Bircher muesli, named after the Swiss physician Maximillian Bircher – Benner who advocated raw food vegetarianism way back in the 1900’s , is the original overnight oats. Packed with natural goodness, Bircher muesli is the ultimate prep ahead healthy breakfast with endless possible variations. In this vegan version we’ve included raspberries, almonds and a pinch of cinnamon to add extra colour, flavour and texture to the more staple Bircher ingredients of oats, grated apple, and sultanas. In place of the traditional dairy we’ve used oat milk and plain soya yogurt but these could easily be substituted for your own favourite plant based products. You can add a touch of maple syrup if you like but there’s enough natural sweetness in there to satisfy the average sweet tooth – we use a crisp, sweet apple like a Braeburn to add sweetness and avoid the sharpness which other varieties can introduce.
This is a great recipe for kids to make as they can have lots of fun adding their own favourite fruits and flavours and because it’s prepped the night before it means there’s a wholefood plant based breakfast good to go in the morning when little people might be tired and you might not have as much time to think about cooking!
Personally, we love eating these on a Sunday morning with a pot of coffee on the go….
Serves two hungry people
1/2 cup organic oats
1/2 cup oat milk
1/2 cup plain soya yogurt
1/2 grated apple (skin on)
2 handfuls fresh raspberries
Juice of 1 lemon
1 tbsp sultanas
1 tbsp toasted flaked almonds
- Divide the fresh raspberries between two small jars or glass dishes (Kilner style jars are best here)
- In a large mixing bowl stir together all the other ingredients until well combined
- Divide the Bircher mix between the two jars, cover and refrigerate overnight
- Eat straight from the jar when you’re ready, topped with some additional raspberries and toasted almonds (optional)