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.
Preparation time: 10 minutes
- 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
- 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.
- 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