This hearty autumnal breakfast is even better when made the night before, giving the oats plenty of time to soften and soak up all the flavours. I’m pretty guilty of rushing out the door and grabbing a coffee on the go and calling it ‘breakfast’, so I try to make a batch of bircher on a Sunday night, in individual glass jars, and I have a couple of spoonfuls at each set of traffic lights on my way to work. Apple and cinnamon is a traditional pairing and one of my favourite combinations with oats; I add seasonal fruits when I can.
Makes: 4 serves
Takes: 5 minutes + resting time
1 cup rolled oats (I like to use jumbo rolled oats; they have more bite)
1⁄2 cup apple juice
1 cup natural yoghurt
1 granny smith apple, cored and grated
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon vanilla extract
2 teaspoons honey
1 teaspoon lemon juice
1⁄4 cup flaked toasted almonds
Method: Combine all of the ingredients in a large bowl. transfer to a sealable container, or individual containers, and refrigerate for at least an hour or overnight. Serve with extra yoghurt and seasonal fruit.