Apple & Hazelnut Bircher with Skyr

📝 Ingredients

• 80 g rolled oats
• 150 ml apple juice (100 % pure juice)
• 300 g plain 0 % skyr
• ½ tsp ground cinnamon
• 2 apples (about 150 g each)
• ½ lemon (for 1 tbsp juice)
• 30 g hazelnuts
• 2 tsp honey

🍴 Utensils

• Mixing bowl
• 2 jars (500 ml each)
• Coarse grater
• Knife and cutting board
• Citrus juicer

📖 Steps

1. The evening before, tip the oats into the mixing bowl, add the apple juice and stir. Leave to stand for 5 minutes: the oats start soaking up the juice and the mixture is already thickening.
2. Add the skyr and cinnamon, then stir until the mixture is smooth, with no lumps of skyr. Divide between the two jars, close and refrigerate overnight, for at least 6 hours.
3. In the morning, roughly chop the hazelnuts with a knife on the chopping board, pressing down with the flat of the blade before chopping. Keep lentil-sized pieces: ground to a powder, they would get lost in the muesli.
4. Squeeze the lemon half with a citrus juicer. Wash the apples, remove the cores but keep the skin, then grate them on the coarse side of the grater. Mix immediately with the lemon juice: it stops the apple from browning.
5. Take out the jars and stir the oats, which will have swelled overnight, then stir in the grated apple and its juice. The mixture should be creamy and thick. Drizzle each jar with a tsp of honey.
6. Sprinkle over the chopped hazelnuts just before eating so they stay crunchy. Bircher is eaten cold, straight from the jar, and keeps for 24 hours in the fridge once the apple has been added.