Cranberry, pear and almond bircher muesli
Leaving the oats, juice and yoghurt to meddle overnight allows for an even greater depth of flavour when it comes to breakfast time. The texture will be smooth and the sliced pear and almond topping with give a great crunch!
Dry rolled oats
⅓ cup(s), (30g)
1 tbs, chopped
Apple juice no added sugar
⅓ cup(s), (80ml)
99% fat-free plain yoghurt
½ cup(s), (120g)
1 small, grated
¼ tsp, ground
- Cook almonds, stirring, in a small non-stick frying pan over medium heat for 1–2 minutes or until lightly toasted. Set aside to cool.
- Combine oats, cranberries, juice and ¼ cup (70g) yoghurt in a medium bowl. Cover with plastic wrap and place in fridge for 4 hours or overnight.
- Stir pear and almonds into muesli. Serve topped with remaining yoghurt and sprinkled with cinnamon sugar.
TIP: Muesli will keep, covered, in the fridge for up to 2 days. Make bircher muesli up to end of Step 2 the night before. In the morning, continue from Step 3 and enjoy straight away or transfer to an airtight container to take to work. VARIATIONS: Add 2 tsp pepitas (toasted) with almonds in Step 1. Swap cranberries for 1 tbs dried currants in Step 2.