Summer bircher muesli with berries, almonds and yoghurt

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Maggie's Recipe for LifeThis is particularly filling in that wholesome way but I can guarantee you it’s delicious too. It’s very quick to put together – you just need to be organised the night before. I keep the skin on the apples and drizzle over some lemon juice as soon as I grate them to stop oxidation. You can of course leave out the vanilla, and use cow’s milk, soy or almond milk if preferred.

  • Yield: 4 Servings


  • 1 cup (90 g) organic rolled oats
  • 2 tablespoons white chia seeds
  • 240 ml coconut milk, or milk of choice
  • 70 ml natural coconut water
  • 0.66 cup (190 g) natural probiotic yoghurt
  • ½ teaspoon vanilla extract (optional)
  • 2 Granny Smith apples
  • 1 lemon juice and Finely grated zest
  • ½ cup (70 g) sliced strawberries
  • ½ cup (70 g) raspberries
  • 3 tablespoons blueberries
  • 3 tablespoons flaked almonds, lightly toasted
How to Make It
  1. In a bowl, combine the oats, chia seeds, coconut milk, coconut water, yoghurt and vanilla, if using. Cover and refrigerate overnight.
  2. The following day, grate the unpeeled apples into a bowl and immediately toss through the lemon zest and juice. Divide the muesli among 4 bowls, then top with the berries and toasted almonds.

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