Summer bircher muesli

Michael Craig

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.

Ingredients

2 cups	Oats (Main)
¼ cup	Raisins
¾ cup	Water
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
1 serving	Honey

Directions

1. In a bowl, place oats, raisins, water, and grated apple. Leave to soak in the fridge overnight.
2. In the morning, add the yoghurt, almonds, pecans or walnuts, berries, and nectarine. Mix together well, ensuring some of the berries colour the mixture.
3. Keep in the fridge until you're ready to serve it.
4. To serve, place a scoop in each bowl, and add a small dollop of yoghurt. Drizzle over some honey and a few more berries.