This would have to be the most requested recipe on my Instagram because quite frankly, who doesn’t love bircher muesli?
There is something so comforting about those soaked chewy oats, crunchy tart apple and slight sourness from the yoghurt, yep, I’m a big bircher muesli fan.
I’m even more a fan of the fact you can throw this together at night, or at the start of the week and have your breakfast ready to go in the morning, easy!
The topping combos are endless. I’d have to say my favourite would have to be layered in a jar or glass with stewed rhubarb/apple and chopped roasted hazelnuts. In summer, I love mango, passionfruit and toasted coconut too. Go crazy!
1/4 cup almond milk
1 heaped tbsp full fat yoghurt
1/4 apple, grated
dash of vanilla essence/powder
Optional add ins
tsp chia seeds (add a nice thickness to the bircher)
1 tsp cinnamon (I like this in winter for comfort. Cinnamon is known to stabilise blood sugar levels and help with sugar cravings)
1 handful of seeds/nuts/currant
Stir everything together in a bowl, leave overnight to set (or at least for 2 hours).
Serve in a bowl with a dollop of extra yoghurt, fruit of your choice and a sprinkle of nuts/seeds for some good fats!
I use Jalna’s Biodynamic full fat yoghurt as it is creamy, tart, has no sugar and generally tastes amazing. I find it digests well too.
I like to add chia seeds to thicken up the bircher, but it is totally optional. If you do this you may need to add a dash more of almond milk in the morning.
Most classic bircher muesli recipe call for apple or orange juice. I find they make it too sweet so that is why I use almond milk. Feel free to opt for fruit juice or even water, this recipe is so forgiving.
For a dairy free/vegan version I love using Coyo (coconut yoghurt). It has a lighter texture than yoghurt but a creamier coconutty (duh!) flavour that is delicious – give it a go!