Soaked summer muesli

Photography by Jonathan Gregson

This is a wonderful hand-me-down recipe for a bircher-style creamy muesli – oats soaked in fruit juice, to soften, then mixed with yogurt, fruit and whatever else you fancy. This recipe is from my friend Becca. It’s ideal for warmer mornings when you feel like a fresh and lively start to your day. The recipe for muesli was devised by Dr Bircher-Benner for his Swiss patients in the 1890s. An advocate of healthy eating along with plenty of sleep and exercise, Dr Bircher was ahead of his time, prescribing a diet of raw fruit and vegetables and less white bread and meat for his patients. This version uses a mixture of fruit juice and milk to soften the oats, but it’s a recipe easily adapted to suit your taste, so you can add only fruit juice if you prefer. You can also soak the oats for less time – an hour or so – if you want a speedier version.

Serves 3

100g porridge oats or a porridge mix of oats, wheat and barley flakes and brown rice flakes (found in some supermarkets)
150ml apple juice 100ml milk
2 tablespoons mixed chopped nuts and/or dried fruit such as sultanas or chopped apricots
2 tablespoons chia seeds (optional)
4 heaped tablespoons creamy Greek, plain or fruit yogurt
To serve: fresh fruit of your choice, e.g. 1 apple, peeled and grated, 1 sliced banana, a handful of summer berries, 1 peach or nectarine, sliced honey (optional)

1. Put the oats or porridge mix into a bowl and stir in the apple juice and milk.
2. Leave to soak overnight in the fridge. I
3. n the morning, stir the nuts, dried fruit and chia seeds (if using) into the oats, along with the yogurt.
4. Add the fresh fruits of your choice, drizzle with honey if you like, and serve.

This recipe can be found in Amazing Grains.

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