VEGAN BIRCHER CHIA MUESLI | The original overnights oats recipe packed with fibre
Hey everyone! Hope you all had an enjoyable and amazing Easter Break. I certainly did, spending my Easter weekend immersed in nature at the Bay of Islands, New Zealand. Unfortunately, I did get my wallet stolen (heartbroken as it was a birthday present I just recently used and hence carried immense sentimental value). What’s more, I almost lost my friends drone by crashing it into a tree (yes, I’m an amateur and took us 45 minutes to find!).
More importantly, I am now back from my one-month hiatus in Australia (Sydney, Melbourne) and road trip in New Zealand whereby we clocked 3,500km+ (Wellington, Christchurch, Wanaka, Queenstown, Te Anau, Auckland, Bay of Islands). From the long scenic drives, dosages of adrenalin (skydiving, jet boating etc.), scenic hikes (Milford, Queenstown hilltop hike, etc.), I was most fortunate enough to be able to try an assortment of alluring dishes made from fresh produce that have inspired me to take action in my own kitchen.
My last leg of my trip was spent in Melbourne and for those of you who are unaware, Melbourne is renowned for its cafe scene and what we term, the most “instagrammable” breakfasts. I was catching up with a New York friend at Seven Seeds (recommended by my other friend for their coffee) and sampled their bircher muesli with chia seeds which has now prompted me to create my own version to share with you all.
Vegan Bircher Chia Muesli
Prep time: 20 minutes | Inactive time: 6-8 hours | Yields: 2
Ingredients:
- 1 cup of steel cut oats (not the instant variety)
- 2 tablespoons of chia seeds (I used white here, but feel free to use black)
- 1 tablespoon of pumpkin seeds
- 4 dried apricots, diced
- 4 dried figs, diced
- 1 tablespoon of raisins
- 3 tablespoons (45g) of silvered almonds
- 1 Granny Smith apple, grated
- 1/2 tablespoon of maple syrup or honey
- 1.5 cup of apple juice (I prefer freshly juiced)
- 1.5 cups of almond milk (or a nut or plant-based milk of your choosing)
Method:
- Overnight preparation: prepare the night before as the oats and raisins require soaking overnight (so that they become soft and juicy). In a mixing bowl, simply saturate the oats and chia seeds with the almond milk and apple juice. Stir in the chopped dried fruit, raisins, pumpkin seeds and silvered almonds. Add a natural sweetener of your choice such as honey, maple syrup or agave syrup. Mix well and refrigerate overnight.
- In the morning: Grate the apple using a box grater or julienne into fine shreds using a sharp knife. Stir the grated apples into the bircher mixture and fold.
- To serve: Spoon the muesli mixture into a bowl. Feel free to garnish with an assortment of fresh fruits or nuts. I used diced apricot, toasted coconut flakes, julienned apple strips, and silvered almonds. Finish by drizzling some honey or maple syrup (or yoghurt for those who desire to do so).
