This is my favourite breakfast right now.
In traditional bircher muesli rolled oats are used but I prefer to make it with lightly toasted Purebread Wild Oats Muesli (a blend of organic grains, seeds and honey).It tastes better that way, is chewier and full of goodness.
In this new recipe the chia seeds add a further healthy boost and a little crunch.
I love the way you can leave this bircher muesli in a covered container in the fridge for several days and just dip into it every morning. Such a timesaver!
The recipe can easily be multiplied.
1/2 cup of organic Purebread Wild Oats Muesli.
3/4 cup of light coconut milk/coconut water
2 tablespoon of white chia seeds
Mix together and soak for at least one hour or overnight.
Add some cubed rock melon and blueberries.
Serve with yoghurt alongside if you like
You can easily create your own version, and ring the changes, by substituting fruit juice/light coconut milk /almond milk for the coconut water and add other seasonal fruits.
I like it unsweetened as there is already a little honey in the Purebread Wild Oats Muesli but you can if you like dribble some runny honey/maple syrup on top. Nuts are good too.
Adding grated apple is especially good stirred through the bircher muesli and with a sprinkling of cinnamon and toasted sliced almonds on top. I use coconut water rather than coconut milk for this version as it is lighter and more refreshing.
And if you would like a thicker bircher muesli use a little less liquid.