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Bircher Muesli with Sugared Peaches

by Catherine Hill from The Weekend Cookbook

A breakfast recipe you'll want to get up for, from The Weekend Cookbook. This homemade bircher muesli features sugared peaches, hazelnuts and blackberries.


A fantastically satisfying start to the day, with absolutely none of the guilt associated with most breakfasts this filling.

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150g oats (gluten-free, if required)
75g dried cherries
50g hazelnuts, chopped
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
500ml apple juice
1 apple, peeled and coarsely grated
To serve:
100-150ml milk
150g Greek yogurt
2 peaches, halved, stoned and sliced
100g blackberries
1 tbsp brown sugar

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Combine all of the dried ingredients in a roomy bowl. Pour over the apple juice and stir in the grated apple. Cover with cling film and chill overnight in the fridge.

To serve, spoon into bowls and add enough milk to give a nice creamy consistency. Top with the yoghurt, peaches and blackberries and sprinkle with the sugar.

Make & take:

You could make the dry mix up at home and pop it into a food bag, then simply add the apple juice and grated apple the night before you want to eat it – in which case, it’s well worth making double the quantity.

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