I always have a little list of recipes in my head that I want to try out, but they're often the ones that it takes me the longest to get round to. One such recipe is bircher muesli. I love the stuff - I'm always buying the pre-made pots from M&S or Pret, and whenever I'm in Germany for work, I make a beeline for it at the hotel breakfast buffet.
Despite its name, it actually has more in common with porridge than muesli, and consists of oats soaked in milk, yogurt or both with grated apple. That's the basis of it, anyway, but you can add anything extra you like to it, such as fruit, granola or nuts. It's been around for years (it's a staple breakfast food in Switzerland) although it's had a bit of a renaissance recently under the guise of Overnight Oats, and there are hundreds of different variations - even versions where double cream or condensed milk is used instead of yogurt. Decadent.
When Alpro got in touch and asked me to come up with some breakfast ideas using their products, I instantly thought of making this. I found a recipe from the Hairy Bikers Eat For Life book, and decided to give it a go using Alpro's Big Pot yogurts and their plant-based milks. I ended up eating this all week, making a fresh batch every few days (it'll keep 3-5 days in the fridge). My favourite combo was using Alpro almond milk and their almond yogurt, as the nuttiness went well with the apple, but it was also really nice with their coconut milk and their new oat milk, too.
You can really make this with whatever you want - I added blueberries as I had some to use up and I liked the splash of colour it added to the dish. But it would be just as nice without, or with any other fruit like raspberries, strawberries or banana.
(adapted from The Hairy Bikers' Eat For Life cookbook)
100g porridge oats
50g blanched, chopped hazelnuts
2 Braeburn apples, grated
150ml apple juice
200ml Alpro Almond Unsweetened drink
300g Alpro Plain With Almond yogurt
1 tbsp brown sugar
Handful of frozen blueberries
Pistachios, dried cranberries and flaked coconut, to serve
1. In a big bowl, add the oats, hazelnuts, grated apples and apple juice. Stir well.
2. Now stir in the milk, yogurt and sugar until well mixed.
3. Throw in the blueberries (if using), stir everything through again and cover.
4. Pop in the fridge for at least an hour, but preferably overnight.
5. Serve with the toppings of your choice, and enjoy.