It’s not often that hospital food becomes gourmet. Bircher Muesli was originally invented by Swiss physician Maximillian Bircher-Benner for his hospital patients over a century ago. Today, the recipe, which is traditionally soaked in milk or fruit juice overnight. It is enjoyed for its delicious flavour and soft but firm, texture. However, the cinnamon and pear in this recipe make this ideal for winter mornings. The addition of fruit, honey and cinnamon gives this the kick most breakfasts do not have. Also this makes a filling lunch and snack for when you are in a rush. I make this ahead of time and put in the fridge ready for the next day. It is that easy.
Pear & Cinnamon Bircher Muesli
- Preheat the oven to 160C, gas mark 3.
- Mix together the oats, dried fruit, almonds and cinnamon and spread out on a large baking tray.
- Drizzle over the honey and mix to evenly coat.
- Bake for 15 minutes until golden. Allow to cool.
- Stir in the milk and allow to soak, in the fridge ideally, overnight.
- Stir in the grated pears and serve with yogurt or a little extra milk.