Golden pears, raspberries, ricotta and honey make this bircher muesli extra special.
Ingredients
½ tsp | Salt |
2 cups | Rolled oats |
1 ¼ cups | Apple juice |
1 Tbsp | Currants |
5 | Dried apricots, sliced thinly |
2 | Pears (Main) |
4 Tbsp | Ricotta cheese |
3 tsp | Butter |
1 Tbsp | Greek yoghurt |
½ tsp | Cinnamon |
2 Tbsp | Honey |
1 to serve | Raspberries |
Directions
- Put the oats, salt, juice, currants and apricots in a bowl, cover and refrigerate overnight.
- In the morning, halve and core the pears. Grate one and a half into the oats and stir to combine, finely slice the remaining half.
- Heat the butter and cook the pear slices until golden, set aside.
- Mix the ricotta, yoghurt and cinnamon with a tablespoon of honey and serve with the muesli.
- Drizzle over the rest of the honey and top with pear slices and raspberries.