Bircher Muesli

Method

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1. The night before, mix the oats, apple juice, yoghurt, half the lemon juice, the salt, honey and raisins in a bowl.

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2. Cover and refrigerate at least 8 hours. It will thicken considerably.

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3. In the morning, coarsely grate the apples — skin on — and toss them immediately in the remaining lemon juice to stop them browning.

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4. Fold the grated apple and most of the hazelnuts through the soaked oats.

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5. If it has set too stiff, loosen with a splash of apple juice or milk until it drops from the spoon.

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6. Spoon into bowls, top with more yoghurt, the berries, the remaining hazelnuts and a dusting of cinnamon.

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Chef’s Tips

• Rolled oats, not instant. Instant oats dissolve into wallpaper paste overnight.
• Grate the apple in the morning. Done the night before it goes brown and limp.
• The base keeps three days, so make it once and grate a fresh apple in each morning.

Pairing Suggestions

• Strong coffee
• A soft-boiled egg
• More berries

Storage & Reheating

The soaked base keeps 3 days refrigerated. Add the apple and nuts to each portion as you serve it.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.