Fruity Bircher muesli

The original recipe for this nutritious breakfast cereal was developed over a century ago by Dr Bircher-Benner at his clinic in Zurich. The technique of soaking the cereal, here using milk, makes it easier to digest, and also easier to eat.

Serves: 4
Preparation: 10 minutes, plus overnight soaking

Ingredients

• 1¼ cups (125g) rolled (porridge) oats
• 1 cup (125g) sultanas
• 1 cup (250ml) low-fat milk
• 1 apple
• 2 teaspoons lemon juice
• ¼ cup (35g) hazelnuts, roughly chopped
• 1½ tablespoons pepitas (pumpkin seeds)
• 1 tablespoon sesame seeds
• 100g strawberries chopped
• ⅓ cup (90g) low-fat natural yogurt
• 1 tablespoon honey

Preparation

• Place the oats and sultanas in a large bowl and add the milk.
• Stir to mix evenly, then cover with plastic wrap and place in the refrigerator.
• Leave to soak overnight.
• The next day, just before eating, grate the apple, discarding the core.
• Toss the apple with the lemon juice to prevent browning.
• Stir the hazelnuts, pepitas and sesame seeds into the oat mixture, then stir in the grated apple and strawberries.
• To serve, divide the muesli among 4 cereal bowls, and top each with a spoonful of yoghurt and honey.

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This recipe first appeared in Reader’s Digest. For more of what you love from the world’s best-loved magazine, here’s our best subscription offer.