 25g mixed seeds (such as sunflower, pumpkin, sesame and linseed)
- 25g mixed nuts (I used hazelnuts, almonds and walnuts), roughly chopped
- ¼ tsp ground cinnamon
- 150g full-fat natural bio-yogurt (or use dairy free alternative for strict yeast free)
- 100ml almond milk (optional)
- 100ml water
1. Put the grated apple in a bowl and add the oats, seeds, half the nuts and the cinnamon. Toss together well.
2. Stir in the yogurt and cold water, cover and chill for several hours or overnight.
3. Spoon the muesli into two bowls and if you like a wetter consistency (the oats have usually soaked up all the moisture!) then add the almond milk. Top with the fresh fruit of choice, a shake of cinnamon and remaining nuts.