Muesli with strawberries and hazelnuts
The original recipe for this nutritious breakfast cereal was developed more than a century ago, by Dr Bircher-Benner at his clinic in Zurich. The technique of soaking the cereal, here using milk, makes it easier to eat and digest.
Ingredients
Serves: 4
- 3/4 cup rolled oats
- 3/4 cup sultanas
- 1 cup low-fat milk
- 1 crisp green apple
- 2 teaspoons freshly squeezed lemon juice
- 1/4 cup hazelnuts, roughly chopped
- 1 tablespoon pumpkin seeds
- 1 tablespoon sesame seeds
- 100 g strawberries, hulled and chopped
- 4 tablespoons natural low-fat acidophilus yogurt
- 4 teaspoons clear honey
Directions
Preparation:10min ›
Ready in:10min
- Place the oats and sultanas in a large bowl and add the milk. Stir to mix evenly, then cover and place in the refrigerator. Leave to soak overnight.
- The following day, just before eating, grate the apple, discarding the core. Toss the apple in the lemon juice to prevent the apple from browning.
- Stir the hazelnuts, pumpkin seeds and sesame seeds into the oat mixture, then stir in the grated apple and strawberries.
- To serve, divide the muesli among 4 cereal bowls, and top each with a spoonful of yogurt and honey.
Variation
To make a mixed grain muesli, soak 1/2 cup rolled oats, 1 cup malted wheat flakes, 30 g flaked rice and 1/2 cup raisins in 1 cup buttermilk. Just before eating, stir in 20 g roughly chopped almonds and 20 g sunflower kernels, then add 1 roughly mashed banana and 1 chopped mango. Serve with natural low-fat acidophilus yogurt.
HEALTH HINT
Oats have a low glycaemic index (GI), which means they are digested and absorbed slowly and therefore produce a gentle, sustained rise in blood glucose levels.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
Thanks for this recipe, loved it. - 23 Dec 2017