2 cups (180g) rolled oats
400ml apple juice
2 white nectarines
2 cup roughly chopped dried fruit, such as figs, prunes, dates
50g macadamia nuts, roughly chopped
1 cup (240g) vanilla yoghurt
1/3 cup moist coconut flakes, toasted
1 punnet raspberries
1. Combine oats and apple juice in a medium glass or ceramic bowl. Cover with plastic wrap and place in the fridge overnight to soak.
2. Coarsely grate 1 1⁄2 nectarines, discarding skin. Add grated nectarine, dried fruit, macadamia nuts, yoghurt, raspberries and two-thirds of the coconut to oat mixture and stir to combine.
3. Thinly slice remaining nectarine. Divide bircher muesli between glasses and garnish with remaining nectarine and coconut.
This recipe is best enjoyed within 2-3 days.