Bircher muesli is never going to win any ‘most beautiful breakfast’ awards. It’s not got the kerb appeal of a tall stack of pancakes dripping with syrup, or a perfectly poached egg set on a bed of smashed avocado, or even an artfully arranged, multi-coloured fruit platter. But, despite it being perhaps less Instagram-friendly than we’d like, for ease and health and taste and so many other things besides, I find I’m hard pressed to do better than a bowl of Bircher in the morning.

There are countless ways to make it (apple juice, or milk? A short ten minute soak, or overnight?), but this is how I like mine…

I N G R E D I E N T S  +  I N S T R U C T I O N S ::
200g rolled oats
100g dried fruits + nuts (I used shredded coconut, chopped dates + almonds)
1tbsp chia seeds
1 whole apple
Milk

- Combine the oats, nuts, chia seeds and dried fruits, and store in an airtight jar for future breakfasting.

- Put a few tablespoons of the oat mixture into a bowl, and cover over with milk (cow’s, almond, coconut- any will do!). Set aside for at least ten minutes (the perfect time to brew a coffee), or cover and place in the fridge overnight if you’re prepping in advance.

- Coarsely grate the apple and stir through the oat mixture, with a little extra milk if you’ve left the oats to soak for a while. Enjoy at leisure, or eat at breakneck speed before dashing out of the door to catch a train. It’ll be just as delicious either way.

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More morning inspiration ::
The best American pancakes
Eggs + avocado