Fruity Bircher Muesli

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.

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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!

TO EAT:

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.

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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.

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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!

Enjoy x

One Comment

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  1. Yum! Perfect as the weather gets colder.
    I like the gab and go idea, so simple, breakfast made while you sleep!

    Like

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