Inspired by my recent dabble in detoxes with The Detox Kitchen, I decided to give a bircher, or overnight oats, a Sunday morning test run. Named after Swiss physician Dr. Maximillian Benner-Bircher, an early advocate of the raw food movement, this deluxe muesli may sound like a bit of a faff to prepare the night before, but once it’s sat in the fridge the only thing you’ll have to contend with the next morning is locating the coffee. As I had a gluten-free pal coming for brunch, I used gluten-free oats and quinoa to add extra texture to this bircher, along with zingy lime juice, desiccated coconut and shredded apple. Keep the yoghurt separate from the rest of the mix and it will last in the fridge for another three to four days.
Quinoa and oat bircher with lime, coconut and shredded apple
Makes four portions
– These are listed in cups for ease- just use a regular sized mug and scale up or down accordingly-
1 cup oats (gluten-free or regular as required)
1 cup quinoa
1 tbsp sunflower seeds
1/3 cup desiccated coconut
2 cups almond milk
1 tbsp golden syrup or vegan dulche de leche or agave syrup- i.e. something sweet!
1 apple, peeled and shredded or grated
Juice of 1 lime
Soy yoghurt, blueberries, cinnamon, brown sugar, or anything else you have to hand that fits these flavours.
If you have time the night before, this will taste so much better after a few hours of steeping- if not, leave for at least four to five hours. Start by combining the oats, quinoa, sunflower seeds and coconut in a Tupperware container or bowl that can fit in the fridge. Pour in the almond milk and the apple and mix. Squeeze over the lime juice to stop the apple discolouring, cover, and put straight into the fridge.
When you’re ready to serve, simply top with spoonfuls of yoghurt and the extra fruit and any spices you fancy. Here’s to you Dr. Benner-Bircher!
Words: Ava Szajna-Hopgood