Bircher muesli


  • 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


  1. In a large bowl, combine the burghul with 1 cup (250 ml) water and stir to combine.
  2. Cover and leave to soak for 30 minutes to soften the burghul.
  3. Drain well in a sieve and return to the bowl.
  4. Add the oats, apple juice, almonds, pine nuts, sunflower seeds, apricots, figs, brown sugar, grated apple and diced persimmon.
  5. Fold into the burghul.
  6. Cut the passionfruit in half.
  7. Place a sieve over the bowl of muesli and spoon the passionfruit pulp and seeds into it.
  8. Press until the juice has gone through the sieve and only the seeds are left behind.
  9. Discard the seeds.
  10. Add the almond essence, if using, and a little more apple juice if needed to make a moist but not sloppy consistency.
  11. Keep, covered, in the fridge until ready to eat, then serve topped with pomegranate seeds or blueberries, whichever is in season, plus additional persimmon.
  12. The muesli can be kept in the fridge, tightly covered, for up to 2 days.
  13. Stir it well before serving, and then add the fresh fruit decoration.

Serves 6
Preparation: 15 minutes, plus 30 minutes soaking
Cooking: NA

Source: Fresh fruit and desserts
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