Blueberry Bircher Muesli

Blueberry Bircher Muesli

This easy, super healthy breakfast can be mixed together the night before, then left in the fridge to soak in a container.

Stir in grated apple and top generously with blueberries, honey and nuts and you’re good to go.

  • Serves 6
  • Preparation time: 10 minutes

Ingredients:

  • 500g (1lb 2oz) tub Greek yogurt
  • 200g (7oz) rolled oats
  • 40g (11/2oz) wheat germ
  • 40g (11/2oz) desiccated coconut
  • 50g (2oz) hazelnuts, toasted and roughly chopped
  • 200ml (7fl oz) pressed (cloudy) apple juice
  • To serve per portion
  • ½ Granny Smith apple, cored but not peeled, coarsely grated
  • 50g (2oz) Chilean blueberries
  • 1 tsp runny honey
  • Little ground cinnamon
  • Few extra chopped hazelnuts, optional

Method:

  • Mix the yogurt, oats and wheat germ in a bowl then stir in the coconut, toasted hazelnuts and apple juice. Transfer to a plastic container, clip on the lid and chill overnight in the fridge.
  • When ready to serve, stir in grated apple and a few blueberries then spoon into dishes, top with extra blueberries, a drizzle of honey, a sprinkle of ground cinnamon and a few extra nuts, if liked. The remaining soaked muesli will keep in the fridge for 2-3 days, just add a little apple juice if needed, as the oats will continue to swell.

Cook’s tip
If you are not a fan of nuts or have a nut allergy then simply leave them out. If you are allergic to yogurt made with cow’s milk then use goat’s milk or soak in soya milk instead.

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