Bircher Muesli
Say good morning to this brilliant bircher muesli recipe. Mix a variety of porridge oats, nuts, spices and Greek yoghurt and leave in the fridge for breakfast.
Introduction
I find Bircher muesli much easier to digest in the morning than regular muesli as soaking the oats seems to reduce greatly the sensation of them swelling and expanding inside one’s stomach. The oats absorb almost all of the initial liquid and the final consistency is that of a very thick porridge.
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Ingredients
| 200g | porridge oats (gluten-free, if required) |
| 120g | raisins |
| 80g | dried figs, roughly chopped |
| 60g | ground almonds |
| 40g | toasted coconut chips (unsweetened) |
| 1 tbsp | wheat germ |
| 1 tbsp | golden linseed |
| 2 tbsp | blanched hazelnuts |
| 2 tbsp | pumpkin seeds |
| 2 tbsp | walnut halves |
| 1 | cinnamon stick |
| A small pinch | of salt |
| 1 tsp | ground cinnamon |
| 4 | medium apples (Cox’s or Braeburn are nice and tangy for this), skin on, grated |
| 500ml | milk |
| 200ml | Greek yoghurt or cream |
| 1 tbsp | honey |
Method
Combine all the ingredients and leave in the fridge for at least 6 hours.
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