Ginger spiced apple bircher muesli is a healthy breakfast that's easy to make ahead. With a base of gluten free oats & chia, you can also make this dairy free.
Grate the apple and pop the grated apple into a large bowl or container.
Add the oats, chia seeds, pumpkin seeds, cinnamon and ginger to the bowl/container as well. Give it a bit of a stir then pour in the almond milk, Greek yoghurt and vanilla. Stir again and taste test; add the maple syrup if you want it sweeter.
Cover over the bowl/pop a lid on the container, and leave the muesli to soak overnight in the fridge.
The next morning, scoop a serve of muesli in to a bowl, top with Greek yoghurt and berries (or any other toppings you like), and enjoy!
*If you’d like to make a dairy free / vegan version of this recipe, swap the Greek yoghurt for a dairy free yoghurt alternative (e.g. coconut yoghurt) or the equivalent amount of coconut cream.
To make the blueberry compote pictured in the images accompanying this recipe, I simply simmered some frozen blueberries on the stove. If you’d like to do the same, try this method:
(1) pop 3 cups of frozen blueberries in a saucepan with a splash of water and 1 tablespoon of vanilla extract;
(2) pop it on the stove over a low heat until the blueberries defrost and start to melt down into a sauce, stirring occasionally;
(3) allow the mixture to bubble away for about 10 minutes so some of the liquid evaporates and the sauce thickens. Once it’s cooled you can store it in a container in the fridge and use as you like – it’s great on top of this spiced apple bircher muesli but also really lovely on top of yoghurt, pancakes or porridge!