A little organisation is required for bircher muesli. Pre-soaking the oats and chia will help make this a creamy delight. I was inspired to make this sweet and salty bircher after tasting a delicious version at Mt Eden’s Rad cafe. And, because our fruit bowl was overflowing, I couldn’t resist adding a few mandarins.
|2 cups||Rolled oats (Main)|
|2 Tbsp||Chia seeds, black (Main)|
|2 cups||Apple juice|
|1||Orange, cut into pieces|
|2||Mandarins, peeled and broken into segments|
|1||Persimmon, cut into chunks|
|1||Apple, sliced into thin sticks|
|½ cup||Nuts, salted, roughly chopped (Main)|
|½ cup||Coconut shreds (Main)|
|1 serving||Mint leaves, for garnish|
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- Into a medium-sized bowl place the oats, chia and apple juice. Allow to soak for 30 minutes or preferably overnight.
- Add the orange, mandarins, persimmon, apple and lemon juice. Stir through until well combined.
- Just before serving add the nuts and coconut shards. Garnish with a few mint leaves.