dairy free bircher muesli: transforming boring breakfasts one allergy at a time
Ever wondered what fancy hotels and restaurants do with their leftovers? I’m going to let you in to a wee trade secret: nothing is ever wasted in hotels….even really fancy 5 star ones like I worked in. So it’s always a juggling act to turn leftovers into something AMAZING! All the leftover yoghurt and whipped cream from buffets nearly always gets turned into that creamy Bircher Muesli you find at hotel breakfast buffets. Want to try it but got dairy allergy in the house? No fear….coconut yoghurt is your friend!
This recipe feeds 2 of us for 3 breakfasts (which is about how long it lasts in the fridge anyway)
2 cups wholegrain rolled oats (I used Harraways)
250ml orange juice (the fresh style, not the ones from concentrate)
50g chopped nuts and/or seeds (you can leave these out if needed)
:I use a combination of walnuts, almonds, pumpkin seed and sunflower seeds
200g coconut yoghurt (I use Doctor’s Choice dairy free plain coconut yoghurt)
*I would normally add some chopped dried apricots but some of us are allergic to the preservatives on them, but feel free to add these if your family is fine with them 🙂
For later: 1 grated apple (skin on) and milk of your choice
Prepare the night before you want it:
Place the oats, raisins, nuts, orange juice and yoghurt in a bowl and mix really well. Cover and refrigerate overnight.
When you are ready to eat this dairy free bircher muesli, place a few spoonfuls in a bowl, add the grated apple and milk and mix well. If you like your breakfast sweet, you can add a drizzle of maple syrup. I like to serve mine with chopped banana as well 🙂
* This is the yoghurt I love and use:
*If, like me, you have kids allergic to apple, you can substitute fresh pear 🙂