Bircher Muesli

Ingredients

• 7 ozrolled oats
• 1 1/4 cupswhole milk
• 7 ozplain yogurt, stirred in the morning, not the night before
• 1apple, coarsely grated, skin on
• 1/2lemon, juiced
• 1 3/4 ozgolden raisins
• 1 1/2 ozsliced almonds, toasted, to finish
• 2 tbsphoney, to taste

Method

1. 1

   Stir the oats and the milk together in a bowl with the golden raisins. Cover and refrigerate overnight, or for at least four hours. The raisins plump up in the milk and stop stealing moisture from the oats later.

2. 2

   Squeeze the lemon juice into a bowl, then coarsely grate the whole apple into it, skin and all, and toss. Grated the night before it goes brown and soft; grated now it stays sharp and slightly crunchy.

3. 3

   Fold the yogurt and the apple through the soaked oats. It will have set solid overnight and the yogurt is what brings it back to something spoonable. Add a splash more milk if it is still stiff.

4. 4

   If your almonds aren't already toasted, toast them in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan, until golden. Stir honey into the muesli to taste — how much depends entirely on the apple — and finish each bowl with the almonds.