It is snowing outside and it is absolutely bliss to sit and look at. Cold mornings like these are perfect for a hearty bowl of bircher muesli. I have been very keen in the kitchen this week and ended up making a batch of this muesli very at midnight last night. I had all the ingredients and felt like doing something productive so I simply mixed it all together and left it soaking in the fridge overnight. One of the many things I love about this muesli is how easily it stores in the fridge and makes it possible to quickly whip up a nourishing breakfast on busy mornings.
I love fiber in my breakfast and lots of it, since it keeps me full for longer and aids the natural process of detoxification. And I like the chia seeds here because they are very nutrient dense and full beneficial fiber. Every 2 tbsp (28gm) of chia seeds packs 33% of the recommended daily intake (RDI) of fiber (10 gm) as well as 12% of the RDI for calcium. They are also rich in omega 3 fatty acids, which are known to be beneficial for inflammatory disease, heart health, healthy hormone balance as well as the health of our hair, skin & nails to name just a few…! Chia seeds are also a great when added to smoothies, yogurts, stir-fries and baked goods.
The first time I had Bircher Muesli was in Sydney 8 years ago, while I was traveling the world as a poor backpacker. I still remember how amazing it tasted and I dare say this muesli changed my desire for breakfast entirely. I still love making it and feel like there’s something warm and cosy about it, especially with the cinnamon and vanilla, which gives it a warm and nourishing taste.
Bircher Muesli with Chia Seeds
- 1 apple, grated with skin (I prefer a gala apple)
- 4 tbsp sunflower seeds
- 1 1/2 tbsp chia seeds
- 2 tbsp flax seeds
- 5 tbsp almond flakes
- 1 cup (150 gm) rolled oats (for a gluten-free option use quinoa flakes instead)
- 1 1/2 cup (360 ml) almond milk (add a little more if you prefer a thinner consistency)
- 2 tsp vanilla extract/powder
- 1 tsp cinnamon
Makes 4 servings. Combine all ingredients and soak in the fridge for 1 hour or overnight. You can also add the apple just before serving if you prefer it fresh, rather than have it mixed with the rest of the soaked muesli (see picture).