BLUEBERRY AND APPLE BIRCHER MUESLI

A bowlful of this delicious, sustaining muesli that will see you through to lunchtime. Apples, almonds, toasted fennel seeds and honey give it lots of character and baking the oats and nuts first lends a lovely, toasty flavour.

INGREDIENTS

SERVES: 2

60g rolled oats

2 tbsp flaked almonds

1 tsp fennel seeds, toasted and crushed

150g natural yoghurt (0% fat)

100ml skimmed milk

100ml fresh apple juice

1 tsp granulated sweetener

2 large or 3 small eating apples, peeled and grated

60g blueberries

2 tsp runny honey, to serve

METHOD

1: Preheat the oven to fan 180°C/gas 4.

2: Spread out the oats on a baking tray and toast in the oven for 10–15 minutes, until starting to turn golden brown and a little crunchy. Set aside to cool on their tray.

3: Place the almonds on another small baking tray and toast in the oven for 5–6 minutes or until they are very brown – this will give your Bircher a deep nutty flavour. Set aside.

4: Place the cooled oats in a medium bowl and sprinkle over the crushed toasted fennel seeds. Stir in 100g of the yoghurt, the skimmed milk, apple juice, sweetener and grated apples. Mix well and leave in the fridge for a minimum of 3 hours, or overnight.

5: The next morning, stir through the remaining yoghurt. Divide between bowls and sprinkle with the toasted almonds. Top with the blueberries and drizzle over a little honey to serve.

Share this Recipe

[print-me target="body"]