4 cups rolled oats (not instant)
2 cups coconut water or apple juice
2 apples, grated
250g natural, Greek-style yoghurt
1/2 cup each almonds and hazelnuts, toasted and roughly chopped
For the warm strawberries:
1 punnet strawberries, hulled and sliced
2 tbsp caster sugar
1/2 tsp mixed spice
juice and zest of two oranges
One of the most filling, nourishing and delicious breakfasts I know; Bircher is a breakfast standby in our house.
For the Bircher muesli; combine the oats and coconut water (or juice) in a bowl and cover. Pop in the fridge to sit overnight. The next morning, stir through the grated apple and yoghurt and divide among serving bowls.
Combine the strawberries, sugar, spice and orange juice and zest in a small saucepan on medium and stir. Cook over medium heat for about five minutes or until the strawberries are soft and syrupy. Spoon these over the Bircher muesli, top with a little extra yoghurt and the mixed nuts.