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. Recipe via wordpress-6440-15949-223058.cloudwaysapps.com

Ginger Spiced Apple Bircher Muesli

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.

Course Breakfast
Categories dairy free, gluten free, vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients

  • 1 apple
  • 80 grams gluten free rolled oats (1 cup)
  • 1 tbsp chia seeds
  • 2 tbsp pumpkin seeds
  • 1/2 tsp ground cinnamon
  • 1/2-t tsp ground ginger (to taste)
  • 200 mL almond milk (or milk of choice)
  • 3 tbsp unsweetened Greek yoghurt
  • 1 tsp vanilla extract
  • 2 tsp maple syrup or other liquid sweetener (optional)

For serving

  • 2 tbsp Greek yoghurt (unsweetened)
  • 1/2 cup blueberries or other berries

Instructions

  1. Grate the apple and pop the grated apple into a large bowl or container.

  2. 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.

  3. Cover over the bowl/pop a lid on the container, and leave the muesli to soak overnight in the fridge.

  4. 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!

Recipe Notes

*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!