Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and co-author of The Camper Van Cookbook and Camper Van Coast.

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Fig, pear, banana and berry Bircher muesli

  • Serves 6
  • Prep 15 mins
  • Total time 15 mins
5.0/5 rating (1 votes)
Fig, pear, banana and berry Bircher muesli

step by step

  • 1Mix together the oats, oatmeal, if using, apple juice, yogurt, figs, carrot, orange zest and juice, and the pistachios. At this stage, you can keep the muesli covered in the fridge for a few days.
  • 2Before eating, stir in the pear, banana and berries, and drizzle with honey.
  • This is a really easy do-ahead breakfast. Its name originates from the Swiss doctor Dr Bircher-Benner who created this type of muesli
  • If you would like this to be a gluten-free recipe, please ensure your oats are guaranteed gluten-free. 

     

    Recipe photograph by Jan Baldwin

Get ahead

Make to the end of step 1 up to 4 days ahead.

You will need

  • 250g porridge oats
  • 2 tbsp oatmeal (optional)
  • 250ml apple juice
  • 150ml low-fat natural yogurt
  • 75g dried figs, chopped
  • 1 small carrot, peeled and grated
  • zest and juice of 1 small orange
  • 2 tbsp shelled pistachios, cut into slivers
  • 1 pear, cored and chopped (skin left on)
  • 1 small banana, peeled and chopped
  • 150g frozen raspberries or blueberries, defrosted
  • honey, for drizzling
Buy Ingredients

+ Nutritional Information