Recipe of Favorite Rhubarb and almond bircher muesli

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, rhubarb and almond bircher muesli. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Rhubarb and almond bircher muesli is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Rhubarb and almond bircher muesli is something which I have loved my whole life. They are fine and they look fantastic.

Try our rhubarb bircher muesli recipe today. For a variation top the muesli with a mix of almonds, roasted pumpkin, sunflower and sesame seeds, prepared by drizzling with olive oil, sprinkling with sugar and a pinch of cinnamon, and roasting until golden. Bircher muesli is a healthy make-ahead breakfast that tastes like a holiday treat. Bircher-Benner's original recipe was inspired by a "strange dish" that he and his wife were served while hiking in I use more oats, almond milk instead of cream, and add a spoonful of almond butter for a creamy texture.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook rhubarb and almond bircher muesli using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Rhubarb and almond bircher muesli:

1. Make ready 200 g rhubarb, cut into chunks
2. Prepare 3 tbsp runny honey
3. Get 120 ml fresh orange juice
4. Take 2 tbsp rose water
5. Get 120 g rolled oats
6. Make ready 1 tsp ground cinnamon
7. Get 250 g Greek yoghurt, plus extra to serve
8. Prepare 50 g toasted flaked almonds

The original recipe used water and cream. How to make delicious bircher muesli, the easiest on-the-go breakfast! Cook, stirring occasionally, over medium heat. Bircher muesli is traditionally made the night before and left in the fridge.

Instructions to make Rhubarb and almond bircher muesli:

1. Pop the rhubarb, honey and orange juice into a large saucepan. Poach gently for 10 minutes, the rhubarb should be just softened. Cool and drain the cooking liquid, and then add the rose water.
2. Mix the cooking liquid with the oats, yoghurt, cinnamon, half the rhubarb and half the almonds.
5. Stir together and leave in the fridge overnight, letting the oats soak.
6. Enjoy the muesli finished off with the remaining rhubarb, almonds, more Greek yoghurt, and a drizzle of honey

Cook, stirring occasionally, over medium heat. Bircher muesli is traditionally made the night before and left in the fridge. Frankly, it can become a little bit heavy and stodgy. We will cook with the same Next, heat your pan and toast almond flakes. When toasted, add them to your yogurt and oats mixture.

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