Bircher muesli is one of those classic breakfasts which comprises ingredients from almost all of our food groups, making it an excellent start to fuel your day. The best bircher, to me, is a wonderful combination of toasted nuts, seasonal autumn fruits and biodynamic greek style yoghurt. When birchering I tend to use Paris Creek greek yoghurt, which has a lovely natural acidity which balances the richness of toasted nuts. This organic yoghurt also has the added benefit of containing aBc probiotics which help to restore your gut flora.
300g rolled oats
Juice of 2 oranges
Zest and juice of 1/2 a lemon
3 large apples (I love royal gala or pink ladies) – 2 of which need to be grated, the other chopped into matchsticks
100g honey – runny is best
300ml organic, biodynamic greek yoghurt
1 cup toasted mixed hazelnuts, slivered almonds and peptitas – or other nuts/seeds of your choice
Cinnamon to serve
Optional: top with poached pears or quinces rather than matchstick apples to serve.
Place oats in a large container and add water until the oats are just covered. Set aside for at least one hour, or preferably overnight if making for breakfast the next day. Add to the oats the grated apples, yoghurt, honey, lemon zest, lemon juice and orange juice and stir to combine. Top with toasted nuts, matchstick apples and a sprinkle of cinnamon.