Almond Bircher Muesli

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By Darren Purchese

A great breakfast is always one that is easy to get ready on the morning and this gets no easier as the prep is done the night before. It’s delicious and healthy and you can play around with this recipe switching fruits and nuts to your liking. If you would like to serve this as a vegan dish, then substitute the animal based products ingredients with your favourite plant based ones, we have put suggestions in the recipe.

Use what’s in season for best tasting results, switch apples for peaches or apricots in the summer or cherries instead of raspberries. Up to you, this combo works really well but it’s fun to come up with your own personal fave mixture.

If making the night before it will soak up so if needed you can loosen it in the morning with a bit more milk.

Time

0

hour

40

minutes

Degree of Difficulty

Easy

Save

0

Portions

4
servings

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Ingredients

Servings

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225g rolled oats
500 ml milk or plant based millk
2tbsp honey or maple syrup
30g sultanas, chopped
30g golden raisins, chopped
150g yoghurt or plant based yoghurt
75g strawberries, fresh and mashed with a fork
40g blueberries, cut in half
30g almonds, whole skin on and rough chopped
1 whole orange, segmented
½ lemon zest and juice
1 apple, course grated flesh with skin on
1 pear, course grated flesh with skin on
80g raspberries
50g flaked almonds, toasted
1

Soak the oats in the milk and leave to stand for 20 minutes.

Mix the grated apple and pear with the lemon juice and zest.

 

2

Combine all of the ingredients together, except the toasted flaked almonds and a few blueberries and raspberries all of which will be used to garnish. Leave to soak and soften in the fridge overnight the night before serving and refrigerate.

Divide equally among four bowls and garnish with the reserved fruit and toasted flaked almonds.

 

1
0 hours 0 minutes

Soak the oats in the milk and leave to stand for 20 minutes.

Mix the grated apple and pear with the lemon juice and zest.

2
0 hours 0 minutes

Combine all of the ingredients together, except the toasted flaked almonds and a few blueberries and raspberries all of which will be used to garnish. Leave to soak and soften in the fridge overnight the night before serving and refrigerate.

Divide equally among four bowls and garnish with the reserved fruit and toasted flaked almonds.