So you may have noticed that I, like the rest of Pinterest, have become mildy obsessed with Bircher Muesli, summer’s take on porridge. After much testing and searching, I’ve come up with a favourite recipe, packed with goodness and quick and easy to assemble in the morning.
The Guardian has a pretty good introduction to bircher muesli, and if you need convincing head to Industry; theirs is delish. What I love about it is that it’s filling and creamy, and you can really mix it up with the toppings. This recipe is based on one from Anna Jones, author of A Modern Way to Eat, but the toppings are very much inspired by Industry’s. I love the warmth of the cinnamon, the juicy sweetness of the pomegranate and strawberry, the bite of the nuts, and the fresh kick from the mint. Every bite is slightly different, which is more than I ever thought to expect from humble porridge.
I usually mix up the dry bits of topping the night before too, and have the pomegranate ready in a sealed container, just to make it all as quick and easy as possible in the morning. Sometimes we drizzle a little bit of maple syrup on top too.
I’d love to hear if you try it!
- 1 cup of porridge oats
- 1 cup of milk
- 2 tablespoons of chia seeds
- 1 tablespoon pumpkin seeds
- 1 tablespoon maple syrup
- 1 squeeze of lemon juice
- 1 tablespoon pomegranate seeds
- 2 tablespoons of natural yoghurt
- 2 strawberries
- 1 pinch cinnamon
- 1 handful of mixed nuts (I use walnut and hazelnut)
- Small bunch of fresh mint leaves
- Before you go to bed, put the oats, seeds and milk into a bowl.Add the maple syrup and lemon juice and mix well. Cover and leave in the fridge overnight.
- In the morning, divide the muesli into two bowls.
- Top each bowl with cinnamon, a tablespoon of yoghurt, pomegranate seeds, a chopped strawberry, nuts and mint.