Christmas bircher muesli
Make the compôte and soak the oats and fruit the night before for a delightfully relaxed start to your Christmas day.
Ingredients
For the berry compôte
- 200g/7oz frozen mixed berries
- 1 stick cinnamon
- 1 star anise
- 2 strips orange peel
- 75g/2½oz soft light brown sugar
For the bircher muesli
- 150g/5½oz rolled oats
- 4 tbsp dried cranberries
- 4 tbsp chopped dried pineapple
- 4 tbsp chopped dried mango
- 400ml/14fl oz hazelnut milk
- 1 vanilla pod
- 2 apples, peeled
- ½ lemon, juice only
- 200g/7oz natural Greek-style yoghurt
- 4 tbsp runny honey, to taste
- 50g/1¾oz chopped toasted nuts, such as walnuts, hazelnuts and almonds
Method
For the compôte, place the berries, spices, orange peel and sugar in a saucepan and heat until the sugar dissolves. Simmer on low for about 3–4 minutes. Remove from the heat and allow to cool (This can be prepared the day before and kept refrigerated.)
For the bircher muesli, soak the oats and dried fruits in the milk for at least 4 hours or better still overnight in the fridge.
To finish, slice the vanilla pod in half and scrape out the seeds and add them to the oat mixture. Grate the apples into the mixture and add the lemon juice, to taste.
To complete the bircher muesli, add most of the natural yoghurt and honey to taste (holding back some to serve on top).
Serve in pretty glasses and spoon over the compôte, a spoon of yoghurt, a drizzle of honey and the chopped nuts. ÌýÌý