Amanda Laird: Pear Bircher Muesli with Honeyed Ricotta and Raspberries

Pear Bircher Muesli with Honeyed Ricotta and Raspberries. Photo / Babiche Martens

Originally a Swiss recipe, bircher muesli has become popular all over the world in recent years and the variations are endless

Serves 4

2 cups rolled oats
1/2 tsp salt
1 1/4 cups apple juice
1 Tbs currants
4-5 dried apricots, sliced thinly
2 pears
3 tsp butter
4 Tbs ricotta
1 Tbs Greek yoghurt
1/2 tsp cinnamon
2 Tbs honey
Raspberries

1. Put the oats, salt, juice, currants and apricots in a bowl, cover and refrigerate overnight.

2. In the morning, halve and core the pears. Grate one and a half into the oats and stir to combine, finely slice the remaining half.

3. Heat the butter and cook the pear slices until golden, set aside.

4. Mix the ricotta, yoghurt and cinnamon with a tablespoon of honey and serve with the muesli. Drizzle over the rest of the honey and top with pear slices and raspberries.