Bircher muesli only requires a bit of assembly, and makes the most of bountiful summer berries. This recipe is an adaptation of my friend Anne's, which I got addicted to on a holiday a few years ago in Awaroa, in the Abel Tasman. We would wake up and have her bircher muesli, go for a bush walk, then come back to the house for a big brunch cooked on the barbecue. Bircher is also great to have in the fridge during the working week as it's such a good breakfast. You can mix it with your favourite fruit, nuts and seeds. Begin this recipe the night before.
|2 cups||Oats (Main)|
|1||Green apple, grated|
|1 cup||Yoghurt, plus more to serve|
|½ cup||Almond flakes|
|¼ cup||Pecans, or walnuts|
|3 handfuls||Fresh mixed berries, such as blackberries, blueberries and raspberries (Main)|
|1||Nectarine, cut into small cubes|
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- In a bowl, place oats, raisins, water, and grated apple. Leave to soak in the fridge overnight.
- In the morning, add the yoghurt, almonds, pecans or walnuts, berries, and nectarine. Mix together well, ensuring some of the berries colour the mixture.
- Keep in the fridge until you're ready to serve it.
- To serve, place a scoop in each bowl, and add a small dollop of yoghurt. Drizzle over some honey and a few more berries.