Apple & Cinnamon Bircher Muesli
You can’t go wrong with a failsafe combo like apple and cinnamon and this bircher muesli is no exception. This recipe is a great compromise because it is served cold so is perfect for those summer months when a bowl of hot porridge might seem unthinkable, yet it has those deliciously wintery flavours that so many of us love to enjoy all year round.
I’ve seen bircher muesli in varying consistencies over the years. From the wallpaper paste variety to the soupy variety its all down to personal preference. This recipe achieves a pretty middle-of-the-road consistency which is how I like it, but after some time you may wish to tweak it to your desired preference.
Don’t be deterred by the fact that this recipe calls for some overnight prep. It takes 2 minutes to prepare and I tend to make a large enough batch of the soaked oats to last around 3 days in the fridge. I wouldn’t recommend keeping it any longer than that. You can then use those oats to create the bircher muesli with fresh apple and cinnamon each morning. Super simple!
- 150g Oats
- 350ml Apple Juice
- 2 Apples
- 3tbsp Agave Nectar
- 1tsp of Cinnamon
- Put the oats in a container or bowl and pour the apple juice over them
- Stir well until you notice a creaminess to the apple juice then cover and refrigerate overnight
- Core and finely chop the apples or for ease place in a food processor on low (you may wish to peel them also but I'm lazy and I leave the skin on)
- Add the chopped apples, agave nectar and cinnamon to the oats and mix well
- Serve cold