I never thought I’d find myself writing about muesli. The word brings to mind bowls of dusty old oats that either catch in your throat or have you chewing each mouthful for an eternity; the bland food of Health Freaks and Nutrition Nuts, more punishment than breakfast.
Bircher (let’s not call it ‘muesli’) is different because the oats are soaked overnight in apple juice (use cloudy juice for the best flavour) and by morning they have plumped and sweetened. I then add creamy natural yoghurt (full fat, please), grated apple and mix it all together before topping with whatever I around; this morning it was pomegranate seeds and pistachios. Yesterday it was sliced bananas, toasted coconut, sunflower seeds and a good drizzle of runny honey.
This is the only breakfast that has ever been able to keep me going right through until lunch and that’s saying something because even after a full English I’ll be ready for snacking at 11am.
Bircher Muesli
About 50g rolled oats
Enough apple juice to cover the oats
A couple of tablespoons of thick, natural yoghurt
Half an apple
Whatever toppings you fancy. Banana, hazelnuts, almonds, pistachios, sunflower seeds, pumpkin seeds, pomegranate seeds, seasonal berries, whatever.
A drizzle of honey.
Combine the oats and apple juice and leave to combine for at least an hour but preferably overnight. Grate in the apple, add the yoghurt and stir to combine.
Add your toppings. Done.
