Another variation on the classic breakfast combo of fruit-and-oats… Bircher muesli.
You can use whatever fruit you like in this, so do experiment – only the grated apple, yoghurt, and liquid are fundamental to the texture of the soaked oats.
Like my recipe for Fruity Fridge Porridge (aka overnight oats) with chia seeds, this should be made the night before you want to eat it so that the oats can soften overnight, but once made it will keep in the fridge for several days. That means it’s also ideal when you want a healthy breakfast you can eat out and about: when I’m organized enough, I’ll pack a Lock&Lock tub or Kilner jar of chilled Bircher muesli in the cooler ready to eat for breakfast on our first morning of camping.
2 cups (200g) porridge oats
2 cups non-dairy milk (eg. soya or almond milk) or pressed (i.e. cloudy) apple juice
250g plain soya yoghurt (or other non-dairy yoghurt)
2 apples, grated
200g fresh, frozen or dried fruit (eg. dried apricots, fresh strawberries, frozen raspberries or blueberries, seedless grapes)
1. Put the oats into a bowl, add the milk or juice and stir. Grate in the apple and mix it in. Add the yoghurt.
2. Prepare the fruit as required: dried apricots can be snipped into smaller pieces with a pair of kitchen scissors; raspberries or blueberries can go straight in as they are, fresh or frozen, but strawberries will need their stems removed and should be cut in halves or quarters depending on their size, and grapes work best cut in half. Add the fruit to the bowl of oats and stir.
3. Refrigerate overnight. Best served chilled.