Blueberry Bircher muesli

First developed by a Swiss doctor back in the 1890s, this easy, super healthy breakfast can be mixed together the night before, then left in the fridge to soak in a plastic container or smaller individual ones if that suits you better. Stir in grated apple and top generously with blueberries, maple syrup and nuts and you’re good to go.

Serves 6
Preparation time: 10 minutes
Blueberry Bircher Muesli 1

  • 500g (1lb 2oz) plain dairy-free yoghurt
  • 200g (7oz) rolled oats
  • 40g (11/2oz) wheat germ
  • 40g (11/2oz) desiccated coconut
  • 50g (2oz) hazelnuts, toasted and roughly chopped
  • 200ml (7fl oz) pressed (cloudy) apple juice

To serve per portion

  • ½ Granny Smith apple, cored but not peeled, coarsely grated
  • 50g (2oz) blueberries
  • 1 tsp maple syrup
  • Little ground cinnamon
  • Few extra chopped hazelnuts, optional
  1. Mix the yoghurt, oats and wheat germ in a bowl then stir in the coconut, toasted hazelnuts and apple juice. Transfer to a plastic container, clip on the lid and chill overnight in the fridge.
  2. When ready to serve, stir in grated apple and a few blueberries then spoon into dishes, top with extra blueberries, a drizzle of maple syrup, a sprinkle of ground cinnamon and a few extra nuts, if liked. The remaining soaked muesli will keep in the fridge for 2-3 days, just add a little apple juice if needed, as the oats will continue to swell.

Recipe and images courtesy of Love Fresh Berries 

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