A couple of punnets of blueberries going for a song reminded me how much I love blueberries with bircher muesli.
1 large tart apple, like a Granny Smith
1 Tbsp lemon juice
1 cup rolled oats
1¼ cups Greek-style yoghurt
1 tsp sugar
¼ cup milk
6 Brazil nuts, slivered
Yoghurt for serving
Toasted coconut flakes
Maple syrup or aromatic honey for drizzling
Fresh sliced fruit, blueberries or sugared tamarillos
Extra oats and desiccated coconut for toasting
1 Peel apple and grate coarsely. Toss with lemon juice. Mix in rolled oats, yoghurt, sugar, milk and Brazil nuts. Cover and refrigerate for 24 hours.
2 If the muesli is very thick, add a little more milk or yoghurt, otherwise serve a little yoghurt on top. Garnish with toasted coconut flakes and drizzle with aromatic honey (if the honey is stiff, warm it in the microwave, or in a cup in a basin of hot water), or Maple syrup, or serve with a few spoonfuls of homemade muesli, or fresh fruit (or dare I say, THE LOT!).
3 Another idea is to toast a few spoonfuls of oats in a dry frying pan (skillet) over gentle heat until they turn golden and crisp, then add in a spoonful of desiccated coconut. Remove from heat as soon as the coconut colours, and tip mixture onto a plate to cool. Store in a container and sprinkle over muesli or porridge.