I have seen ‘bircher muesli’ recipes batting around for a while. I had never tried it as it seemed too much hassle and was not really sure if I would like it. However, one of my lovely clients shared with me her new found love for bircher muesli and raved about how quick and easy it was. As I am always on the look out for quick and easy recipes, (especially breakfasts with a couple of 6.30am clients through the week), I whipped my own version that night and was truly amazed (I am not exaggerating!).
As well as a great tasting, filling breakfast, this is a really nutritious snack that can be had any time when hunger strikes.
As my client said, it is SUPER easy, you can make large batches to keep for a couple of days, and it tastes soooo good. Pop a few dollops in an air tight container plus a spoon and breakfast on the move is sorted.
I have included what is in my cupboards, however if you have other things such as cranberries, pistachios, cacao nibs or other ‘superfood’ type things, experiment and pop some in.
Soaked Oats recipe (x1 one decent sized portion)
x3 tbsp Total Greek 0% Fat yoghurt
Small handful of oats
1/2 cup Almond milk / coconut milk / cashew milk / rice milk / cows milk (whichever you prefer)
x1 tbsp agave nectar
1/2 grated apple (with skin)
x3 tbsp of chia seeds
Sprinkle of cinnamon
1. Put the yoghurt, oats, chia seeds and apple in a bowl and slowly stir the milk in until it makes a runny porridge consistency. If it is too stodgy add more milk.
2. Stir in the agave nectar and cinnamon. Taste it and if you have a sweet tooth, add in more nectar or cinnamon.
3. Put in an air tight container and chill over night in the fridge.
4. In the morning pull out of the fridge and serve!
5. You can change the quantities slightly to suit your taste. The method is exactly the same. Adding toppings to this can also create different flavours and of course more nutrients. Tasty toppings I like are sliced banana, blueberries, strawberries, mixed nuts and bee pollen.