Summer Coconut Bircher Muesli

I love nothing more than a big bowl of warm comforting porridge to start the day however with the weather being consistently warm, I decided it was time to mix it up a and come up with something a little more refreshing. Enter – My healthy summer coconut bircher muesli which couldn’t be easier!

I love to make a big batch at the start of the week to save time each morning. Once you’ve made this recipe a few times, it becomes quick and easy to whip up making super convenient for you to grab and go each morning.

This recipe is loaded with fibre, protein, healthy fats, antioxidants, vitamins and minerals – the perfect start to anyone’s day. I’ve also purposely added in the hemp seeds as not only are they are packed full of essential fatty acids but they are a great protein source making this a perfect post workout option too.

Serves 2

Ingredients:

  • 60 grams organic oats (I use Flahavans)
  • 1 teaspoon chia seeds
  • 2 tablespoons hemp seeds
  • 2 tablespoon dried fruit, I used goji but it works well with raisins, apricots etc.
  • 2 tablespoons desiccated coconut
  • 1 large apple, finely grated
  • 1 teaspoon cinnamon
  • 200 grams Alpro coconut milk (you could use cows milk, almond milk, water etc)
  • 3 tablespoons Alpro coconut yoghurt (greek yoghurt would work too)
  • 60 grams whole roasted hazelnuts.
  • Stevia/honey or maple syrup to your taste (optional)
  • Fresh raspberries, sprinkle of cinnamon and apple sticks to serve

Method:

  • Wash and grate the apple into a mixing bowl.
  • Place 40 grams of the whole roasted hazelnuts in a mortar and pestle and bash up into chunks. Save the remaining 20 grams to top at the end.
  • Place all the remaining ingredients apart from the raspberries and 10g grams of hazelnuts in a mixing bowl and combine well. Make sure the texture is fairly thick and smooth.
  • Cover and refrigerate for a minimum of 2 hours, overnight would be best.
  • Separate the mixture into two bowl/jars and top with raspberries, more yoghurt, a sprinkle of cinnamon, apple sticks and the remaining whole hazelnuts.
  • This will keep for a few days in the fridge.

Notes:

You could really use any nuts, seeds and berries you have for this recipe. You could even serve it up into jars and have it as breakfast on the go! Nutritious and delicious!

If you don’t like the taste of coconut then opt for another milk alternative or even dairy.

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