Creamy coconut Bircher muesli with blueberry compote

Bircher muesli was made famous by Swiss physician Maximilian Bircher-Benner, who recommended it to his patients to support a speedy recovery. Its healthful reputation remains firmly intact. The original recipe has been adapted to include seasonal fruit, nuts, seeds and anything else wholesome that can be foraged from the pantry. If you love oats, this is just the ticket.

Serves 4 Preparation time 10 minutes plus chilling overnight

Cooking time 6–8 minutes plus cooling time

YOU NEED

FOR THE BIRCHER MUESLI

• 120 g porridge oats

• 20 g desiccated coconut

• 3 tablespoons (45 ml) almond flour

• 1 teaspoon (5 ml) ground cinnamon

• a pinch of salt

• 2 tablespoons (30 ml) honey

• 1 cup (250 ml) almond milk

• 300 ml double-cream yoghurt

• 1 Pink Lady apple, unpeeled, grated using the large holes of a box grater

FOR THE BLUEBERRY COMPOTE

• 150 g blueberries

• 1 tablespoon (15 ml) lemon juice

• 2 tablespoons (30 ml) water

• 2 tablespoons (30 ml) honey

TOPPINGS

• frozen or fresh berries, toasted coconut flakes, and a handful of pistachios or almonds

THIS IS HOW

In a large mixing bowl, combine all the Bircher muesli ingredients. Cover and chill overnight.

For the blueberry compote, place all the ingredients in a saucepan and bring to the boil. Simmer for 6–8 minutes or until reduced and syrupy. Set aside to cool.

Spoon muesli into bowls and top with blueberry compote, frozen or fresh berries, coconut flakes and nuts.