Bircher Muesli with Hazelnut Crumble

26 November 2017

After a brief obsession with overnight oats, I've returned to an old faithful - bircher muesli. With fresh berries or banana on top, it's cool and filling. With crunchy hazelnut crumble, it's even better. I make a bircher to go a few times a week, for the days that Tony and I go to yoga before work. It's a little reward for getting up early for class, and gives us some extra time to get a coffee too.

The bircher recipe comes from my friend Vanessa. I've added a few extra things, like chia seeds and bee pollen. You can experiment and add whatever you like! There's a bircher stand at our local farmers markets that uses sunflower seeds in the dry mix, and apple and ginger juice in place of almond milk and apple. The hazelnut and ginger crumble is inspired by the same stand. Their crumble is a bit more cookie-like, and I look forward to having it every Sunday. I've toned mine down for weekday eating :)

Bircher Muesli 

Serves 2

I split the ingredients into two containers as I'm making it, for breakfast on the run. If you'll be having it at home, just make it in the bowls you'll be eating from - it's less washing up!

You'll need:

1 cup of oats
1 green apple, grated
1 cup almond milk (you could use regular milk, apple juice or water)
4 tablespoons of yoghurt


A pinch of cinnamon
2 teaspoons of chia seeds
1 teaspoon of bee pollen
Small handful of sultanas

Here's how:

Place all of your dry ingredients in a bowl (or divide equally between two bowls or containers) and mix to combine. Then add your yoghurt, milk and apple (make sure you add the juice too!) and mix again. Cover and leave in the fridge overnight. Bircher keeps pretty well, so you could always make a double batch for the week.

Hazelnut and Ginger Crumble

This is the best bit. Makes enough for 4 bircher bowls

You'll need:

2 handfuls of hazelnuts
4 heaped tablespoons plain flour (I've used wholewheat before and that works too)
1 tablespoon brown sugar
1/4 teaspoon ground ginger
Tiny pinch of salt
2 1/2 teaspoons of coconut oil

Here's how:

Set the oven to 160°C and roast your nuts while you prepare your crumble. Place them in a small ovenproof dish and roast for about 10-15 minutes, this will make them extra crunchy. You can smell when they're done! If they're blanched hazelnuts, set them aside to cool. If they still have a dark brown skin, gently squeeze the nuts when cool to remove it. I prefer hazelnuts without their skin, as it's less bitter.

To make the crumble, combine the dry ingredients in a small bowl and lightly whisk to combine. Then add your coconut oil, and pinch the ingredients between your fingers gently, until the mixture has an even crumb-like texture.

Place the mixture in a lined baking dish and bake for 15 minutes, stirring gently at the halfway mark. Set aside to cool and crisp up. Later, gently stir in the hazelnuts and transfer to a jar until you're ready to serve.

To serve, top your bircher with fresh berries, a few scoops of hazelnut crumble, a dollop of yoghurt if you're extra hungry, and a dash of maple syrup to taste. When we're taking ours to go, I keep the berries and the crumble separate so nothing goes soggy. Enjoy with a hot cup of something and have a lovely day :)

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