Breakfast
Apple Hazelnut Kefir Bircher Muesli
Grated apple softens through the oats overnight, while raisins become plump in the kefir. Keep the toasted hazelnuts separate until breakfast so they still crunch.
Make it
Method
- Stir the oats, kefir, grated apple, raisins, honey, lemon juice, and cinnamon in a covered container.
- Cover and refrigerate for at least 6 hours or overnight.
- Stir well in the morning. If thicker than you like, add kefir a tablespoon at a time. Oats should be tender enough to chew comfortably; keep the jar refrigerated if soaking longer.
- Divide into two bowls and add the hazelnuts just before eating.
Why add nuts in the morning?
Apple sweetens and moistens the oats, kefir gives the jar enough liquid and tang, and late-added hazelnuts keep the texture lively.
Store it
Keep covered at 4°C or colder and eat within 24 hours after the full soak. Add nuts only when serving.
Pear or apple, hazelnuts or walnuts
Pear can replace apple by weight; walnuts can replace hazelnuts. Choose oats labelled for this use, and certified gluten-free oats if needed. This breakfast contains milk and tree nuts. Do not serve honey to children under 12 months.
Adjust the oats after soaking
If it is dry, stir in 15 ml kefir and wait 10 minutes. If it is loose, add 10 g oats and chill for another hour.