Bircher Muesli, Sour Cherries, Pistachios & Buttermilk
JOAKIM BLOCKSTROM
Life
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Bircher Muesli, Sour Cherries, Pistachios & Buttermilk

Bircher muesli isn’t hard to get right, but it is possible to get it wrong. Neither too thick nor claggy, too sweet or too stingy on the fruits and nuts, this recipe is full of colour, taste and texture. Best of all, it can be made in advance and keeps well in the fridge. Chia seeds lighten the result, while soaking the dried fruits overnight gives them to chance to soften and plump up. The variations are endless: this is perfect for winter but you could try pear and walnut in the autumn, or apricot, flaked almonds and fragrant lemon thyme in the summer.
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JOAKIM BLOCKSTROM
Serves
4
Total Time
15 Minutes
Ingredients
250g of apple juice
20g of porridge oats
20g of chia seeds
75g of dried sour cherries, halved
25g of golden raisins
75g of pistachios, plus 4 tablespoons
1 eating apple, coarsely grated, avoiding the core (any variety is fine)
125g of thick Greek yogurt
125g of buttermilk (or regular milk if not available)
Finely grated zest & juice of ½ lemon
4 tbsp of pomegranate seeds
4 tbsp of blueberries
To serve:
4 tbsp of blueberries, halved
4 tbsp of pomegranate seeds
Method
Step 1

Mix together the apple juice, oats, chia, cherries and raisins in a bowl and leave overnight to soak and rehydrate. Do not drain.

Step 2

Toast the pistachios. Preheat the oven to 170°C. Toast the nuts on a baking tray for 10 minutes until golden. Remove and chop 4 tablespoons.

Step 3

Mix the rest of the cooled nuts and all the remaining ingredients into the bowl with the oats and divide between 4 serving bowls, or chill until needed.

Step 4

Sprinkle the blueberries, pomegranate, reserved chopped pistachios and mint over the muesli and serve.

Essential by Ollie Dabbous (Bloomsbury Publishing, £30) is published on 16 September.

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