Swiss Bircher Muesli

• 2 cups Rolled Oats
• 1-1/2 cup Apple Juice
• 2 whole Granny Smith Apples
• 1 cup Strawberries
• 1 cup Blueberries
• 1/2 cups Slivered Almonds, Toasted
• 1 cup Plain Greek-style Yoghurt
• 4 Tablespoons Honey

1. Ideally, soak the rolled oats in the apple juice overnight; use a bowl and keep it in the fridge. Otherwise, soak for an hour in the morning. If the mixture feels dry and too thick, add some milk until you get the desired consistency. Then add the yoghurt, stirring to combine well.
2. Grate the apples, unpeeled, and add to the oats.
3. Toast the almonds in a pan over low heat on the stove, or in the oven. Or skip the toasting part altogether and have them plain. Add to the oats.
4. Rinse the strawberries and blueberries and drain well. Slice the strawberries into quarters and add to the oats, reserving some for a garnish.
5. Taste for sweetness - you can add more honey or more natural yoghurt to adjust the flavour.
6. When ready to eat, serve in individual bowls topped with the reserved fruit and a drizzle of honey.
7. Other variations:
8. Obviously you can use any fruit that is in season - mangoes, grapes, pears, raspberries are all good.
9. Add different nuts - pecans, hazelnuts and sunflower seeds all work well.
10. Instead of using juice to soak the oats, use skim milk or half & half. This gives a much creamier base.

rolled oats, apple juice, apples, strawberries, blueberries, yoghurt, honey

Taken from tastykitchen.com/recipes/breakfastbrunch/swiss-bircher-muesli/ (may not work)