Soy & linseed bircher muesli

Photographer: Emma

I don’t know about you but over the summer holidays a mid-morning fry-up becomes a thing of habit rather than a special treat.  The Christmas ham gets thrown on the bbq along with eggs and fresh tomatoes and then I like to improve the entire meal (or ruin as my family may argue) by covering it all in thick, red tomato sauce so it tastes sweet, salty and delicious. This lines the stomach and forms the base for the rest of the day’s activities; lying on the beach, dipping in the ocean, going back to lying on the beach, reading a book, having an ice cream etc.

This muesli should be made up in January, once you are home from holiday and are in need of a new year physical and mental “spruce-up”.  I’ve said before how I feel about muesli; even the word ‘muesli’ makes me feel happy and content.  If loving muesli made you a millionaire, I would be one rich lady.

Bircher muesli is kind of a cross between muesli and cold porridge.  By adding the liquid to the oats the night before and leaving it in the fridge to soak you have this beautiful creamy slurry in the morning.  You can either eat this ‘as is’ or increase your 5+ a day by adding fresh apple and blueberries.


For a big batch of bircher base (makes about 18 serves):
2 1/2 cups wholemeal oats (buy good quality oats – it really makes a difference)
2 1/2 cups rolled oats
2 cups bran
1 cup hazelnuts, halved
1 cup linseeds
1 cup semi dried berries (optional)

The night before (per serve):
½ cup bircher base
½ cup soy milk
½ cup orange or apple juice
¼ apple, grated

Just before eating (per serve):
More soy milk to achieve your desired consistency
¼ cup fresh blueberries


For the bircher base:
Mix all oats, bran, nuts, seeds and berries in a bowl.
Keep in an air-tight container or zip-lock bag.

The night before:
Mix ½ cup bircher base with soy milk, juice and grated apple.
Cover and refrigerate.

Just before eating:
Mix in fresh berries, add more soy milk if needed and eat!