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.
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!
PREP TIME: 10 minutes
COOK TIME: 0 minutes, but overnight soaking required
1 apple, coarsely grated (I used my trusty julienne peeler)
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)
100ml almond milk (optional)
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.
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