Multigrain pear bircher muesli
|Prep time||10 minutes|
|Cooking time||10 minutes|
|Total time||20 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)
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.
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.