A Super-charged ‘Bircher’ Breakfast Recipe

2016-01-13 08.26.24I don’t plan to post recipes all the time, as there are plenty of sites doing this. But I do have one of my own that I particularly enjoy, which I’d like to share. For anyone looking for a really filling, satisfying, no-added-sugar breakfast, I’d recommend this. It’s basically an over-excited Bircher Muesli. It takes about 10 minutes to put together (I do it in the evening to give the oats a chance to soften) and it’s good for 4 breakfast servings – 1 person for 4 days or 2 people for 2 days.  I don’t count calories as a rule, but I’ve included a rough guide to the calories here as some people like the measure. You may want to do your own calculation.

Ingredients (4 servings):

  • 100g plain porridge oats (376 cal)
  • 260g Fage Total Greek Yoghurt, full fat (260 cal)
  • 60g mixed nuts or brazil nuts/almonds/walnuts (approx 372 cal)
  • 20 raspberries (20 cal)
  • 20 white grapes, sliced into 2/3 pieces or 1 green apple, grated (60 calories)
  • 20g milled organic flaxseed, for flavour and all sorts of goodness (113 calories)
  • Almond Milk (or whole milk) to moisten (100 calories – total guestimate, I’m afraid)

1301 calories total divided by 4 servings: Approximately 325 calories per serving

Mix all the ingredients in a large bowl, adding enough milk to create a soft consistency (I use home-made almond milk, but whole milk or shop bought almond milk would work just as well). You can use any fruit you like, but I prefer raspberries, which break up through the mix and give it a bit of a raspberry ripple effect. Apples make it more tart and I like this, but grapes are a bit more convenient, and add little pops of natural sweetness, so that’s why they get my vote.  I’ve used blueberries and blackberries too.

You can vary to your taste of course. Add more fruit without overburdening the calorie content, or reduce the nut or yoghurt content to slim down. It’s up to you. Then seal the bowl and store in the fridge overnight, giving time for the oats and nuts to soften and the flavours to blend.

When serving, the mixture will have become more ‘sticky’, so add a little more milk or almond milk to loosen, then garnish with a couple of raspberries, just because it looks nice – and we eat with our eyes.

Bircher purists would probably baulk at the thought of grapes – grapes! – in their muesli, but this is my recipe, so there. They would also want to drizzle honey or agave syrup over everything, which is currently against my dietary religion. The grapes add the minuscule amount of sweetening this recipe needs anyway.

I find this breakfast will see me at least until lunchtime and often well beyond into the afternoon if I happen to be too busy to stop for lunch, or out-and-about and unable to find something healthy. The Fage Greek yoghurt is full-fat but natural/unflavoured. It’s thick and creamy, packed with good bacteria and NO sugar, which is simultaneously satisfying for those of us who like our food to be unctuous, and exciting for the sugar avoiders like me.

If you try it, I’d love to know what you think.

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Author: Jools

Abundant, Bold, Confident, Determined, Empathetic, Forthright, Grumpy, Healthier, Individual, Just me, Kind, Loving, Mellifluous, Natural, Optimistic, imPatient, Quirky, Real-world, Single-minded, unTreatable, Unwound, Verbal, Wilful, eXtraordinary, Young and old, Zero-tolerance.

12 thoughts on “A Super-charged ‘Bircher’ Breakfast Recipe”

  1. I have never been one to eat breakfast. I like breakfast foods, but prefer to eat them later in the day. Totally wrong I know. I shall be trying this recipe for sure, as it sounds great!

    1. I’m a firm believer in breakfast. I could do without lunch and/or dinner much more easily than I could do without breakfast. If you try it, I hope you find it as enjoyable as I do. 🙂

  2. Hi Jools, it is very much like the “stop the clock” breakfast from the Dr. Perricone’s eating plan. He devised the eating plan for people with skin conditions ( he is a dermatology expert) I believe, and story goes that he found it helped with weight loss and slowing the ageing process. You have added grapes where he had blueberries and he sweetened with Agave nectar,but it is very much what I start every day with. The energy boost is great. And you can whiz it up for a smoothie. I love the blog anyway and if you put the odd recipe on I for one will try it. 😇

    1. I’m not familiar with ‘stop the clock’ but I’ll check it out – and I love the idea that I might inadvertently have been slowing my ageing process! I’ve also tried my recipe with blueberries and it’s lovely. I suppose one might want sweetener of some kind, but having ditched so much sugar of late, I’ve already become used to unsweetened tastes and I enjoy it without any honey or syrup. The fruit adds enough sweetness all by itself. I love the idea of whizzing it up for a smoothie too!

      1. I don’t use the *D* word but eight years ago I read a piece in the Red magazine about this Dr. And thought id give it a go. I believe he has become very commercial now but I was glad I found the breakfast.

  3. Looks good. I’ve bookmarked this page in case I give it a try. I always have berries and yogurt. Adding the oatmeal would change things up a bit. (I assume that’s what ‘porridge oats’ are?)

    Thank you for the Twitter retweet, by the way. 🙂

    1. Yes… porridge oats/oatmeal! And the milled flaxseed too, good for Omega3 and more, and the nuts. But you do need to leave the oatmeal to soften in the mixture of yoghurt and the milk overnight, or else they will be gritty and unpalatable.

      Re Twitter – you’re welcome – an interesting piece.

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