Bircher Muesli with Apple, Yogurt and Toasted Hazelnuts

Soft oats, crisp apple

Bircher muesli is associated with Switzerland and is traditionally made by soaking oats, often with apple. This version gives that base a practical twist: rolled oats soak overnight in milk with grated apple and lemon juice. The apple disperses through the oats, keeping the mixture fresh and tangy. Just before eating, stir in yogurt; it makes the muesli creamy without making it heavy. You can adjust the exact ratio of milk to yogurt to suit how thick you like your breakfast.

Rolled oats still have a little bite after soaking, while fine oats can soften faster and turn mushy. For grating, use a firm, crisp, sweet-tart apple if possible, such as Elstar or Jonagold. In the Netherlands, homegrown apples are widely available, especially in autumn, though stored apples can often be found in other seasons too. Lemon juice slows the grated apple from browning and keeps its flavor bright. Stir it into the apple as soon as it is grated.

The night in the fridge does most of the work: the oats absorb the liquid and soften without being cooked. Cover the mixture and keep it refrigerated until you’re ready to use it. It may be quite thick the next morning; if so, stir in a splash of milk before adding the yogurt. If you prefer plant-based milk or yogurt, choose an unsweetened variety and taste to see if you’d like a little extra honey. A mild, creamy yogurt lets the apple and hazelnut come through.

Toast the hazelnuts in a dry frying pan over medium heat, and keep an eye on them; they’re ready as soon as they smell fragrant and turn lightly golden. Let them cool before roughly chopping them so they stay crunchy when sprinkled over the muesli. Slice the second apple into thin wedges just before serving. That way, you get juicy, crisp pieces alongside the soft grated apple, plus a distinct crunch from the nuts.

Serve the muesli in bowls for breakfast, or set the components out separately for brunch: the soaked oats with yogurt, apple slices and hazelnuts. You can prepare a portion ahead and keep it covered in the fridge; store the topping separately and add it just before eating. For a different nutty flavor, you can replace the hazelnuts with almonds, but toast them too for extra fragrance and crunch.