Mediterranean Bircher Muesli
Photography by Sarah Tuck.
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
INGREDIENTS
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)
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.