BREAKFASTS – Overnight Bircher

By Anna Jones

We've teamed up with Anna Jones to bring you THREE quick and easy breakfast ideas

On sunny mornings I try to eat my breakfast outside. I sit in our garden and eat one of these bowls of bircher. I am not a morning person so making this the night before has become a ritual for me so that my family starts the day well.

These are a few of my favourite flavours. They all work on roughly the same principle but you’ll need varying amounts of liquid depending on the fruit you add. I encourage experimenting with your favourite flavours.
Each recipe serves 2.


  • 60g oats
  • 40g rye flakes
  • 1 apple, grated
  • 1 tablespoon barley malt extract
  • 350ml oat milk
  • Top with: 1 peach, stoned and roughly chopped
  • 4 tablespoons plain yoghurt
  • the zest of 1 unwaxed lemon
    In a large screw-top jar, mix the oats, rye, apple and barley malt. Pour over the oat milk, cover with the lid and shake to combine evenly. Put in the fridge overnight.

  2. The next morning, serve topped with the peach, yoghurt and lemon zest.


  • 100g oats
  • 50g raspberries
  • 50ml orange juice
  • 250ml hazelnut milk
  • Top with: 25g hazelnuts, toasted
  • 50g raspberries
  • 4 tablespoons oat or coconut yoghurt
    Put the oats into a large screw-top jar. Roughly mash the raspberries and place them in the jar too, along with the orange juice and hazelnut milk. Cover with a lid and leave in the fridge overnight.

  2. The next morning, roughly chop the hazelnuts and spoon the bircher into bowls. Top with the hazelnuts, raspberries and yoghurt.


  • 80g oats
  • 20g millet
  • 2 tablespoons poppy seeds
  • 200ml almond milk (I use unsweetened)
  • 1 pear
  • 1 tablespoon maple syrup
  • Top with: 50g pitted cherries (frozen are fine)
  • the zest of 1 unwaxed lemon poppy seeds
    Put the oats, millet and poppy seeds in a large jar and pour over the almond milk. Grate the pear on the thickest setting on your box grater and mix it through the other ingredients, along with the maple syrup. Cover and leave in the fridge overnight.

  2. Spoon into two bowls and divide the cherries and lemon zest between them, then scatter over some extra poppy seeds.

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