2 cups (180g) rolled oats
400ml apple juice
2 white nectarines
1/2 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
Combine oats and apple juice in a medium glass or ceramic bowl. Cover with plastic wrap and place in the fridge overnight to soak.
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.
Thinly slice remaining nectarine. Divide bircher muesli between glasses and garnish with
remaining nectarine and coconut.