CookingBauer XcelNew you

Blueberry bircher muesli

CookingBauer XcelNew you
Blueberry bircher muesli


  1. Mix the yogurt, oats and wheat germ in a bowl then stir in the coconut, toasted hazelnuts and apple juice. Transfer to a plastic container, clip on the lid and chill overnight in the fridge.
  2. When ready to serve, stir in grated apple and a few blueberries then spoon into dishes, top with extra blueberries, a drizzle of honey, a sprinkle of ground cinnamon and a few extra nuts.
  3. The remaining soaked muesli will keep in the fridge for 2-3 days, just add a little apple juice if needed, as the oats will continue to swell.

Cook’s tip: If you are not a fan of nuts or have a nut allergy then simply leave them out. If you are allergic to yogurt made with cow’s milk then use goat’s milk or soak in soya milk instead.

Recipe from Seasonal Berries.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


Make this super healthy breakfast the night before and then leave in the fridge to soak


500g (1lb 2oz) tub Greek yogurt
200g (7oz) rolled oats
40g (11/2oz) wheat germ
40g (11/2oz) desiccated coconut
50g (2oz) hazelnuts, toasted and roughly chopped
200ml (7fl oz) pressed (cloudy) apple juice
To serve per portion
½ Granny Smith apple, cored but not peeled, coarsely grated
50g (2oz) Chilean blueberries
1 tsp runny honey
Little ground cinnamon
Few extra chopped hazelnuts, optional


Time: 10 minutes
Serves: 6
Nutrition: n/a