Square Strawberry, Peach & PIMM'S -infused Bicher Muesli Strawberry, Peach & PIMM'S -infused Bicher Muesli

Strawberry, Peach & PIMM'S -infused Bicher Muesli

By Lottie Covell, Deputy Editor at Delicious Magazine

We have teamed up with delicious. magazine to create this fabulous bircher muesli in celebration of our RHS Chelsea Flower Show Exhibit. It will be served out in our garden at press day but why not try making it yourself for a true taste of British summer time.

Cooking Time 0 mins Skill Level Easy Servings 4

Recipe Details

How to Make

Click steps as you go along to mark them as complete

  1. 1

    Place the oats in a large mixing bowl with the orange juice, almond milk, honey and Pimm’s. Stir well, then cover leave to soak for at least an hour or pop in the fridge for up to 12 hours (you can do this overnight so it’s ready for breakfast in the morning).

  2. 2

    Heat the oven to 180°C/160°C fan, gas 4. In a medium bowl, mix all the granola topping ingredients together, then spread onto a roasting tray. Roast for 5-10 minutes until crisp and lightly golden. Leave to cool (leftover granola will keep well in a sealed container, at room temperature, for a week or two).

  3. 3

    To finish and serve the bircher muesli, stir the yogurt and half the strawberries into the soaked oats. Serve topped with the peach or nectarine slices, the remaining strawberries, a handful of granola and a sprinkle of fresh mint.

    Delicious Food Team’s TIP:  You can change the orange juice for lemon if you prefer a slightly sharper taste, and you can swap the fruits any other seasonal favourites. When borage flowers come out in summer, they would make a pretty additional decoration when you serve the bircher muesli.