Almond and Cranberry Bircher Muesli
4Serves
EasyDifficulty
20 minsPreparation
15 minsCooking
Matt Moran's take on bircher muesli is everything you want it to be! Amped with the addition of cream and an apple and rhubarb compote, this is one special occasion brekkie!
Ingredients
1 orange
250 g rolled oats
60 g cranberries
1 green apple, grated
½ teaspoon cinnamon
100 g Greek yoghurt
200 ml cream
200 ml milk
100 ml apple juice
1 lime, juiced
70 g honey
60 g flaked almonds, toasted2 green apples
2 sticks rhubarb
1 lemon, juice
40 g caster sugar
250 g rolled oats
60 g cranberries
1 green apple, grated
½ teaspoon cinnamon
100 g Greek yoghurt
200 ml cream
200 ml milk
100 ml apple juice
1 lime, juiced
70 g honey
60 g flaked almonds, toasted2 green apples
2 sticks rhubarb
1 lemon, juice
40 g caster sugar
Method
- Watch this video of Matt Moran making his Almond and Cranberry Bircher Muesli.
- To make the bircher muesli, using a knife remove the skin and pith from the orange cut into segments removing any seeds, cut each segment into 3 small pieces and place into a large mixing bowl.
- Add all remaining ingredients (reserving 10g of toasted almonds) and mix all ingredients until well combined.
- Place into an airtight container and refrigerate overnight to allow the oats to soak and soften.
- To serve, place the bircher muesli into a serving bowl and spoon over the compote, sprinkle with the remaining toasted almond flakes.
- Peel and roughly dice the apple and place into a saucepan.
- Remove the leaves from the rhubarb, roughly slice and add to the saucepan.
- Add in the sugar and lemon juice, place on a medium heat stirring frequently to preven it burning, cook for 10 -15 mins until the apple and rhubarb have broken down to a puree consistency.
- Allow to cool and then serve, or store refrigerated until required.
Handy Tips
For a healthier alternative, replace the cream by doubling the amount of yoghurt.