Bircher Muesli

This recipe was created for The Hub, my Mum and Dad's new cafe in Portreath, Cornwall. They wanted a delicious breakfast offering that could be made in large batches and minimised early morning prep time. We thought about porridge, we really wanted to do porridge, but we were just a little nervous of serving substandard porridge - you know, too thick, too runny etc - while we get to hang of running a cafe and understanding the demand! So we thought we would go for a bircher and I offered to help create the recipe for them to serve. It needed to be dairy free as the other breakfast option contains dairy) so I got to work and, having never made one of these  before, I am really impressed with the end result. I hope you guys agree, and maybe it can even tempt you to head to The Hub for a bowl with a beach view in the coming weeks!

Ingredients (serves 2)

120g jumbo oats

45g of grated apple

20g of sultanas/raisins

15g of flaked almonds

10g of sunflower seeds

1 tablespoon of date syrup

130ml almond milk

3 tablespoons of soy yoghurt (I use So Soja! as it is additive free).

Juice of 1/2 orange

Juice the orange, then combine all of the ingredients in a mixing bowl. Stir well and then cover with cling film or place in a sealed container to refrigerate overnight. You can eat this sooner (even after an hour, but the consistency will vary). It can be kept for around 2 days if kept covered.

Top with your choice of toppings to serve. I like to stir in thawed frozen berries and a little extra soy yoghurt for a strawberries and cream flavour!

Annie Clarke