Peach and Bircher Muesli

"From the Australian Diabetic Living Magazine. The cooking time is the overnight soaking time (8 to 10 hours)"
photo by Boomette photo by Boomette
photo by Boomette
Ready In:
8hrs 10mins


  • 70 g rolled oats
  • 185 ml skim milk
  • 70 g low-fat yogurt (whisked till smooth)
  • 160 g canned peaches (in natural juice, drained and chopped)
  • 2 teaspoons honey
  • 1 tablespoon slivered almonds (toasted)


  • Into a medium bowl put the oats and then add the milk and yoghurt and stir to combine.
  • Cover and place in the fridge overnight.
  • In the morning stir in half the peaches and 1 teaspoon of honey.
  • Divide between to serving bowls, top each with equal amounts of remaining peaches, the toasted almonds slivers and drizzle with honey.
  • NOTE - to toast almonds , spread over a baking tray and place in an oven preheated to 160C for 6 to 7 minutes or until golden.

Questions & Replies

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  1. Great muesli, Pat ! Easy and convenient and versatile so what's not to love here !!!!
  2. This made for a lovely filling brekky that both toddler DD & I enjoyed, so simple to do too which I loved. Thanks Pat!
  3. This is great. I used large oats and by mistake used 185 g of skim milk. The next day I noticed it was ml. I'm used to cups and tsp LOL I love my food scale. I used homemade canned peaches (from my MIL). I omitted honey and used Splenda instead. I love the toasted almond on top :) Thanks I'mPat :) Made for Holiday tag.


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