The beautiful flavours of vanilla, orange, apricot and cocoa make this creamy Bircher muesli a refreshing breakfast dish. Oats absorb a great deal of fluid so be prepared to add more liquid if you need to.
125g rolled oats
150ml Oat Drink
1 tsp vanilla essence
juice from 1 orange
40g apricots, finely chopped
25g hazelnuts, ground
10g hazelnuts, whole
1 tbsp cocoa nibs
Place the rolled oats in a large mixing bowl and add the Oat Drink, vanilla essence and orange juice. Mix these ingredients well and stir in the chopped apricots and ground hazelnuts. Cover the bowl and refrigerate for at least 2 hours or preferably overnight.
Meanwhile heat a small heavy bottomed pan and toast the remaining hazelnuts until they turn golden brown. Allow the hazelnuts to cool and flake off as much of their dried skin as possible. Crush the hazel nuts in a pestle and mortar and set to one side.
Serve the muesli sprinkled with cocoa nibs, crushed toasted hazelnuts and a little more Oat Drink if needed.
The muesli will keep for up to three days in the fridge but you may need to add more liquid to keep it moist.
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