Thanks to y'all for your positive and helpful responses to my new breakfast serial! (I would never have predicted that avocado on toast would elicit so many comments, while my last icecream post attracted a single astroturfer.) I figured I'd keep the momentum up with a second entry right away. AnneTreasure and GemCarey both recommended bircher muesli, with Anne specifically mentioning Neil Perry's recipe (which I tracked down on LifeStyle Food).
Before commencing I also wanted to consult my friend Dylan, who's been a resident of die Schweiz for a number of years. He knows his way around a traditional Swiss bircher. I was particularly interested in whether I could soak the oats for many days, and/or mix in the yoghurt and apple in advance, such that I could prep a week's worth of muesli over Sunday night and Monday morning. Here's his advice: