You guys know how much I love my oats but sometimes I love to play around with different combinations and different ingredients. This bircher muesli is definitely not for the faint hearted but I personally really love its crunchy and chunky texture, However is a power house of nutrients, awesome plant protein and healthy fats. It’s also a great way of getting some amazing omegas 3 fatty acids thanks to the flax and chia seeds. I personally really like using the quinoa puffs instead of flakes as they much less bitter, you can find them in any health food stores or online. What I love the most about the nutrient dense bircher muesli is that it really keeps me full for hours making the perfect breakfast for busy days.
2 tbsp of ground flaxseed
2 tbsp of chia seeds
1 tablespoon of ground sesame seeds (i just use a spice grinder to grind them up)
1/4 cup of buckwheat groats
1/4 cup of quinoa puffs or flakes ( I prefer the puffs)
2 tbsp of hemp hearts
1 tbsp of sunflower seeds
1 tbsp of pumpkin seeds
3 tbsp of coconut chips ( I like the toasted one)
A generous handful of raisins or dried mulberries (I went for mulberries)
1 tsp of cinnamon powder
2 cups of plant milk of your choice ( I use coconut as it’s naturally sweet)
Optional: 1 tbsp of maple syrup – this bircher muesli is not for the faint hearted so a little sweetness might help 🙂
Toppings: anything you want! But I particularly love berries, sliced banana and nut butter!
This recipe couldn’t be simpler: the night before add all the dry ingredients into a large bowl, mix everything together and pour in the maple syrup and milk of your choice. Give it a good mix. Cover the bowl and place it in the fridge overnight. In the morning you should have a gloopy, thick, creamy consistency. If you find it a bit dry you can also add another dash of milk and mix again. Serve it with some fruit, nut butter or whatever you fancy!
It keeps in the fridge for few days.