Bircher muesli

Bircher muesli

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How I cook
Serves
4
Photographer
Jason Lowe

I eat this creamy, good-for-you muesli almost every weekday, all year round. On Sunday evening, I put a large tub of oats to soak that will last us through until Friday and keep it in the fridge. In the morning I add a spoonful or so of plain yoghurt, a drizzle of honey and whatever fruit is in season – strawberries, blueberries and raspberries in the summer; or stewed plums, apples or pears in autumn. Sweet tasting, packed full of goodness and sustaining enough to carry you through until lunchtime, it works a treat. The original recipe dates back to the 1890s and was created by Swiss Dr Bircher-Benner.

Ingredients

Quantity Ingredient
250g whole rolled oats
1 lemon, grated zest
2 oranges, grated zest and juice
100ml water
2 sharp green dessert apples
500g plain yoghurt
100ml runny honey
2 tablespoons chopped nuts, toasted
large handful fruit, such as summer berries
or 4-6 tablespoons poached autumn fruits

Method

  1. The night before, mix the oats, lemon and orange zest, orange juice and water together in a bowl. Cover and leave to soak overnight in the fridge.
  2. In the morning, grate the apples, leaving the skin on. Add to the soaked oats, together with the yoghurt and honey, and mix well.
  3. Divide the muesli among 4 bowls. Scatter over the chopped nuts and top with the fruit.

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