Bircher muesli makes the ideal breakfast – recipe from Masterchef 2013 Winner Emma Dean’s new book, A Homegrown Table.

Serves 6

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  • 250 g (9 oz) rolled oats
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • 2 large Granny Smith apples, coarsely grated with skin on
  • 80 g (2 ½  oz) runny honey
  • 250 ml (9 fl oz) thick Greek yoghurt
  • About half a cup each of fresh blueberries and poached pears or poached quinces
  • Toasted nuts, to garnish


  1. Weigh your oats into a plastic container or stainless steel bowl and add water until the oats are just barely covered—when you push down on the oats a puddle of water should appear.
  2. Set aside for a minimum of 1 hour, or overnight, in the refrigerator.
  3. Combine all the other ingredients, except the nuts, and stir into the oats.
  4. Garnish with toasted nuts and serve.
  5. Note: This will keep for 5 days in the refrigerator.