Thinking about this week’s recipe I wanted to make a summer breakfast, and no, not another smoothie (I’m guilty of always making far too many at this time of year!). I’ll be honest and say I’m still loving a hearty bowl of porridge in the morning, but when the sun’s shining it’s really nice to switch it up. The cold alternative to porridge is, of course, Bircher so naturally I decided to create a dairy free version. Bircher Muesli is originally a swiss breakfast with lots of yoghurt and apple. The yoghurt creates an instant creaminess which I recreated with coconut milk and a cheeky dollop of peanut butter (or almond butter) on top. The mulberries are the superfood in this dish, but they’re easily substituted by cheaper ingredients like sultanas, raisins or delicious chopped dates.
This bircher is very much like overnight oats, it gets better with time and is incredibly easy to transport. Make up a jar ready to grab for your early morning commute!
This post was in collaboration with Bioglan Superfoods as part of their #SuperpoweredYou campaign to superpower the lives of those who are of Healthy Body, Healthy Mind like me. For more recipes and tips on superfoods check out the superfoods hub, Instagram or Twitter.
The Ingredients
3/4 cup oats
*1 1/2 cups coconut milk (I use Rude Health’s)
1 apple
1/8 tsp of cinnamon
1 teaspoon raw honey
2 tablespoons white mulberries
1 tablespoon Bioglan Chia and Flax
Method
Grate the apple and add all the ingredients to a mixing bowl, mix really well so it’s all combined.
Pour into a jar or bowl and keep in the refrigerator until you’re ready to eat!
Add a dollop peanut butter on top, some pumpkin seeds or any other toppings you fancy!
