Bircher museli is one of my favourite breakfasts so, fortunately, it's really easy to make. I made a basic version, with rhubarb compote to go with it. It's great topped with nuts, seeds, berries etc - whatever you like really.
Bircher muesli recipe (serves four):
200g rolled oats
350ml apple juice
100g or so natural yoghurt
Honey to drizzle (I actually used maple syrup but honey is more usual!)
Nuts, fruits, seeds etc to top. - on this occasion rhubarb compote.
Demuths got in touch to tell me about their favourite topping: sour cherries, grated pear, toasted pecans, flax seeds, which sounds amazing!
Put oats and apple juice in a bowl. Cover and refrigerate overnight (a couple of hours would probably do it if you're in a rush)
The next morning, stir in natural yoghurt (add a little more if you want). Drizzle with honey and chosen toppings.
Rhubarb compote recipe:
6 tablespoons water
3 dessert spoons caster sugar
1 piece stem ginger, finely chopped
Chop ends off the rhubarb and discard. Chop the rest of the rhubarb into pieces approximately 2 cm long (but don't worry about being exact).
Place in saucepan with water, sugar and stem ginger. Cook over a low heat until the rhubarb breaks down, approximately 10-15 minutes. Taste your mixture, to check if you need more sugar - rhubarb can really vary.
Oats soaking up the apple juice
The chopped rhubarb - not as pink as it sometimes is
Yummy breakfast - bircher muesli with rhubarb compote