Mediterranean Bircher Muesli

, from Issue #77. March, 2018
Photography by Sarah Tuck.
Mediterranean Bircher Muesli

I have been making bircher muesli for about a million years and usually stick to my traditional recipe – but from now on it’s this fabulous Mediterranean version all the way.


Serves: 4


¼ cup black chia seeds (1 tablespoon reserved for garnish)
2 cups rolled oats
finely grated zest of 1 lemon
10 medjool dates, stones removed, roughly chopped
1⅓ cups natural Greek yoghurt
1¼ cups milk
⅔ cup apple juice
⅔ cup roughly chopped toasted walnuts (2 tablespoons reserved for garnish)
½ cup lightly toasted flaked almonds (reserve 1 tablespoon for garnish)
2 small green apples, grated
1 cup seedless grapes, halved
2 tablespoons runny honey
4 fresh figs halved, or 8 dried figs, roughly chopped to garnish
1 pomegranate (if available)


Put the chia seeds, oats, lemon zest, dates, half of the yoghurt and all of the milk and juice in a bowl and mix to combine. Cover and refrigerate overnight. 

Before serving, stir through the nuts, grated apple and the grapes. If you want a looser consistency, thin with a little extra milk. 

Serve the bircher muesli drizzled with honey and topped with reserved yoghurt, chia seeds, nuts and figs. Halve the pomegranate (if available, and using) and use a wooden spoon to whack the seeds out then sprinkle over as a garnish.