Bircher Muesli is such a great breakfast for spring and summer. It's packed with fibre so it's going to fill you up and keep you going through to lunch.
Best of all you can make a batch on Sunday evening, and it will last you through to Friday morning - so that's all your breakfasts for the week covered.
I made this bircher muesli with buckwheat groats because my body doesn't do well on oats, but you can simply swap the buckwheat for oats if like oats. Buckwheat makes a great gluten free alternative lots of grains. I make pancakes with buckwheat flour, top my smoothie bowls with it or cook it and add it to salads.
I also sometimes use nudie apple juice instead of almond milk, it just depends what I'm feeling like and if I fancy something sweeter. You can really make this recipe your own by using whatever dried fruit and nuts you have, or if you want it to be super quick just use a good pre-mixed trail mix.
Buckwheat Bircher Muesli
Ingredients (5 serves)
150g Buckwheat grouts
100g Desiccated coconut
30g Pepita seeds
4 Madjool dates chopped
150ml Almond milk (or apple juice)
1 Tsp cinnamon
1. In a mixing bowl add the buckwheat, seeds, coconut, dates and cinnamon. Pour in the almond milk and mix until combined.
2. Peel and grate the apple. Add it to the bircher muesli mixture and mix it in. Keep in an air tight container in the fridge and allow to soak overnight.
3. To serve dish the muesli into a bowl, mix some coconut yoghurt through the single serve and top with some fresh fruit (I like berries).