We are inundated with bircher muesli recipes, granted. BUT, not being the biggest fan of nuts, I’m always disappointed when I order it or buy it and all I can taste is nuts.
So I make my own, and, recently I have found it such a convenient, affordable and yummy breakfast to make in bulk for the whole week ahead – result!
Taking inspiration from some of my favourite food bloggers, I have adapted and created a recipe that includes lots of goodness, textures and flavours, and is guaranteed to keep you full until lunchtime – without a hazelnut, pecan, pistachio or any other nut in sight! I also find my version is cost effective too, without needing to spend on costly ingredients (such as cacao nibs)…
My recipe, for me, makes breakfast for a whole week – but ideally you only add the moist ingredients a maximum of 4 days ahead to keep their freshness. If you only want enough for a few days, simply divide the ingredients accordingly. I like to feel satisfied, so my portions are not modest – fyi. 😉
It is recommended to make bircher muesli the night before, and this recipe takes just 10 minutes to throw together…
1) Mix the following dry ingredients in a bowl (or in your stand mixer):
- 250g oats
- 100g pumpkin seeds
- 100g sunflower seeds
- 100g dried coconut flakes
- 200g sultanas or dried cranberries – or a mix of both is yummy!
- 2 heaped tbsp Chia seed
- 2 heaped tbsp Flax seed
These above dry ingredients can be mixed and stored in an air tight container for weeks if you just want muesli without the “bircher”.
2) Finely chop – or use an electric chopper – 3 juicy crisp apples (I like Pink Ladies – not *just* because of their name!). Add these to the dry mixture.
3) In a separate bowl, mash and mix – or whisk – the following moist ingredients:
- 250g strawberries
- 2 bananas
- 3 tbsp maple syrup (or honey)
Add the wet mixture to the dry mix and stir thoroughly. It’s okay to use an electric stand-mixer if you have one. If you have a KitchenAid, I find the Flat Beater attachment works great to mix everything together without breaking the mixture.
4) Divide the mixture equally in to your individual containers and stir in some almond milk – enough to make a slight “gloopy” consistency. (“Gloopy” being a highly technical term!)
5) Place the lids on your containers and leave in the fridge overnight for the almond milk to soak in to your muesli mixture.
6) The next morning, take out one of your containers and add a little bit more almond milk (only if desired – not essential) before eating straight away – or, if you’re like me, packing in to your day bag to eat from the comfort of your work desk.
1) I find that one carton (1 litre) of almond milk is enough for the entire week – for the soaking and topping up for extra ‘gloop’.
2) I like to top my portions with fresh blueberries and/or raspberries!
3) It’s okay if you don’t have 7 individual tubs (I have a Tupperware fettish!). You can store the entire mixture (including the overnight soaking almond milk) in to one large container, and help yourself as so desired!
I hope you like my “Bircher from another Nurturer”. As we know, it’s far better for us to make our meals from scratch – that way we know exactly what’s in them – and it’s often cheaper too!
PS I am not the biggest fan of almond milk – not on it’s own anyway. However, it is a much healthier wet ingredient than others (i.e. certain yoghurts and other milks), and with all the other flavours going on you can’t taste the almond. 🙂