Pear and hazelnut bircher muesli
Photo by Babiche Martens
- Pour the oats into a bowl. Add the salt and currants then the juice. Stir, cover and refrigerate overnight.
- Preheat oven to 200C.
- Roast the hazelnuts for 15 minutes, let cool then rub off the skins and chop roughly.
- Grate the pears and stir through the muesli before serving with yoghurt and slices of dried pear.