Thick, sweet, creamy and satisfying. Bircher muesli is one of those breakfasts I’m actually excited to clamber out of bed for in the morning. I think what it comes down to is knowing I’m going to be treated to something tasty and nutritious without having to spend oodles of time in the kitchen preparing; spoon it in a bowl, sprinkle on a little crunch and off I go. Oh and did I mention, accompanied by cashew buttered toast or some leftover pancakes, a serve of this little bowl of fun also keeps me full until lunchtime – yay for breakfasts that cater to #lowsalparentlife!
Enjoy xx
Low Salicylate Bircher Muesli
Serves 3
Equipment
- Peeler
- Grater
- Measuring cups
- Measuring spoons
- Mixing bowl
- Storage container
Ingredients
2 cups rolled oats
1 1/2 cups milk
1/2 cup yogurt
2 Tbsp maple syrup
2 pears (peeled and grated)
Toppings: favourite tolerated fruit, muesli or granola
Method
1.) Pour oats, milk, yogurt, maple syrup and grated pear into a bowl and stir well. Cover and place in the fridge overnight.
2.) Spoon overnight bircher muesli mixture into breakfast bowls. Sprinkle with muesli/granola and top with fresh fruit. For something truly decadent, feel free to add a dollop of cream and a drizzle of maple syrup.
This bircher muesli will last up to 4 days refrigerated in an airtight container
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