Surrey Street treats: breakfast berry bircher

By - Tuesday 6th September, 2016

Autumnal mists and cooler days bring ripening berries… and here’s Jess Bashford with a delicious way to eat them

Now I don’t always manage to eat all the fruit and veg that I should every day. So, to help myself out, I’ve started making sure that I get a portion in with my breakfast.

Maximillian Bircher-Benner was a Swiss doctor whose most famous invention was muesli. Super-healthy and with no-cooking required, what’s not to like about his creation?

My breakfast bircher uses any berries that you like and a couple of apples, which you can pick up from Surrey Street market. The really handy thing about this recipe is that you can make it in advance so that you have breakfast sorted for a few days in one go. (If I’m not sharing with anyone, the quantity given here can last me for up to five days.)

The recipe: breakfast berry bircher

Ingredients from the market: 2 apples, 2 punnets of any berries.

Ingredients from the kitchen: 140g oats, 4 tbsp linseeds (you don’t need these but I like to add them), 600ml boiling water, a 500g pot of plain Greek yogurt.


1) Put your oats and linseeds into a big bowl and pour the boiling water over them. Cover the top of the bowl with a plate or some kitchen towel and leave them from anywhere between 2 hours to overnight to soak.

2) When your oats and linseeds are ready (this means that they’ll be softer), grate the two apples. This is a little bit of a faff, but I think that it’s worth the effort.

3) Add your grated apple, yoghurt and berries to the bowl and stir everything together.

4) Then all that’s left to do is to stick the bowl in the fridge until you’re ready to eat and enjoy your fruity Surrey Street treat.

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Jess Bashford

Jess Bashford

Jess Bashford is a writer at a brand language consultancy and an English literature and creative writing graduate. She’s passionate about showing that Croydon is a great place to live and excited to delve into Croydon’s cultural side. She loves all things wordy and foody.

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