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THE DAIRY KITCHEN

Almond and Cranberry Bircher Muesli

By Matt Moran

Serves 4
Difficulty Easy
Preparation 10 MINS
Cooking 15 MINS
Matt Moran's delicious Bircher Muesli is quick and easy and will have you looking forward breakfast in the morning. Prepare in the evening and refrigerate overnight so it's ready to go.

Ingredients

Muesli

250 g rolled oats
60 g cranberries
1 orange
1 green apple, grated
½ Tsp cinnamon
100 g Greek yoghurt
200 ml cream
200 ml milk
100 ml apple juice
1 Lime, juice
70 g honey
60 g flaked almonds, toasted

Apple & Rhubarb Compote

2 green apples
2 sticks rhubarb
1 lemon, juice
40 g castor sugar
Handy Tips
An easy healthy alternative for this dish is to replace the cream by doubling the amount of yoghurt. You can also use light or skim milk instead of full cream.

Method

Muesli

  1. Watch this video of Matt Moran making his Almond and Cranberry Bircher Muesli.
  2. To make the bircher muesli, using a knife remove the skin and pith from the orange cut into segments removing any seeds, cut each segment into 3 small pieces and place into a large mixing bowl.
  3. Add all remaining ingredients (reserving 10g of toasted almonds) and mix all ingredients until well combined.
  4. Place into an airtight container and store in the fridge over night to allow the oats to soak and soften.
  5. To serve place the bircher muesli into a serving bowl and spoon over the compote, sprinkle with the remaining toasted almond flakes.
  6. Enjoy.

Apple and Rhubarb Compote

  1. Peel and roughly dice the apple and place into a sauce pan.
  2. Remove the leaves from the rhubarb and roughly slice and place into the saucepan with the apple.
  3. Add in the sugar and lemon juice, place on a medium heat stirring frequently to ensure it does not burn, cook for 10 -15 mins until the apple and rhubarb have broken down to a puree consistency.
  4. Remove from the sauce pan and leave to cool.

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