Bircher Muesli
Switzerland's classic breakfast: oats soaked overnight in milk, stirred with grated unpeeled apple, yogurt and toasted hazelnuts.
Method
Put the oats, milk and half the yogurt in a lidded container of about 600 ml and stir until every flake is wet. It looks runny now, but the oats will soak up the liquid overnight.
Add in this stepRolled oats 80 gMilk 160 mlPlain yogurt 60 g
Cover and refrigerate for (overnight). Four hours is the minimum, but the longer it soaks, the softer and creamier the oats become.
In the morning, roughly chop the hazelnuts and toast them in a dry frying pan on medium heat for , shaking the pan often. As soon as they smell nutty and have golden-brown patches, tip them onto a plate to cool; left in the pan they burn quickly.
Add in this stepHazelnuts 20 g
medium heatWash the apple, cut out the core and grate it with the skin on, using the coarse side of a box grater. Toss it straight away with the lemon juice, which keeps it from browning and adds freshness.
Add in this stepApple (a tart variety) 1Lemon juice 2 tsp
Stir the grated apple, honey and the rest of the yogurt into the soaked oats. If it is too thick, add a spoonful or two of milk until it drops slowly from a spoon.
Add in this stepHoney 2 tspPlain yogurt 60 g
Spoon into bowls, top with the berries and toasted hazelnuts and eat straight away.
Add in this stepMixed berries (strawberries, blueberries, raspberries) 80 g
Cook's tip
Grate the apple just before eating so it stays pale and crisp. Ordinary rolled oats give a better bite than instant oats. The soaked oats (before the apple goes in) keep for up to 2 days in the fridge.
Cooking it at camp
Mix the oats, milk and yogurt at home, pack them in a sealed container in a well-iced cooler, and at the campsite you only need to grate in the apple. Toast the hazelnuts at home. Keep below 5 °C and eat it on the first morning.