© J Sainsbury plc 2020
Photo: Kris Kirkham
Bircher-style muesli with ruby red fruit
Bircher-style muesli with ruby red fruit
This overnight-soaked muesli from Sarah Randell at Sainsbury's magazine is such an easy make-ahead breakfast. It has the bonus of tasting great and being laden with feel-good fruit, nuts and seeds
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Ready in 45 minutes, plus overnight chilling
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Cooking time 25 minutes
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Prep time 20 minutes, plus overnight chilling
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Serves 8
Ingredients
For the fruit:
- 8 red plums, halved and destoned
- 1 orange, zest and juice
- 3 tbsp clear honey
- 500 g bag frozen summer fruits
For the muesli:
- 100 g hazelnuts
- 100 g mixed seeds
- 200 g rolled jumbo oats
- 350 ml milk
- 125 g dried morello cherries
- 1 apple
- 1 small carrot (or use a second apple if you don’t fancy carrot)
- 300 ml low-fat natural yogurt
- 1 tbsp clear honey, to drizzle
Method
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1
Preheat the oven to 180°C / fan 160°C / gas 4. Slice the plums into wedges. Put into a shallow ovenproof dish, add the orange zest and juice and the honey; stir and bake uncovered for 15 minutes. Stir in the frozen summer fruits and return the dish to the oven for a further 10 minutes, then leave to cool.
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2
At the same time, scatter the hazelnuts and seeds onto a baking tray and toast them in the oven for 15 minutes. Leave to cool.
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3
In a bowl, mix the oats, milk and cherries, cover and chill overnight. Cover the cooled baked fruit and chill that overnight, too. Tip the nuts and seeds into an airtight box.
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4
The next day, core and grate the apple and trim, peel and grate the carrot; stir both into the soaked oats with the yogurt and the nuts and seeds.
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5
Serve the muesli drizzled with honey with the fruit alongside.
Tip: Make up to the end of step 2 the day before. Or make up to the end of step 3 up to two days ahead and chill. You can also add a little extra yogurt to loosen the muesli before serving.
