Bircher muesli is one of my favourite breakfasts – I think I even prefer it to porridge and it’s so much easier and much less faff.
You can make up a big batch on a Sunday evening and then keep it in the fridge and have it for breakfast for the rest of the week. Easy peasy.
This is best made the night before, but it literally takes two minutes to whip up.
This version uses apple juice, but its AMAZING with a mix of cream and milk too; slightly more decadent but absolutely delicious. Or try it with almond or coconut milk. The ingredients here are really just a guide; you can add anything you like, try adding some strawberries or raspberries that you’ve mushed with a fork, or a scattering of seeds.
- 150g oats
- 2 apples, grated
- 1 large handful of raisins
- 50g chopped dates, figs or apricots
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- Drizzle of honey
- 500 ml apple juice
- Plain yoghurt
- Grate the apples whole on a grater. Grate the whole thing, including the core. Then you can easily just pick out the pips and the stalk.
- Then put the grated apples and the rest of the ingredients into a bowl.
- When you pour in the apple juice or whichever liquid you choose, it should just cover the oats – it looks quite liquidy at this stage, but don’t panic, the oats will soak up all the liquid and get lovely and plump overnight in the fridge. Give the whole thing a good stir.
- Cover with clingfilm and pop into the fridge for the night.
- In the morning, give it another good stir, have a taste and see if it needs more honey or spices and adjust accordingly.
You can loosen it with a bit of milk if you like, and serve with the stewed apples, berry compote, yoghurt and toasted quinoa.
Or it’s really good just with a dollop of yoghurt.
- 1 large handful of quinoa
- Preheat the oven to 220C (425f/ gas mark 7).
- Place the quinoa in a fine sieve and rinse.
- Drain it well in a fine sieve.
- Spread the quinoa out on a baking tray – try to spread them so that they are in a single layer.
- Pop in the oven for about 10-15 mins, check them half way through and give them a bit of a shuffle. They should be golden when toasted.
- These are going to add a delicious crunch to the Bircher muesli and fruit, it would also be yummy scattered on salads and vegetables.
- 3 apples
- 150ml water
- 2 tablespoons of sugar
- Cut the apples into quarters and remove the core.
- Then cut into chunks.
- Pop them into a saucepan with the water and the sugar.
- Cook on a gentle heat until the apple becomes mushy. This will take about 10 mins, but keep an eye on them to watch that they don't become dry and start to burn. If this looks like it's happening, just pour in a little more water and give it a good stir.
- Remove from the heat and serve at room temperature.
- This will keep in a covered container in the fridge for a good few days, and it also freezes beautifully, so it might be worth making up a big batch so you can have stewed apple on hand in the freezer. It makes the perfect filling for an amazing apple pie, or crumble.
- 300g frozen berries
- 2 tablespoons of caster sugar
- 2 tablespoons of water
- Put the sugar and the water into a saucepan and heat until the sugar dissolves.
- Throw in your berries and cook on high for about 3 mins.
- This is delicious served warm or at room temperature, and will keep for a few days in the fridge in a covered container.