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Switzerland, Europe · Bircher Muesli

Toasted-Oat Bircher with Caramelised Apple and Honey Hazelnuts

Butter-toasted oats soaked in apple juice, lightened with whipped cream and crowned with caramelised apple and honey-glazed hazelnuts.

ServingsServes 2
Total cooking time25 min
Soaking+ 8 h
DifficultyMedium

Method

  1. Melt half the butter in a 20 cm frying pan, add the oats and toast on medium heat for , stirring constantly. When they turn pale golden and smell nutty, spread them on a wide plate and let them cool completely.

    Add in this stepRolled oats 80 gUnsalted butter 7.5 g

    medium heat

  2. Put the cooled oats in a container, stir in the apple juice, milk and salt, cover and refrigerate for (overnight). Toasted oats soften without turning mushy, so they keep a pleasant bite.

    Add in this stepApple juice (unsweetened) 100 mlMilk 80 mlSalt 1 pinch

  3. In the morning, halve the hazelnuts and toast them in a dry pan on medium heat for , then add half the honey and stir for 30 seconds more to coat. Spread them out, not touching, on baking paper; they set crisp as they cool. The honey is extremely hot, so don't touch it.

    Add in this stepHazelnuts 25 gHoney 1½ tsp

    medium heat

  4. Cut the caramelising apple into eighths with the skin on, remove the core and slice into thin wedges. Melt the rest of the butter in the same pan, lay the apple in a single layer, sprinkle with the sugar and cook on medium-high heat for , turning once or twice, until both sides are caramel-brown and the slices are just tender.

    Add in this stepApple for caramelising 1Unsalted butter 7.5 gSugar 2 tsp

    medium-high heat

  5. Coarsely grate the second apple with its skin, toss with the lemon juice and stir it into the soaked oats with the Greek yogurt and the rest of the honey.

    Add in this stepApple for grating (a tart variety) 1Lemon juice 2 tspGreek yogurt 100 gHoney 1½ tsp

  6. Whip the cold cream for to soft peaks that just flop over, then fold it gently into the oats with a spatula. Over-whipped cream makes the muesli heavy and can turn grainy.

    Add in this stepDouble or whipping cream (35% fat or more) 70 ml

  7. Spoon into bowls, top with the caramelised apple and honey hazelnuts and finish with a light dusting of cinnamon.

    Add in this stepGround cinnamon 1 pinch

Cook's tip

Don't walk away from the toasting oats: once they start to colour, they can burn within seconds. Make the caramelised apple and hazelnuts the day before for an easy morning. Eat it soon after folding in the cream so it stays light.

Cooking it at camp

Toast and soak the oats and make the honey hazelnuts at home, then carry them in a cooler below 5 °C. At the campsite, caramelise the apple in a pan on the burner and use a little extra Greek yogurt instead of whipped cream.