A healthy nut and seed bircher recipe with fresh berries for Spring


 

This May we’re launching our #poweredbypotage breakfast deliveries and this Bircher is on the menu. It’s the simplest recipe and most delicious start to a day. I’d encourage you to play around with different nuts and seeds, and change the fruits seasonally. I usually make a big batch of the muesli and store it in a kilner jar, soaking it as and when I need it. You can make it dairy free by using a non-dairy yoghurt, I recently made it with Coconut Collaborative’s Natural Coconut Yoghurt which I loved. The pansies are a luxury, an edible burst of colour that could be swapped for extra fresh fruit.

ingredients

(makes 10 breakfast pots)

 

500g plain oats (or any branded box of muesli)

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

2 tbsp chia seeds

2 tbsp linseeds

2 tbsp dates, roughly chopped

2 tbsp raisins

handful brazil nuts, chopped in half

handful almonds

 

500ml water

500g natural yoghurt

 

1 punnet raspberries

1 punnet blueberries

1 pomegranate

1 punnet pansies

 

method

  1. Place the oats in a large bowl (if you have a box of muesli at home you can use this instead of plain oats).
  1. Add the extra nuts, seeds & dried fruits and mix well. I usually store this muesli mix in a large kilner jar and pour a cupful into a cereal bowl and follow the next steps as and when I need it.
  1. Pour the muesli mix into bowls; make as many as you need and you can adjust the portion size for each person.
  1. Add just enough water to cover the muesli in each bowl (see image of muesli soaking below), mix and leave to soak overnight. If you don’t have time to soak it overnight or prefer your muesli with a slight crunch go straight to step 5.

 

  1. Add a spoonful of yoghurt and a few berries to each bowl.
  1. Finish with pomegranate seeds, an edible pansy flower and sprinkle of chia seeds.