Festive Bircher Muesli
Photography Sarah Tuck.
This has become such a popular part of Christmas brunch my nephews come running in the door each year, yelling, “Is there bircher muesli?”
Serves: 8
INGREDIENTS
Bircher Muesli
1 cup wholegrain oats
2 cups rolled oats
1½ cups Greek yoghurt (plus extra to serve if desired, I used Piako natural)
1 cup milk
2 cups natural apple juice (I used cold-pressed raw apple juice)
1 cup flaked almonds, toasted
½ cup pistachios, toasted
1 cup fresh raspberries
1 cup fresh blueberries
1 cup seedless red grapes, halved
3 green apples, grated (peeling is optional – I do)
Toffee, to garnish (recipe below)
Toffee
1 cup caster sugar
¼ cup water
METHOD
In a large bowl or container mix together the oats, yoghurt, milk and apple juice and stir to combine. Cover with plastic wrap or a lid and refrigerate overnight.
Reserve a few of the nuts and berries for garnish, then add the rest to the oat mixture along with the grated apple, and an extra splash of milk or juice, if necessary, to achieve the consistency you like.
Serve in a large bowl, sprinkled with the reserved berries, nuts and praline, for guests to help themselves.
Toffee
Line a small baking tray with baking paper.
Mix the water and sugar together in a medium saucepan. Cook over a medium heat for a few minutes, whisking as the sugar dissolves, then brush any sugar on the sides of the pan into the water with a pastry brush, and don’t whisk again.
The sugar will go through several stages: first it will dissolve, then become white and crystalised, and finally it will start to turn lightly golden and liquid, gently swirl the saucepan at this stage to encourage even cooking.
Once the toffee is an even light golden colour, pour it out on to the prepared tray. It is viscously hot and will continue to darken in colour even once poured.
Once cool smash it into large pieces with the end of a wooden spoon and blitz in a food processor to your desired texture; from large and chunky to a golden powder.
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