Coconut bircher muesli

This was my first attempt at making bircher muesli, and it was so delicious, creamy, zesty and more-ish I have no idea why I haven't tried making it before! I always thought it was tricky or very time consuming as the oats require soaking....but it was easy and pretty quick to make and no cooking required. I made a big batch in the evening and divided it into several lidded glass jars as easy breakfasts-to-go or even as a snack. It lasts about 4 days in the fridge. Looking forward to trying out some other interesting flavour combos!

  • 140gr or about 1.5 cups gluten free and organic oats

  • 1 organic gala apple, de-seeded and grated or finely chopped

  • Juice of 2 apples or 1/2 cup organic apple juice

  • zest of 1 unwaxed lime

  • 1.5 tbs coconut yoghurt

  • 1/2 cup of rice milk/almond milk or filtered water

  • 1 handful blueberries

  • 1 handful flaked almonds 

  • a large pinch cinnamon

  • 1 handful flaked coconut 

  • Garnish: 1 tbs flaked almonds, 2 tbs pomegranate seeds, 1 tbs flaked coconut

  • Pinch of Himilayan pink salt

Ingredients (serves 2)

Method

Combine all the ingredients in a large bowl (except the garnish ingredients). Mix thoroughly to make sure the oats are nice and wet. Place in glas jars or a large tupperware box/bowl with a lid. Leave in the fridge overnight. 

Remove in the morning and mix well. If it's too dry, add a dash more rice or almond milk. Sprinkle with coconut, pomegranate and flaked almonds. Serve and enjoy the zesty kick!

Happy SOAKING xxxxx

Natural yoghurt or soya yoghurt can be used instead. You can also use any milk or choice or that you have to hand. Other berries such as raspberries, blackberries or dried cranberries would also be lovely.

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