Bircher muesli

Bircher muesli

By
From
Breakfast: Morning, Noon & Night
Serves
4
Photographer
Danielle Wood

When we serve up a buffet-style breakfast for guests, this dish always gets completely demolished. I always hope there is some left over for us, but I find myself making more every time. I do play around with the ingredients, depending on what I have in the cupboard, but this version is tried and tested and keeps you full all morning.

Ingredients

Quantity Ingredient
200g rolled oats
400ml apple juice or almond milk, (any milk will work)
1 large apple
1 tablespoon raisins
100g plain yoghurt, (see note)
1 tablespoon honey
1 teaspoon cinnamon

Method

  1. Add to a big bowl the oats and apple juice or milk. For a better flavour and texture, leave the oats soaking overnight or for at least a few hours.
  2. Grate the apple, skin included, into the bowl with the soaked oats. Add the raisins and yoghurt, and give it a good stir. If you find the texture a bit stiff, just add a little more yoghurt to loosen. Squeeze or drizzle over the honey and sprinkle with cinnamon.

Note

  • To make home-made yoghurt, heat 2.25 litres whole milk in a saucepan to about 95°C. Stir the milk gently making sure the bottom doesn’t burn or it doesn’t boil over. Cool until it is just about warm to touch, roughly 46°C. Stir occasionally to prevent skin forming. If skin does form, just pull it out or stir it back in.

    Add 200 ml to 140 ml natural yoghurt (check it contains live active yoghurt cultures) and gently stir it through using a whisk. When combined, stir the yoghurt mixture into the warm milk whisking as you go. Now wrap the pot in towels and put it in a warm place to set. My mum recommended using a thermos flask which works a treat.

    Leave for at least 4 hours or even better, overnight. The longer you leave it the thicker it gets and the more tart it tastes. Perhaps test yours after 4 hours to see if it is how you like it.

    Once set, remove the watery whey from the surface and transfer into a storage container. This can be stored in the fridge for up to 2 weeks. Save 140 g to make your next batch.
Tags:
breakfast
brunch
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