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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 from Natalia Conroy
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.
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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