This overnight Bircher Muesli takes me back to being a teenager and going to school as my mum made it for us very often. Today, I make it for my family. Every time they eat it I feel pleased that they’ve had a really nutritious breakfast that sets them up for their busy days.
This is a basic recipe, give it a go and the next time you fill up your pot just throw in anything you have and top with seasonal fruit. Anything goes really, and if you don’t have time to soak the muesli over night, then a fifteen minute soak in the morning will do too.
Soaking the oats and seeds increases nutrient availability – and many chefs and nutritionists have different opinions on how long they need to be soaked for. So do what you can.
Ingredients: for 2 bowls
50g jumbo oats
1 medium apple, grated
20g mixed seeds
25g almonds (or other nuts) chopped
100ml almond milk
25g sultanas or raisins
1 orange, juiced
25g buckwheat flakes
The night before, put the oats, buckwheat flakes and seeds into a bowl or container, pour over the milk and orange juice. Mix well, then cover and pop into the fridge overnight.
In the morning, grate the apple, sprinkle over the sultanas and chopped up nuts and top with blueberries.
You should have a kind of porridge like consistency.
(Play around with the ingredients! You can make it really simple and affordable by just adding some oats and milk and use a banana in the morning to top. )