Autumnal Bircher Muesli

Prep 5 min·Cook 10 min·Total 15 min·2 servings·VEGAN·440 kcal

Ingredients

120 gr (1 ¼ cup) oats
1-2 Tbsp raisins or dried physalis
1 cup plant-based milk (e.g. oat)
5 Tbsp coconut yogurt
2 Tbsp maple syrup
1 apple
1 pear
1 tsp cinnamon
1 tsp ground flax seeds
Plum jam or compote, hazelnuts, fresh figs, physalis and almond butter for the topping

Instructions

1.Mix oat with raisins/physalis, milk and yogurt in a bowl
2.Wash and grate the apple and pear
3.Add them to the oats
4.Stir in maple syrup, cinnamon and flax seeds
5.Let soak for 10 minutes or prepare the muesli in the evening and leave it in the fridge over night
6.Decorate with toppings of your choice, we chose plum jam, fresh figs, physalis, roasted hazelnuts and almond butter

Notes

Tip from my kitchen: this bircher muesli is wonderful to make the night before – left covered in the fridge overnight it turns extra creamy. Without toppings the base keeps for 2–3 days; a squeeze of lemon juice keeps the grated fruit nice and bright. I always add the nuts, figs and almond butter just before serving so they stay fresh and crunchy. For a gluten-free version use certified oats, and if you prefer it less sweet, cut back on the maple syrup, since ripe pears already bring plenty of sweetness.

Nutrition per serving: 440 kcal