Bircher Muesli

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I like a bit of clean healthy eating throughout the year but it doesn’t always happen - particularly during a holiday period. Gone is the routine and with it the healthy eating - and in it’s place is wine, cheese and every delicacy on offer…croissant anyone? So when I finally get back home and everyone is settled back into normal life, I like to pare back the indulgence and feel good about eating clean again.

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This delicious clean bircher style muesli is the perfect start to the day.  For me breakfast needs to be simple.  I don’t have time to make something different every day of the week and whatever I eat needs to be satisfying and quick.  This bircher muesli is creamy and soft with some added texture and sweetness from the apple and crunch from the cinnamon pumpkin seeds. Super easy to make, delicious and healthy.

Bircher Muesli

Recipe adapted from Get the Glow
Serves 2

1 ½ cups rolled oats
1 ½ cups almond milk
pinch of salt
1 tsp vanilla essence (optional – see note)
1 apple, grated
2 tbsp pumpkin seeds
1 tsp coconut oil
1 tsp cinnamon

Start by making your almond milk.  I usually make 1 litre twice a week so that I have plenty for this muesli as well as smoothies and whatever else I fancy.  But you can use bought almond milk if you prefer.

To make the toasted pumpkin seeds, mix the coconut oil and pumpkin seeds and toast in a frypan until the seeds are popping.  Just before the end, add the cinnamon and stir to coat the seeds and allow to toast for a further 30 seconds making sure they don’t burn.

Soak the oats overnight in the almond milk with a pinch of salt (and the vanilla if using).  In the morning, grate the apple over the top of the oats and scatter with the toasted pumpkin seeds.  Enjoy.

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