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When it's not quite porridge season, bircher is your guy
Known as overnight porridge to anyone that pines for that full feeling only oats seem to provide, bircher muesli is very easy to veganise or turn gluten free.

Named after Swiss physician Dr. Maximillian Benner-Bircher, an early advocate of the raw food movement, this deluxe muesli may sound like a bit of a faff to prepare the night before, but once it’s sat in the fridge the only thing you’ll have to contend with the next morning is locating the coffee.

Use gluten free oats if necessary, but with the added quinoa this is already low in gluten and a great source of complete protein. Keep the yoghurt separate from the rest of the mix and it will last in the fridge for another three to four days.

Cups are used for ease- it is morning after all! So simply choose a medium-sized mug and measure out everything with less mess than scales and jugs.

Posted by Ava S. Published See Ava S.'s 8 projects »

  • Step 1

    If you have time the night before, the bircher will benefit from a good few hours of steeping. If not, allow time to leave for at least five hours before eating.

    Start by combining the oats, quinoa, cranberries and coconut in a container or bowl that can fit in the fridge. Pour in the almond milk and mix thoroughly, then place in the fridge.

  • How to cook oatmeal. Quinoa Coconut Bircher With Winter Berries And Raspberry Yoghurt - Step 2
    Step 2

    When you're ready to serve, blend the yoghurt with raspberries in a food processor or hand mixer. Spoon the bircher into bowls with berries and raspberry yoghurt to top off.

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