• Gluten-free bircher muesli (Chris Middleton)

This bircher muesli (overnight oats) is full of amazing texture. Each seed adds its own unique character. 

Serves
4

Preparation

10min

Skill level

Easy
By
Average: 3.2 (37 votes)
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Soaking the grains makes the nutrients more readily available for your body to absorb. If you don’t need this recipe to be vegan or dairy free, natural yoghurt is a great alternative for the coconut yoghurt and you can use honey in place of the rice malt syrup.

Ingredients

  • 25 g (1 oz/½ cup) coconut flakes 
  • 50 g (13⁄4 oz/¼ cup) raw unhulled buckwheat, rinsed 
  • 20 g (3⁄4 oz/¼ cup) quinoa flakes 
  • 35 g (11⁄4 oz/¼ cup) pepitas (pumpkin seeds) 
  • 35 g (11⁄4 oz/¼ cup) sun flower kernels 
  • 1 tbsp linseeds ( flax seeds) 
  • 1 tbsp roasted black sesame seeds 
  • 1 tbsp goji berries 
  • juice and pulp of 1 orange 
  • 1 nashi or pear (skin on), cut into matchsticks 
  • 125 g (4½ oz/½ cup) coconut yoghurt 

 

To serve 

  • shredded apple or pear, cherries, inca berries, hemp seeds, rice malt syrup (optional), coconut milk (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time: 2 hrs-overnight

Combine the coconut flakes, buckwheat, quinoa flakes, pepitas, sun flower kernels, linseeds, sesame seeds, goji berries and orange juice and pulp in a medium-sized bowl. Add about 125 ml (4 oz/ ½ cup) water, or just enough to ensure the mixture is just covered in liquid. Cover and refrigerate for at least 2 hours, or, ideally, overnight. 

Just before serving, stir in the nashi or pear and the yoghurt. Serve the bircher into bowls and top with fruit and seeds. If you like, drizzle with rice malt syrup and add a splash of coconut milk. 

 

This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.