Adding grilled apricots on bircher muesli gives a new dimension to this creamy breakfast. You also get a touch of savory with the splash of olive oil, which contrasts with the sweet undertones of the apple juice.
A bircher muesli mix is an essential part of my pantry, and I love the ones from Dorset Cereals. They are delicious to enjoy as is – just follow the recipe on the box and add apple juice and yogurt, and voila, you have a filling breakfast with minimal effort. But even though they are already pre-mixed with added fruit and nuts, they are also a beautiful starting point for personalizing.
Like most bircher muesli recipes, it’s ideal to have the oats soak overnight for what I think results in softer oats and better flavors. It also makes groggy mornings a little easier to start by pulling it out the fridge to eat right away. However, you could also make a bowl of bircher muesli the morning of if you can manage a thirty-minute wait.
Since Milo has started eating breakfast with us, I often start the day grilling a few pieces of fruit for him to go with his baby oatmeal. I think his favorite is apricots.. even though this food face might not lead you to think so! He really does keep opening his mouth for more grilled apricots though!
This also means I’ll put grilled apricots on bircher muesli, and the contrasting temperatures helps add another fun dimension to breakfast. Thus, I will credit Milo for the inspiration behind this recipe. While he isn’t quite ready to eat bircher muesli yet, at least we get to share the same toppings for our breakfasts.
Smashed Cherries and Olive Oil Apricots on Bircher Muesli
- 1/2 cup Dorset Cereals Almonds & Honey Bircher Mix (50 grams)
- 1/3 cup pressed apple juice (80 milliliters) - you can use half water if you prefer it to be not as sweet
- 1 handful cherries
- 1 tablespoon extra virgin olive oil (15 milliliters)
- 1 ripe apricot
- 1/4 cup plain Greek yogurt (50 grams)
In a small bowl, mix together the Dorset Cereals Almonds & Honey Bircher Mix and apple juice. Cover and place in the refrigerator to soak overnight, or at least 30 minutes.
When the bircher is ready, prepare the toppings. Wash and pit the cherries. I did it simply by smashing the cherries with my fingers and removing the pit. Set aside. Slice the apricot into 6 pieces, and discard the stone. In a small fry pan, heat the olive oil on high heat. Once the oil is hot, add in the apricots, cut side down. Allow to fry for a few minutes, until the bottom of the apricots start to brown. Carefully flip each slice of apricot, and fry for a few minutes until the other side is browned. Remove from heat.
Stir the Greek yogurt through the bircher. Top with the smashed cherries and grilled apricots. Drizzle on the remaining oil from the fry pan.