My Summer Bircher Muesli

This was probably one the first recipes I ever created. I have been making it for years and it has become a staple item at my families and my breakfast table. It is also one of the first recipes I give my clients and is also the most popular.One of the reasons I love this recipe so much is you don’t need to follow a recipe. As you know, I prefer to just go with what I have at the time and make that work. You basically just add oats, any nuts, and seeds and dried fruit that you have and finish with spices. It doesn’t matter if you don’t have almonds or if you’re out of dried apricots. The only ingredient that’s essential is the oats, and the rest is up to you.I have given you a recipe anyway with a delicious combination and you can either follow it precisely or use it as a guide and develop it from there. I hope it becomes as much a staple for you, as it is for my family, and you enjoy many breakfasts knowing you’re getting a whole variety of nutrients all in one go.I have given the instructions for serving it both warm and cold. We make this recipe all year round and in summer we serve it cold with grated apple and coconut yogurt and in winter it’s served warm with poached fruit on top. I honestly couldn’t tell you which option I enjoy the most. By alternating with the seasons it allows you to have a nourishing breakfast all year round but without getting bored.If you’re wondering why we soak the Bircher first, it’s because nuts and seeds have a coating over them, which makes them hard to digest and break down and stops us absorbing all the wonderful vitamins and minerals that come from eating them. By soaking them first we break this layer down, which helps our digestion by making its job easier and we also get more nutrients than we would if we didn’t soak them. Take a look at my article on why we soak for a more detailed description on the process and the benefits that come from soaking.

MY SUMMER BIRCHER MUESLI

This makes enough for a few days. I always make a large batch and store it for the working week as my breakfast.

Ingredients:

• 1 cup of oats
• ½ cup of coconut flakes
• 2 tbsp of chia seeds
• ½ cup of nuts and seeds chopped roughly ( I love macadamia, almonds and walnuts)
• ½ cup of dried fruit chopped roughly
• 1 tbsp of cinnamon
• ½ tsp of cardamom

Method:

1. Place all the ingredients in a bowl or container and mix well
2. Cover with water. I make sure there is enough water to completely cover everything but not too much that there’s a large water layer over the top. You can also soak it in nut milk for a creamier texture.
3. Stir well and place in the fridge overnight

To serve: Cold

1. Scoop out 1 large spoonful. Place in a bowl
2. Add 2 tbsp of coconut yogurt, ½ grated green apple, ½ organic lemon and stir well
3. Serve with fruit, sliced almonds, bee pollen, and a drizzle of maple syrup

To serve: Warm

1. Scoop out a large spoonful into a saucepan
2. Mix with ½ cup of nut milk and stir on a low heat until cooked through 3-4 minutes
3. Serve with fruit, coconut yogurt, bee pollen and a drizzle of maple syrup