Bircher muesli with summer berries

This recipe we first came across as part of our preparation for the London to Paris bike ride. Like pasta before a marathon it is slow release carbs. However it is so tasty we now make it simply to the pleasure of it.

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A breakfast treat that's good for you and a fantastic summer alternative for porridge lovers.

Serves: 2
Preparation time: 15 minutes plus overnight soaking

Ingredients 100g whole rolled jumbo oats 100ml skimmed milk 50ml cloudy apple juice 1 tbsp sultanas 1 tbsp chopped dried apricot 100g mixed summer berries Pinch of sugar 1 tsp pumpkin seeds 1 tsp sunflower seeds 2 tsp chopped mixed nuts 1/4 apple, cut into lcm approx pieces 4 tbsp natural yoghurt 1 tbsp honey Method Put the oats in a bowl and pour over the milk and apple juice. Stir in the sultanas and apricot pieces. Cover and leave in the fridge overnight. Put the berries in a saucepan, add the sugar and heat through the mixture until the berries have begun to break down, Pour the compote into a bowl and allow to cool. Cover and leave in the fridge overnight. The following morning, stir through the seeds, nuts, apple, yoghurt and honey. Divide the muesli between two bowls, add a dollop of the compote and serve.

Cook's Tip
If you prefer, simply sprinkle the berries on top of the muesli instead of making the compote. Alternatively, serve with the fruit of your choice - mango is delicious. This muesli still tastes great the day after, if you have any left.

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