Bircher Muesli Recipe

Breakfast, Wheat-Free

This breakfast is fantastic for many reasons. With minimal prep the night before, we can ensure that there are no excuses for a quick and hearty breakfast. We’ve got some protein, some good fats and colour – the makings of a solid meal.

Soaking the oats makes them a lot easier to digest and increases the bioavailability of nutrients. Oats are a fantastic source of soluble fibre that feeds our good gut bacteria, allowing them to flourish and perform all their vital jobs. Together with the chia seeds, nuts and fresh fruit, things are sure to get movin’! Oats are also renowned for their calming effect on the nervous system.

Ingredients

Serves 2 generously

For the muesli

• 2/3 cup rolled oats (the nice hardy ones, not instant)
• 1 cup milk (almond, cow’s, goat’s) or water
• 1 teaspoon freshly squeezed lemon juice (optional)
• 2 tablespoons chia seeds

For the toppings

• Fruit (e.g. sliced banana, grated apple or pear, fresh or frozen* mixed berries)
• Nuts (e.g. walnuts, hazelnuts, almonds)
• Seeds (e.g. pumpkin, sunflower, linseeds)
• Natural yoghurt

Instructions

1. Place all the muesli ingredients in a bowl, mix to combine, cover and refrigerate overnight.
2. In the morning, divide the muesli between two bowls and add your toppings.

I do love using organic frozen berries here. They are very handy to have around. I simply defrost them overnight.  You’ll find that by the morning they have gathered a lot of juiciness, which is a yummy addition to the muesli.