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Bircher Autumnal Muesli

Usually enjoyed at breakfast, this dish also makes a scrumptious dessert!
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Prep Time 20 minutes
Total Time 8 hours 20 minutes
Servings: 4 People
Ingredients Method Notes

Ingredients
  

  • 10 g pistachios whole
  • 10 g almonds whole
  • 10 g pecans whole
  • 20 g sultanas
  • 4 dried figs cut into small strips (remove stalk)
  • 1 pink lady apple cored and grated (keep skin on)
  • 2 tbsp agave syrup
  • 600 ml almond milk
  • 2 tbsp coconut yogurt coyo
  • cinnamon sprinkle
  • 2 figs quartered
Garnish
  • honey drizzle
  • 2 pinches coconut sugar
  • desiccated coconut handful

Method
 

  1. In a large mixing bowl, add the rolled oats, cinnamon, grated apple, pistachios, almonds, pecans, sultanas and dried figs. Mix well.
  2. In a measuring jug, add the almond milk, agave nectar, and coconut yogurt. Beat together with a mini hand whisk or fork, then pour over the oats.
  3. Gently stir everything together, then cover and place in fridge for 8 hours.
  4. Preheat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
  5. Line a small baking tray with parchment paper, place the quartered figs on the tray, drizzle with honey and 2 pinches of coconut sugar.
  6. Bake in the preheated oven for 10 minutes, then leave to cool.
  7. When ready to serve, place the bircher muesli in serving bowls, place the quartered figs, drizzle a little juice from the figs and sprinkle with desiccated coconut.

Notes

LISA’S TIP - I love to have a big batch of bircher muesli in the fridge, it’s the perfect breakfast when you’re in a hurry. You can keep this in the fridge for 2-3 days. Be adventurous with your fillings, once you get the hang of making it. For cooler mornings heat the Bircher muesli on the stove for 2-3 minutes.