A Swiss-style overnight breakfast of rolled oats soaked in apple juice, milk, and yoghurt until soft and creamy, then stirred through with freshly grated apple and finished with toasted flaked almonds and blueberries. It is cool, lightly sweet, and substantial — the kind of breakfast that suits a slow morning or benefits from being prepared ahead.
80g
150ml
100ml
100g
1tbsp
0.25tsp
1piece
1tbsp
20g
90g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 80g | — | — | |
| 2 | | 150ml | — | — | |
| 3 | | 100ml | — | — | |
| 4 | | 100g | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 0.25tsp | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 1tbsp | — | — | |
| 9 | | 20g | — | — | |
| 10 | | 90g | — | — |
Measure the rolled oats into the large bowl.
Rolled oats · 80 g
Pour the apple juice over the rolled oats.
Apple juice · 150 mlPour the full-fat milk into the oat and apple juice mixture.
Full-fat milk · 100 mlSpoon the full-fat natural yoghurt into the oat and milk base.
Full-fat natural yoghurt · 100 gDrizzle the honey into the oat and yoghurt base.
Honey · 1 tbspSprinkle the ground cinnamon over the sweetened oat base.
Ground cinnamon · 0.25 tspStir everything together with a wooden spoon until thoroughly combined.
Stretch a sheet of cling film tightly over the bowl to cover it.
Put the large bowl in the refrigerator.
Leave the muesli to soak in the refrigerator overnight, or for at least 8 hours, until the oats are soft and the mixture is thick and creamy.
Remove the large bowl from the refrigerator.
Place the apple in the colander in the sink.
Apple · 1 piece
Hold the apple under cold running water and rinse it well.
Coarsely grate the rinsed apple, skin and all, directly into the small bowl, stopping at the core.
Pour the lemon juice over the grated apple.
Lemon juice · 1 tbspToss the grated apple and lemon juice together until the apple is evenly coated.
Tip the lemon-coated grated apple into the large bowl with the chilled muesli base.
Stir the chilled muesli and grated apple together until evenly combined.
Divide the muesli evenly between 2 serving bowls.
Scatter the toasted flaked almonds over the divided muesli.
Toasted flaked almonds · 20 gTip the blueberries into the colander.
Fresh blueberries · 90 gRinse the blueberries gently under cold running water.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 80 g | | Measure the rolled oats into the large bowl.⏱ 15sResultRolled oats |
| 2 | 150 ml | | Pour the apple juice over the rolled oats.⏱ 15sResultRolled oats and apple juice |
| 3 | 100 ml | | Pour the full-fat milk into the oat and apple juice mixture.⏱ 15sResultRolled oats and apple juice and full-fat milk |
| 4 | 100 g | | Spoon the full-fat natural yoghurt into the oat and milk base.⏱ 15sResultApple juice mixture |
| 5 | 1 tbsp | | Drizzle the honey into the oat and yoghurt base.⏱ 15sResultApple juice mixture |
| 6 | 0.25 tsp | | Sprinkle the ground cinnamon over the sweetened oat base.⏱ 15sResultApple juice mixture |
| 7 | — | | Stir everything together with a wooden spoon until thoroughly combined.⏱ 1 minResultCombined muesli base |
| 8 | — | | Stretch a sheet of cling film tightly over the bowl to cover it.⏱ 30s |
| 9 | — | | Put the large bowl in the refrigerator.⏱ 10sResultCombined muesli base |
| 10 | — | | Leave the muesli to soak in the refrigerator overnight, or for at least 8 hours, until the oats are soft and the mixture is thick and creamy.⏱ 8 hrResultChilled muesli base |
| 11 | — | | Remove the large bowl from the refrigerator.⏱ 10sResultChilled muesli base |
| 12 | 1 piece | | Place the apple in the colander in the sink.⏱ 10sResultApple |
| 13 | — | | Hold the apple under cold running water and rinse it well.⏱ 30sResultRinsed apple |
| 14 | Rinsed applestep 13 | | Coarsely grate the rinsed apple, skin and all, directly into the small bowl, stopping at the core.⏱ 2 minResultGrated apple |
| 15 | 1 tbsp | | Pour the lemon juice over the grated apple.⏱ 15sResultGrated apple and lemon juice |
| 16 | — | | Toss the grated apple and lemon juice together until the apple is evenly coated.⏱ 1 minResultLemon-coated grated apple |
| 17 | Lemon-coated grated applestep 16 | | Tip the lemon-coated grated apple into the large bowl with the chilled muesli base.⏱ 30sResultChilled muesli base and lemon-coated grated apple |
| 18 | — | | Stir the chilled muesli and grated apple together until evenly combined.⏱ 1 minResultApple-stirred muesli base |
| 19 | Apple-stirred muesli basestep 18 | | Divide the muesli evenly between 2 serving bowls.⏱ 1 minResultApple-stirred muesli base |
| 20 | 20 g | | Scatter the toasted flaked almonds over the divided muesli.⏱ 30sResultApple-stirred muesli base and toasted flaked almonds |
| 21 | 90 g | | Tip the blueberries into the colander.⏱ 10sResultFresh blueberries |
| 22 | — | | Rinse the blueberries gently under cold running water.⏱ 30sResultRinsed blueberries |
| Total Time | 8 hr 11 min | ||
| Nutrient | Per serving |
|---|---|
| 360kcal | |
| 11g | |
| 10g | |
| 2g | |
| 56g | |
| 23g | |
| 7g | |
| 57mg |
A Swiss-style overnight breakfast of rolled oats soaked in apple juice, milk, and yoghurt until soft and creamy, then stirred through with freshly grated apple and finished with toasted flaked almonds and blueberries. It is cool, lightly sweet, and substantial — the kind of breakfast that suits a slow morning or benefits from being prepared ahead.
What you’ll doYou will stir oats with apple juice, milk, yoghurt, honey and cinnamon, cover the bowl and leave it in the fridge overnight. In the morning you fold in grated apple tossed in lemon juice, divide it into bowls and top it with almonds and blueberries.
