This is what I eat for breakfast every day, with a few variations. In summer the pomegranates are replaced with whatever fresh fruit is kicking around, but the moment pomegranate season starts, that’s what I use.
Bircher muesli is essentially oats soaked overnight in water, and served the next day with cream, lemon juice and grated apple. My version sees me soaking grains in yogurt overnight, and adding fruit in the morning.
I always used basic oats, but spotted this Five Grain Cereal tub in the health food store last week: oats, rye, golden flax, barley and triticale which is perfect. (Lots more fibre, minerals etc.) I also add ground flaxseed (almost impossible to find in the UK but just sitting there in the store and excellent for your skin) and sunflower seeds. These plump up overnight with a great texture.
So two tablespoons of organic yogurt:
Two tablespoons grains, a dessertspoon of ground flaxseed and 2 teaspoons of sunflower seeds all mixed up. I either leave this overnight, or for at least an hour in the morning if I forget.
Then the pomegranate seeds: I use about 2 tablespoons – one whole fruit lasts me a week, so it’s not as time consuming as you may think: doesn’t take long to hack off enough for each bowl.