Multigrain pear bircher muesli


Prep time10 minutes
Cooking time10 minutes
Total time20 minutes


As finger-licking good as a jam doughnut but with fresh fruit, lots of grains, creamy yoghurt and the lush, velvety goodness of pear juice.

Roy Levy, Gail’s Artisan Bakery Cookbook (Ebury Press)


60 g
rye flakes
60 g
barley flakes
60 g
jumbo rolled oats
450 ml
pear juice
140 g
fresh pear
140 g
Greek yogurt
140 g
fresh blueberries


  1. Begin the day before you want to eat the muesli. Stir together the oats, barley and rye in a large bowl and pour over the pear juice. Stir well to mix in. Cover the bowl and leave to soak overnight in the fridge.

  2. At breakfast time, grate the pears and stir into the soaked grains, then crush half the blueberries and spoon into four bowls, swirl through the yoghurt and top with the remaining blueberries.