Bircher Muesli with Orchard Fruit

Bircher muesli with prunes, apricots, cherries and hazelnuts. Sweetened with apple juice. Vegan and gluten free breakfast.

Apparently it’s going to be a great summer for cherries this year in France. I heard it on the news the other day, something to do with, well, honestly I don’t really remember, I only retained ‘abundance of cherries and early harvesting.’ Well who’s got two thumbs and loooves cherries? This gal.

Come warm spring and summer months, the less time spent over the stove the better. Welcome, bircher muesli, also known as overnight oats, but let’s give the Swiss Doc some credit here. What I love about this recipe, if I can even call it that, is that it is totally adaptable to anything you have in your fridge. Have oranges? Use their juice! Have leftover cooked quinoa? Throw that in! Coconut Water? Why not! Buckwheat or millet flakes? That works too! The ingredients below have been my favorite combo so far, the sweet apple juice with the tart cherries is a lovely mix. I like to reserve a little extra juice or liquid to stir in in the morning, I find it makes the muesli extra creamy.So, who’s got two thumbs and loves bircher muesli? Yup, now it’s your turn.

Bircher muesli with prunes, apricots, cherries and hazelnuts. Sweetened with apple juice. Vegan and gluten free breakfast.


ORCHARD BIRCHER MUESLI

The original breakfast on the go. Perfect for warm sunny mornings and all of the season’s beautiful fruit. Make it your own, change up the flavors, use the recipe as inspiration! Half or double quantities as needed. A 1:1 oats to liquid ratio is good for soaking, and if you want it a bit runnier add some extra liquid in the morning. Soaked oat mixture can be kept in the fridge for two days, but might need a little extra juice/milk.

Serves 2 or more. Vegan & Gluten Free.

Ingredients

1 + 1/2 cup whole rolled oats
1/4 cup chopped hazelnuts
Handful each dried apricots and prunes, chopped
1/2 teaspoon cinnamon
3/4 cup organic, unfiltered apple juice
3/4 cup  + 1/2 cup unsweetened almond milk, preferably homemade
1/2 cup cherries, pitted
1 teaspoon local honey or pure maple syrup

Instructions

Place the oats, hazelnuts, dried fruit and cinnamon in a large bowl, mix to combine then pour in the apple juice and  3/4 cup of almond milk. The oat mixture should be well covered in liquid. Give everything a good stir and place in the fridge overnight

In the morning, pit the cherries and give them a rough chop, drizzle over honey or maple syrup and using the back of a fork mash them up a bit. This step is totally optional but I like it because the cherries release their juices and makes for a nice little compote on top of the muesli.

Remove the muesli from the fridge, divide into two bowls and pour 1/4 cup of almond milk in each, stir to combine (this helps to make the muesli extra creamy)

Spoon cherry compote on top of the muesli and perhaps a couple chopped hazelnuts. That. Is. It. Dig in!


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5 Comments

  • Reply
    Janel Gradowski
    June 6, 2014 at 2:03 pm

    I live in Michigan in the US. The Queen Anne cherry trees in my yard are loaded with fruit. Just bought some nets to keep the birds away when they ripen. Will definitely try them in your recipe. I’m all about easy breakfasts in the summer!

    • Reply
      Jodi Kay
      June 7, 2014 at 9:45 am

      Hi Janel! I know what you mean, the birds get to all my herbs over here! I hope those cherries ripen soon for you, I’m a bit jealous that you have right in your back yard! Happy summer! J x

  • Reply
    coconutandberries
    June 18, 2014 at 10:03 am

    This looks perfect! I’ve loved “Bircher muesli” since long before the “overnight oats” craze began. Cherries and hazelnuts sounds divine <3.

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