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
- 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
