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Creamy coconut Bircher muesli with blueberry compote
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Creamy coconut Bircher muesli with blueberry compote
Bircher muesli was made famous by Swiss physician Maximilian Bircher-Benner, who recommended it to his patients to support a speedy recovery. Its healthful reputation remains firmly intact. The original recipe has been adapted to include seasonal fruit, nuts, seeds and anything else wholesome that can be foraged from the pantry. If you love oats, this is just the ticket.
Serves 4
Preparation time 10 minutes plus chilling overnight
Cooking time 6–8 minutes plus cooling time
YOU NEED
FOR THE BIRCHER MUESLI
• 120 g porridge oats
• 20 g desiccated coconut
• 3 tablespoons (45 ml) almond flour
• 1 teaspoon (5 ml) ground cinnamon
• a pinch of salt
• 2 tablespoons (30 ml) honey
• 1 cup (250 ml) almond milk
• 300 ml double-cream yoghurt
• 1 Pink Lady apple, unpeeled, grated using the large holes of a box grater
FOR THE BLUEBERRY COMPOTE
• 150 g blueberries
• 1 tablespoon (15 ml) lemon juice
• 2 tablespoons (30 ml) water
• 2 tablespoons (30 ml) honey
TOPPINGS
• frozen or fresh berries, toasted coconut flakes, and a handful of pistachios or almonds
THIS IS HOW
In a large mixing bowl, combine all the Bircher muesli ingredients. Cover and chill overnight.
For the blueberry compote, place all the ingredients in a
