CEL Masthead Winter 18

Recipe: Apple and Almond Bircher Muesli

Belinda Neame

There are few dishes more homestyle than fresh apple pie warm from the oven.

But there’s more to this versatile fruit than meets the eye. After a long weekend filled with indulgences, there’s nothing better than the crisp tang of fresh apple to sweep away the cobwebs. And what’s better, you can make these the night before so they’ll save you time in the morning.

This is just one of the four recipes we were inspired to create when we visited Tanbella Orchard in Pialligo for our current HerCanberra Magazine: Home.

You can find my recipe for Apple Crumble here, my recipe for Apple Spritzer here or pick up a copy of Magazine: Home for more ideas!



  • 1.5 cups rolled oats
  • 1 cup natural yoghurt
  • 1 cup milk
  • 1/3 cup slivered almonds
  • 1⁄2 cup currants
  • 1 small Granny Smith apple, grated
  • 1⁄2 tsp cinnamon
  • 1 small Granny Smith apple, to serve


Combine the oats, cinnamon, currants, apple, almonds, milk and yoghurt in a large bowl and mix well. Cover and refrigerate overnight.

To serve, divide the mixture between bowls and serve with extra yoghurt, a dash of milk, extra almonds (lightly toasted), extra grated or sliced apple and a drizzle of honey.




This article originally appeared as part of our APPLE OF MY EYE editorial in Magazine: Home for Autumn 2018, available for free while stocks last. Find out more about Magazine here


Belinda Neame

Belinda is HerCanberra's Production Manager. A foodie and lover of handmade, Belinda enjoys nothing more than a good coffee and seeing Canberra businesses thrive. In her 'spare time', Belinda organises the quarterly Canberra street food event, The Forage with her husband Tim. More about the Author

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