Bircher muesli - spring celebration
Eating bircher muesli after a walk along the beach on a warm spring morning is my idea of a perfect start to a weekend. Mr Bball and I have been talking about making our own bircher muesli for a long time so when booking in two friends and their beautiful two children to come over for breakfast, we seized the opportunity.
A creamy combination of apple, oats and yoghurt, this dish is simple, light and filling.
- 3 cups of rolled oats
- 3 cups of natural Greek yoghurt
- 2 large granny smith apples grated
- 1 ¾ cups of apple juice
- 1 ½ tablespoons of honey
- ½ tsp cinnamon
- 100g dried apricots chopped
- 100g roasted almonds chopped
- Honey to serve
- Mix the oats and yoghurt together in a bowl
- Grate the apples (skin on) and add to the oats and yoghurt mixture
- Mix in the apple juice, honey and cinnamon
- Refrigerate overnight
- Serve topped with chopped apricots, almonds and honey.
This isn’t a very sweet bircher muesli. If you want it sweeter add more dried fruit like dates and more honey. It lasts for a few days so make a batch Friday night for weekend breakfasts. It has a creamy consistency so the almonds add a bit of crunch.
Since making this for the first time Mr Bball and I have continued to make it. I have to say Mr Bball does a fantastic job. The last time we ate it was the day we got engaged, so this recipe always makes me smile. I hope it brings up a beautiful memory for you too. After all, that is the power of food.
My farewell fun yoghurt fact… “According to the Wall Street Journal, more than a third of yogurt in an average grocery store (in America) is now Greek.”*