For the last 8 years I’ve shared recipes on this site and in my books, in the hopes that it might inspire people to take charge of their own health by cooking healthy simple homemade food from scratch and to make it part of your everyday. Today is no different. Using coconut yoghurt I made myself with the help of Mad Millie’s coconut yoghurt kit, I created the perfect make-ahead breakfast packed with the goodness of hazelnuts, coconut, chia and fresh orange juice. It’s the kind of thing I’d suggest you make on a Sunday night, possibly doubling this recipe if you want it to last a few days, then every morning all that’s required to get breakfast ready on-the-fly is scooping out some of the soaked bircher and folding through grated apple. It really couldn’t be any easier.
Mad Millie have just launched a great campaign called Healthy Homemade where you can sign up to receive 21 recipes created by food bloggers like yours truly (one recipe everyday) using various Mad Millie kits to inspire you to make homemade food everyday. Have you tried any Mad Millie kits? I’m really looking forward to making my own tofu as soon as I can get my hands on some GMO-free soybeans and their vegan cheese kit sounds intriguing…
This grain-free bircher muesli is the perfect make-ahead meal. With the goodness of homemade coconut yoghurt, protein-rich chia, toasted hazelnuts and orange, it’s packed full of flavour and super quick and easy to make.
Serves 4
1 cup (250ml) Mad Millie coconut yoghurt
1 cup (250ml) orange juice (ideally freshly squeezed)
1 cup (90g) shredded coconut
1/2 cup (75g) almonds, lightly toasted* and roughly chopped
1/2 cup (75g) hazelnuts, lightly toasted* and roughly chopped
2 tablespoons chia seeds
1 teaspoon vanilla bean paste or extract
The finely grated zest of 1/2 orange
2 apples, finely grated
Orange segments, extra coconut yoghurt, sliced apple and toasted nuts, to serve
Combine coconut yoghurt and orange juice in a bowl, add shredded coconut, almonds and hazelnuts (reserve a few for the top, if desired), chia seeds, vanilla and orange zest and mix well. Cover and place in the fridge for at least 4 hours, or preferably overnight. To serve, stir through grated apple, spoon into bowls and top with orange segments, extra coconut yoghurt, sliced apple and reserved toasted nuts, if using.
The bircher without apple added will store in the fridge up to 4 days.
*To toast nuts, spread onto a tray and cook in a preheated oven at 180C for 8-10 minutes, or until lightly browned.
This post is sponsored by Mad Millie. As always, all views are my own. Thank you for supporting the companies who allow me to continue to bring you free content.
10 Responses
What a great recipe. Nuts, orange, yoghurt and apple are a great combination, I wonder how does it taste if I add a bit of banana. I’ll definitely try this out.
Banana would be awesome with this 🙂 Enjoy x
This looks really good, I love the addition of vanilla bean paste!
Thank you!
Would substituting Greek yoghurt in place of the coconut yoghurt be a bad idea? If not, would you recommend full fat? Non fat? I’m eager to try this, but not a huge fan of coconut yoghurt. Thank you!
Plain yoghurt (or Greek style) would work perfectly! I like coconut yoghurt but I wouldn’t say I’m the biggest fan either and I often make Bircher muesli with regular plain yoghurt like it’s traditionally made xx
I am very keen to make this recipe and I am still thinking that soon go to the kitchen and start making this method.
Very simple words have been used to explain this method and I understand everything well. Thanku so very much sharing this great recipe. I am very keen to make this recipe.
What tool did you use to shred the apples. I would like to get it for shredding vegetables for soup.
So sorry for the slow reply Thendral! I just use my knife to finely slice, then shred the apple like this. Maybe a mandoline might be what you’re after for vegetables?