Bircher muesli with grated apple, lemon and hazelnuts
A cool, creamy muesli in which oats soften in yoghurt and milk, with plenty of grated tart apple, a touch of lemon and roughly chopped toasted hazelnuts for crunch.
Method
- In the mixing bowl, whisk or stir the honey into the milk with a fork until dissolved. Add the yoghurt, oats, raisins and pinch of salt, and mix thoroughly right to the bottom. Cover and refrigerate for 30 minutes: by then, an oat flake should yield easily when bitten, with no raw flour taste, and the mixture should have thickened enough to coat a spoon.
- Meanwhile, dry-toast the hazelnuts in a small frying pan over a medium heat for 4–5 minutes, shaking often: they should smell toasted and their skins should split. Tip into a tea towel and rub to remove most of the skins, leave to cool slightly for 2 minutes, then roughly chop with a knife on the board into 2–3 mm pieces, not a powder.
- At the end of the resting time, for extra fragrance, first grate a little zest from the whole lemon over a medium bowl, using the fine side of the grater. Then halve the lemon and squeeze one half into the bowl; refrigerate the other half for another use. Wash and quarter the apples and remove the core from each quarter. Holding each quarter by the skin, grate it on the coarse side directly over the bowl, mixing with the juice after each apple to keep the flesh pale.
- Stir the lemony apple and its juice into the soaked oats, mixing right to the bottom: the bircher should be creamy, with clearly visible shreds of apple. If too thick, loosen with one or two spoonfuls of milk; if too runny, return to the fridge for 10 minutes.
- Divide between two bowls and scatter over the toasted hazelnuts just before serving to keep them crunchy. Eat chilled, without cooking.
On your plate
Recipe
529 kcal · protein 17 g · carbs 71 g · fat 18 g
Quantities per person
- 50 g Rolled oats
- 150 g Plain yoghurt, 3% fat (150 g pot)
- 52.5 g Fresh milk, 3% fat (1 litre carton)
- 6 g Honey
- 0.25 g Fine salt
- 12.5 g Raisins
- 150 g Apples
- 25 g Lemon
- 15 g Hazelnuts
Cooking tips
The oat and yoghurt mixture can stay in the fridge overnight; add the apple and hazelnuts in the morning. You can toast and skin 150 g hazelnuts ahead of time: kept whole, they will last for two weeks in a sealed jar; chop just before serving. For a local touch, finish each bowl with a drizzle of silan and a small spoonful of tahini. To take away, seal the bowls, keep chilled and pack the hazelnuts separately.
Swiss bircher muesli, adapted with yoghurt, fresh apple and toasted hazelnuts.
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