Fresh muesli is a world apart from dried. This one is juicy and flavoured with figs, apricots, apples, persimmons and passionfruit.
1/2 cup burghul (cracked wheat)
3/4 cup rolled oats
1 cup apple juice
1/2 cup slivered unblanched almonds
3 tablespoons pine nuts
2 tablespoons sunflower kernels
10 dried apricots, diced
10 dried figs, stalks removed and diced
3 tablespoons soft brown sugar
2 green apples, cored and coarsely grated
1 large or 2 small persimmons, peaches or nectarines, about 200g in total, peeled and diced
few drops of pure almond essence (optional)
pomegranate seeds or blueberries to garnish
extra diced persimmon, peach or nectarine to garnish
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Directions Preparation:45min › Ready in:45min
In a large bowl, combine the burghul with about 1 cup boiling 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.
Combine the rolled oats, apple juice, almonds, pine nuts, sunflower kernels, apricots, figs, brown sugar, grated apple and diced persimmon with 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 passed 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, plus additional persimmon.
The muesli can be kept in the refrigerator, tightly covered, for up to 2 days. Stir it well before serving, and then add the fresh fruit garnish.