Apple Bircher muesli

Categories:

porridge
breakfast
summer
gluten-free
breakfast syrup

The word muesli comes from the derivation of the German word "müs", which means mush, or porridge, and the diminutive suffix "li". Bircher Muesli was created around 1900 by Dr Maximilian Bircher-Benner, a Swiss physician an nutritional pioneer, as a healthy and nutritious breakfast for his patients. It this recipe we substituted the original recipe's condensed milk with Lyle's Golden Syrup. With grated apples and apple juice, this cold healthy breakfast is a great do-ahead recipe which can be made the night before and will keep for a few days in the fridge.

Prep Time
15
minutes
Cook Time
1 minute
Ingredients
Servings
4
For the muesli
  • 185g (6½oz) Mornflake organic oats
  • 275ml (10floz) apple juice
  • 125g (4½oz) natural yoghurt
  • 1 tbsp Lyle’s Golden Syrup
  • 1 red eating apple, quartered & cored
  • 1 green eating apple, quartered & cored
For the topping
  • 1 rounded tbsp flaked almonds
  • 1 rounded tbsp shelled pistachios, roughly chopped
  • 4 rounded tbsp natural yoghurt
  • 2 tbsp mixed seeds, such as sunflower, pumpkin, linseed, hemp & sesame
  • Lyle’s Golden syrup, to serve
Instructions

1. Combine the oats, apple juice, yoghurt and Lyle’s Golden Syrup in a bowl. Grate in the apples, including the skins, and stir well.

2. Put the almonds in a small non-stick frying pan over a lowish heat and fry for 1 minute until lightly toasted. Add to the pistachios and mixed seeds.

3. Spoon three-quarters of the muesli into bowls, top with yoghurt, spoon over the rest of the muesli, scatter with the nuts and seeds and serve with Lyle’s Golden Syrup.

CHEF'S TIP

Also good served warm – just microwave the muesli before topping with the yoghurt and seeds.