About this recipe:This breakfast cereal was invented over a century ago by Dr Bircher-Benner at his clinic in Zürich to improve children's diets. Soaking the cereal – here using milk – makes it easier to eat and digest.
115g (4oz) rolled oats
115g (4oz) sultanas
250ml (9fl oz) skimmed milk
2 tsp lemon juice
25g (1oz) hazelnuts, roughly chopped
15g (½oz) pumpkin seeds
1 tbsp sesame seeds
100g (3½oz) strawberries, chopped
4 tbsp plain low-fat yoghurt
4 tsp honey
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Method Prep: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 next day, just before eating, grate the apple, discarding the core. Toss the apple with the lemon juice to prevent 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 four cereal bowls, and top each with a spoonful of yoghurt and honey.
Some more ideas
Mango muesli: Soak the rolled oats in buttermilk instead of milk. Just before eating, stir in 25g (1oz) roughly chopped almonds and 20g (¾oz) sunflower seeds, then add 1 roughly mashed banana and 1 chopped mango. Serve the muesli topped with plain low-fat bio yoghurt.
*Hazelnuts are a particularly good source of vitamin E and most of the B vitamins, apart from B12. Like most other nuts, they have a high fat content; however, this is mostly the more beneficial monounsaturated fat. *By making your own cereal, you know exactly what's in it and what's not! High levels of sodium, fat and sugar are missing from this nutritious cereal recipe.