Raspberry, apple and almond Bircher muesli (vegan)
Bircher muesli, named after the Swiss physician Maximillian Bircher – Benner who advocated raw food vegetarianism way back in the 1900’s , is the original overnight oats. Packed with natural goodness, Bircher muesli is the ultimate prep ahead healthy breakfast with endless possible variations. In this vegan version I’ve included raspberries, almonds and a pinch of cinnamon to add extra colour, flavour and texture to the basic Bircher ingredients of oats, grated apple, and sultanas. In place of the traditional dairy I’ve used oat milk and plain soya yogurt but these could easily be substituted for your own favourite plant-based products. You can add a touch of maple syrup if you like but there’s some natural sweetness in there already - I like to use a crisp, sweet apple like a Braeburn to avoid the sharpness other varieties can introduce.
This is a great recipe for kids to make as they can have lots of fun adding their own favourite fruits and flavours and because it’s prepped the night before it means there’s a wholefood plant-based breakfast good to go in the morning when little people might be tired and you might not have as much time to think about cooking!
Personally, I love eating one of these on a Sunday morning with a pot of coffee on the go….
Ingredients:
Serves 4
1 cup organic oats
1 cup oat milk
1 cup plain soya yogurt
1 grated apple (skin on)
200g fresh raspberries
Juice of 1 lemon
1 tbsp sultanas
2 tbsps toasted flaked almonds
1 tsp cinnamon
To make:
Divide the fresh raspberries between four small jars or glass dishes (Kilner style jars work well here)
In a large mixing bowl stir together all the other ingredients until well combined
Divide the Bircher mix between the jars, cover and refrigerate overnight
Eat straight from the jar when you’re ready, topped with some additional raspberries and toasted almonds (optional)
