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Bircher muesli
There is something so satisfying about going to bed knowing that you have already made your breakfast for the following morning, especially when it is good for you, too. The combination of oats, nuts and seeds in this muesli provides slow-releasing energy that will keep you feeling full all morning. If there are any ingredients you don’t like, swap them for ones that you prefer – such as hazelnuts, walnuts, pumpkin seeds, linseeds or dried apricots. You can soak the muesli in different milks, too – try soya, rice or oat milk instead of almond or cow’s milk.
Serves 2
Vegan
Vegetarian
Dairy-free
Gluten-free
Ingredients
- 100g porridge oats
- 25g raisins
- 25g sunflower seeds
- 15g flaked almonds
- 10g goji berries
- 1 tsp chia seeds
- Pinch of ground cinnamon
- 400ml unsweetened almond milk, or whole or semi-skimmed milk
- Few drops of vanilla extract
To serve (optional):
- Maple syrup (or runny honey, if not vegan)
- Fresh blueberries and raspberries
Cooking instructions
- Tip the oats, raisins, sunflower seeds, almonds, goji berries, chia seeds and cinnamon into a bowl and mix everything together. If you wish, the mix can be transferred to an airtight container at this stage (see Tip) for later.
- When you are ready to serve, divide the muesli among two bowls (remember it will swell when the liquid is added). Mix together the milk and vanilla extract in a jug, then pour half of it over each portion of muesli. Cover the bowls with cling film and leave to soak in the fridge overnight.
- The next day, stir the Bircher muesli, then drizzle each portion with a little syrup (if using) to sweeten and scatter the mixed berries on top to serve.
Chef's tip
This recipe can easily be multiplied, as it keeps well in an airtight container or sealed jar. If you do store it, one dry portion weighs about 60g.
Read more in Gordon's recipe books...
Recipes extracted from Bread Street Kitchen by Gordon Ramsay and the Bread Street Kitchen Team, published by Hodder & Stoughton, £26
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