- ½ cup (90 g) burghul
- 1¼ cups (125 g) original (rolled) porridge oats
- 1 cup (250 ml) apple juice
- ½ cup (60 g) slivered unblanched almonds
- ¼ cup (40 g) pine nuts
- 2 tablespoons shelled raw sunflower seeds
- 10 dried apricots, diced
- 10 dried figs, stalks removed, then diced
- ¼ cup (45 g) soft brown sugar
- 2 green apples, cored and coarsely grated
- 1 large or 2 small persimmons, peeled and diced
- 1 passionfruit
- few drops of pure almond essence (optional)
- pomegranate seeds or blueberries
- extra diced persimmon
- In a large bowl, combine the burghul with 1 cup (250 ml) water and stir to combine.
- Cover and leave to soak for 30 minutes to soften the burghul.
- Drain well in a sieve and return to the bowl.
- Add the oats, apple juice, almonds, pine nuts, sunflower seeds, apricots, figs, brown sugar, grated apple and diced persimmon.
- Fold into the burghul.
- Cut the passionfruit in half.
- Place a sieve over the bowl of muesli and spoon the passionfruit pulp and seeds into it.
- Press until the juice has gone through the sieve and only the seeds are left behind.
- Discard the seeds.
- Add the almond essence, if using, and a little more apple juice if needed to make a moist but not sloppy consistency.
- Keep, covered, in the fridge until ready to eat, then serve topped with pomegranate seeds or blueberries, whichever is in season, plus additional persimmon.
- The muesli can be kept in the fridge, tightly covered, for up to 2 days.
- Stir it well before serving, and then add the fresh fruit decoration.
Preparation: 15 minutes, plus 30 minutes soaking