Summer bircher muesli
Photo by Michael Craig
Bircher muesli only requires a bit of assembly, and makes the most of bountiful summer berries. This recipe is an adaptation of my friend Anne's, which I got addicted to on a holiday a few years ago in Awaroa, in the Abel Tasman. We would wake up and have her bircher muesli, go for a bush walk, then come back to the house for a big brunch cooked on the barbecue. Bircher is also great to have in the fridge during the working week as it's such a good breakfast. You can mix it with your favourite fruit, nuts and seeds. Begin this recipe the night before.
- In a bowl, place oats, raisins, water, and grated apple. Leave to soak in the fridge overnight.
- In the morning, add the yoghurt, almonds, pecans or walnuts, berries, and nectarine. Mix together well, ensuring some of the berries colour the mixture.
- Keep in the fridge until you're ready to serve it.
- To serve, place a scoop in each bowl, and add a small dollop of yoghurt. Drizzle over some honey and a few more berries.