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 |
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Directions
- 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.