A little organisation is required for bircher muesli. Pre-soaking the oats and chia will help make this a creamy delight. I was inspired to make this sweet and salty bircher after tasting a delicious version at Mt Eden’s Rad cafe. And, because our fruit bowl was overflowing, I couldn’t resist adding a few mandarins.
Ingredients
| 2 cups | Rolled oats (Main) |
| 2 Tbsp | Chia seeds, black (Main) |
| 2 cups | Apple juice |
| 1 | Orange, cut into pieces |
| 2 | Mandarins, peeled and broken into segments |
| 1 | Persimmon, cut into chunks |
| 1 | Apple, sliced into thin sticks |
| ½ | Lemons, juiced |
| ½ cup | Nuts, salted, roughly chopped (Main) |
| ½ cup | Coconut shreds (Main) |
| 1 serving | Mint leaves, for garnish |
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Directions
- Into a medium-sized bowl place the oats, chia and apple juice. Allow to soak for 30 minutes or preferably overnight.
- Add the orange, mandarins, persimmon, apple and lemon juice. Stir through until well combined.
- Just before serving add the nuts and coconut shards. Garnish with a few mint leaves.
