Bircher Muesli with Seasonal Fruit & Caramelised Almond Crunch
A healthy yet super scrumptious breakfast option.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 25 mins |
- Cook Time : 25 mins
1½ C (375 ml) oats
1 C (250 ml) apple juice
¾ C (190 ml) Greek or Bulgarian yoghurt
1 punnet fresh raspberries
2 passion fruit (granadillas)
1 punnet fresh blueberries
1 kiwi, peeled and quartered
For the Caramelised Almond Crunch
½ C (125 ml) sugar
½ C (125 ml) water
100 g flaked almonds
For the caramelised almond crunch
Place the sugar and water in a saucepan and stir over low heat until the sugar has dissolved.
Increase the heat and allow to boil for about 10 minutes, or until the sugar syrup has reached hard crack stage (150 °C using a sugar thermometer).
Spread out the almonds in a thin layer on a silicone mat (or baking paper) and pour the sugar syrup over the almonds. Leave to cool and set completely before breaking into shards.
Place the oats in a medium-sized bowl and pour over the apple juice. Allow to soak overnight.
Stir the yoghurt through the oats and carefully stir in all the fruit. Spoon into individual serving bowls, garnish with extra fruit and serve immediately with the caramelised almond crunch.