Sweet and salty bircher muesli
Photo by Babiche Martens
A little organisation is required for bircher muesli. Pre-soaking the oats and chia will help make this a creamy delight. I was inspired to make this sweet and salty bircher after tasting a delicious version at Mt Eden’s Rad cafe. And, because our fruit bowl was overflowing, I couldn’t resist adding a few mandarins.
|2 cups||Rolled oats|
|2 Tbsp||Chia seeds, black|
|2 cups||Apple juice|
|1||Orange, cut into pieces|
|2||Mandarins, peeled and broken into segments|
|1||Persimmon, cut into chunks|
|1||Apple, sliced into thin sticks|
|½ cup||Nut, salted, roughly chopped|
|½ cup||Coconut shreds|
|1 serving||Mint leaves, for garnish|
- Into a medium-sized bowl place the oats, chia and apple juice. Allow to soak for 30 minutes or preferably overnight.
- Add the orange, mandarins, persimmon, apple and lemon juice. Stir through until well combined.
- Just before serving add the nuts and coconut shards. Garnish with a few mint leaves.