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.
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.
The next morning, serve topped with the peach, yoghurt and lemon zest.
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.
The next morning, roughly chop the hazelnuts and spoon the bircher into bowls. Top with the hazelnuts, raspberries and yoghurt.
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.
Spoon into two bowls and divide the cherries and lemon zest between them, then scatter over some extra poppy seeds.