As the cold weather threatens with grey mornings and white breath, my morning smoothies have been replaced with homemade bircher muesli.
This is a great recipe to prepare for the week ahead. It can be prepared toasty and hot for a cold morning, or if you know you’ll be in a rush you can leave it soaking over night – the perfect grab and go.
I’ve recently purchased a good dehydrator too, which I adore! I have been dehydrating apples, kiwifruit, and bananas. They are tasty, clean, and great for snacking on or adding to this muesli! A recommended investment.
I create a big container so that it lasts me a few weeks. The following will make approximately ten breakfasts.
MAKE THE MUESLI:
In a large container, add together:
3 cups of oats (organic if you have issues digesting gluten)
1/2 cup of linseed
1/2 cup of sesame seeds
1/2 cup of sunflower seeds
1/2 cup of pumpkin seeds
1/2 cup of shredded coconut
1/4 cup of chia seeds
1/4 cup of chopped dried apple
1/4 cup of chopped dried kiwifruit
OPTIONAL: If you’re a cinnamon girl, add 1 large tablespoon of cinnamon!
Mix together with a spoon, and then shelve!
Boil hot water and pour over your bowl of muesli until it covers the ingredients. Let sit and rest for five minutes, or until water is all absorbed. I prefer a pipping hot, sticky bowl, so I add extra water and pop in the microwave for one minute.
While resting, slice half a banana to top. Add seasonal fruit if desired – I love blueberries! A small dollop of honey goes down a treat.
If you prefer nut milk, rice milk, or coconut milk, cook in the same way as porridge.
THE NIGHT BEFORE:
If you want your muesli to grab and go, place in a small portable container and let soak in water (or your choice of milk) in the fridge overnight. Easy!