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Bircher-style muesli with ruby red fruit


Serves: 8
timePrep time: 20 mins
timeTotal time:
Bircher-style muesli with ruby red fruit
Recipe photograph by Kris Kirkham.

Bircher-style muesli with ruby red fruit


Serves: 8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
436Kcal
Fat
19gr
Saturates
3gr
Carbs
54gr
Sugars
38gr
Fibre
9gr
Protein
12gr
Salt
0.2gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 1 x 100g pack hazelnuts
  • 1 x 100g pack mixed seeds
  • 200g rolled jumbo oats
  • 350ml milk
  • 1 x 125g pack dried Morello cherries
  • 1 apple
  • 1 small carrot (or use a second apple if you don’t fancy carrot)
  • 300g low-fat natural yogurt clear honey, to drizzle
For the fruit
  • 8 red plums
  • zest and juice of 1 orange
  • 3 tbsp clear honey
  • 1 x 500g bag frozen summer fruits

Step by step

Get ahead
Make up to the end of step 2 the day before. Or make up to the end of step 3 up to 2 days ahead and chill; add a little extra yogurt to loosen the muesli before serving.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. First, prepare the fruit. Halve and destone the plums; slice the halves 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. At the same time, scatter the hazelnuts and seeds onto a baking tray and toast them in the oven for 15 minutes; cool.
  2. 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.
  3. 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.
  4. Serve the muesli, drizzled with honey and the fruit alongside.

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