Apple and raspberry bircher muesli

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A quick, tasty and healthy breakfast idea.

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g Best choice V Vegetarian SF Soy free FS Fish and shellfish free Breakfast

Ingredients

Rolled oats - 4 cups

Milk - 650mL (reduced fat)

Apple, grated - 400g

Pepitas - 5 tablespoons (pumpkin seeds)

Orange juice - 150mL

Orange zest - 1 ½ teaspoons

Raspberries - 250g (fresh or frozen)

Natural yoghurt - 500g (reduced fat)

Pistachio nuts, toasted, chopped - 5 tablespoons (Optional)

Rolled oats - 6 cups

Milk - 1 litre (reduced fat)

Apple, grated - 600g

Pepitas - 8 tablespoons (pumpkin seeds)

Orange juice - 225mL

Orange zest - 2 teaspoons

Raspberries - 375g (fresh or frozen)

Natural yoghurt - 750g (reduced fat)

Pistachio nuts, toasted, chopped - 8 tablespoons (Optional)

Rolled oats - 10 cups

Milk - 1.6 litres (reduced fat)

Apple, grated - 1kg

Pepitas - 13 tablespoons (pumpkin seeds)

Orange juice - 375mL

Orange zest - 3 ½ teaspoons

Raspberries - 625g (fresh or frozen)

Natural yoghurt - 1.25kg (reduced fat)

Pistachio nuts, toasted, chopped - 13 tablespoons (Optional)

Method

Combine oats, milk, apple, pepitas and orange juice in a bowl. Cover and refrigerate overnight.

Use strawberries or other seasonal fruits in place of raspberries if desired.
Try using different nuts and seeds to vary the taste and texture. Hazelnuts or slivered almonds could be used instead of pistachios.
Poached, stewed or canned fruits (e.g. pear, rhubarb, peaches or apricots) could be used in place of the raspberries to garnish the muesli.
For an extra fruity version, puree 250g of raspberries to make a raspberry coulis, and add a small amount to the bottom of each bowl or glass before the muesli (as in picture).
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.