~ Bigger Bircher Breakfast ~GF Bircher Muesli!
What does it take for you to have a good morning? Is it sunshine and a cup of coffee? Is it a good night’s sleep? Is it a yummy breakfast? I think it really is all of these things!
Before Christmas our section from work had an end of year breakfast at Table 1 Espresso at Merewether. They are one of my favourites because the food is always good, the service is great and they have a number of gluten free options on the menu. I’m a sucker for the T1 Superbowl and rarely deviate because it delivers a bit of everything that I love ♥
But at our work breakfast a colleague ordered the Bircher Muesli which was delivered looking absolutely specatular with matchsticks of apple on top. I’m kicking myself that I didn’t get a photo but it’s weird to ask to photo other people’s food I wasn’t fast enough. So I found one on TripAdvisor YAY!
Not only did it look so pretty, it presented a bit of a surprise as it was served warm, not what my colleague was expecting! So it got me obsessing thinking about my own oat habit and while I liked the idea of Bircher Muesli, I am more of a hot breakfast kind of gal. A gluten free Tribute was called for, although it looks NOTHING like the beautiful masterpiece at Table 1. It is, however, easy to throw together the night before and have two breakfasts ready made to take on the run. …..and isn’t that what we all want for the weekdays?
Gluten Free Bircher Muesli (or Overnight Oats) ~yields 2 servings
1 apple cored
¼ cup chopped strawberries
90 grams gluten free rolled oats (I used Bob’s Red Mill)
½ cup apple juice or water
130 grams yogurt plus extra to serve
Dash of cinnamon
25 grams chopped nuts of choice divided
Coarsely grate the apple and mash the strawberries. Mix the grated apple, strawberries, rolled oats, apple juice, yoghurt and cinnamon in a bowl until well combined. Cover and place in the fridge for 1 hour or overnight.
Divide into two bowls, stir through the nuts to each bowl and top with yogurt. If you prefer the muesli warm, heat before topping with yogurt.
PS – is this not the UGLIEST bowl you’ve ever seen? It’s a work bowl and does the job but looks ick!
- 1 apple cored
- ¼ cup chopped strawberries
- 90 grams gluten free rolled oats (I used Bob’s Red Mill)
- ½ cup apple juice or water
- 130 grams yogurt plus extra to serve
- Dash of cinnamon
- 25 grams chopped nuts of choice divided
- Coarsely grate the apple and mash the strawberries. Mix the grated apple, strawberries, rolled oats, apple juice, yoghurt and cinnamon in a bowl until well combined. Cover and place in the fridge for 1 hour or overnight.
- Divide into two bowls, stir through the nuts to each bowl and top with yogurt. If you prefer the muesli warm, heat before topping with yogurt.