Bircher Muesli with Almonds and Agave Syrup
By Sophie Michell
Published on 29 November 2018
Bircher muesli was invented by a Dr. Bircher in his Zurich clinic. It’s an easy way to get a really good, slow energy releasing breakfast with both complex carbs (the oats), natural sugars (agave and apple), good bacteria (the yoghurt), and finally the all important protein (the nuts).
During the summer months I much prefer it to porridge and I top it with everything from blueberries to mango.By Sophie Michell Time and servings
10 minsTotal time
4Servings
10 minsPrep time
Ingredients
- 100 g of natural yogurt
- 1 handful of raspberries
- 200 g of rolled oats
- 400 ml of apple juice
- 1 green apple
- 1 tbsp of agave syrup
- 1 handful of almonds, that have been soaked overnight in water, then washed clean
Method
Step 1
Mix the oats and the apple juice together, then cover in clingfilm and leave overnight.Step 2
When you are ready to eat it, coarsely grate the apple and mix in along with the yoghurt. Add more apple juice at this point if you want the mix looser.Step 3
Then spoon into individual serving bowls and top with the raspberries, almonds and a little drizzle of agave syrup.Step 4
N.B I have soaked the almonds overnight, this neutralises the enzyme inhibitors, making the nuts easier to digest and the nutrients easier to absorb.