1 small ripe pear

4 tbsp rolled oats

¼ tsp cinnamon

100g Greek yogurt or soya yogurt

4-6 macadamia nuts

a small handful of blueberries


1. Grate the pear (skin, pips and all) and scoop the pulp and any juice on the chopping board into a small sealable container or jam jar with a tight-fitting lid.

2. Add the oats, cinnamon and yogurt. Stir well. Toast the macadamia nuts in a dry frying pan for 2 mins. Chop the nuts, then sprinkle over the bircher with a small handful of blueberries.

3. Place in the fridge for at least 1 hr to chill, or overnight, before eating.

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