Ingredients
- 100 g porridge oats
- 50 g rolled jumbo oats
- 400 ml apple juice
- 2 tsp honey
- 1 apple cored and grated
- 100 g yogurt
- 250 g strawberries
- 2 tbsps caster sugar
- juice of ½ orange
- a drop or 2 balsamic vinegar
Servings:
Instructions
- Sprinkle the oats in a single layer in a large shallow pan and toast them lightly over a moderate heat. Remove from the heat when they smell warm and nutty and their colour will darken slightly.
- Let the oats cool, then put them in a bowl with the apple juice, honey, grated apple, a little sugar if you wish, and a generous pinch of salt. Cover and refrigerate overnight.
- Slice the strawberries, put them in a mixing bowl and scatter the sugar over them. Squeeze in the orange juice, then add a few drops of balsamic vinegar to taste. Set aside in the fridge overnight.
- Next morning, fold the yogurt into the bircher muesli followed by the strawberries, then serve.
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