Apple & Cinnamon Bircher Muesli
- Rachel Amies
- Aug 30, 2024
- 2 min read
Updated: Oct 3, 2024
Before the summer's out and the return of cooler temperatures necessitates something warmer for breakfast, I wanted to share another bircher muesli recipe.
With a decent balance of macronutrients to help keep me feeling full until lunch and all the prep work done the night before, this is my go-to for something quick and easy first thing in the morning.
The grated apple adds a nice crunch; a squeeze of lemon juice will help prevent it from going brown. Apple juice makes for a sweeter-tasting bircher in comparison to last month's orange and cranberry bircher muesli, so if you like things a little less sweet, just up the proportion of lemon juice and decrease the volume of apple juice accordingly.
The recipe makes 2 serves, but it's easy to multiply up if you'd like to make a larger batch.
Serves 2
Ingredients
90g whole rolled oats (I use the jumbo ones, as they make for a nice, chewy texture)
20g pumpkin seeds
20g sunflower seeds
30g raisins
a pinch of cinnamon
a small apple, cored, but skin left on
250ml apple juice
a squeeze of lemon juice
To serve (per portion)
50g/a large dollop of Greek yoghurt (I like to use Fage Total 5%)
A handful of blueberries, or any other fruit of your choice
Method
Place all the dry ingredients into a Tupperware container or a bowl and stir to combine.
Grate the apple using the coarse edge of a box grater and add to the mix.
Pour over the apple juice, along with a good squeeze of lemon juice. Stir again, cover, and place in the refrigerator overnight.
When you’re ready to serve, remove from the fridge, spoon into a bowl and serve with fresh fruit and yoghurt.
The bircher will keep in the fridge for up to 3 days, but it's best eaten fresh.
Nutrition
bad.