Weekends are a great opportunity to break away from the run of the mill week day breakfast. I have made Bill Granger’s Bircher Muesli a few times and I think it is delicious!
On Saturday we took another trip out to Hewitts Farm for some end of season pick your own. Our stash included 2 big bags of apples (there were about 10 varieties available), lots of beetroot, a cabbage, sweetcorn & a couple of small heads of brocolli. Plus we raided the farm shop for 3 more Crown Prince Pumpkins, small squashes, a celeriac, potatoes, carrots & turnips. Think we are set for the week!!

Our very own Cabbage Patch Kid!
When we got home James put the juicer to work and about 25 apples later we had 1.5 litres of apple juice. Enough for the Bircher Muesli and more for the fridge. With our last batch I took some juice and blended with some mango and then poured them into ice block moulds – Izzy loves them. We can even get away with bribing her with them!
So back to Bill’s Bircher- you must try it – so yummy!
Bircher Muesli with Pear & Blueberries (courtesy of Bill Granger – Bill’s Food)
Ingredients:-
200g rolled oats or mixed rolled oats, barley & rye
375ml pear juice (I used apple)
2 pears, skin left on and grated (I used 1 pear & 1 apple)
125g plain yoghurt
4 Tbsp toasted chopped almonds (would no doubt add more delciousness but I didn’t have any to hand)
80g blueberries (I used a mix of raspberries, blueberries & blackberries)
Put the rolled oats, barley & rye in a bowl with the pear juice and leave to soak for 1 hour, or overnight, in the fridge. Add the grated pear and yoghurt and mix well. Spoon the muesli into serving bowls and top each each with toasted almonds & blueberries. Serves 4.