Back in 2015 I did the usual post-University Europe trip, as most Australians tend to do. When I was in Zurich, I had the best bircher muesli I had ever tasted.
It contained yoghurt, shredded apple, slivered almonds, golden raisins and lots of other goodies. I savoured every bite and then spent the rest of the day wondering why I had to walk around with the button of my jeans undone against my bloated stomach and in crippling pain.
Now that the majority of the ingredients in that bowl of deliciousness are on my naughty list, I have experimented with a few different flavours to try and find a combination that is that same mix of fruity, nutty and creamy.
The ingredient list is simple but delivers all those things, focusing on balance between the three.
My love for oats escalated (which I thought was impossible) when I discovered you could soak them overnight. Overnight oats became my go-to breakfast every day some time ago, but this bircher muesli is a nice change-up when I feel like something a bit more fragrant.
And it’s still easy enough to whip together during the working week, which is a necessity for me.
Delicious orange-infused low FODMAP bircher muesli to brighten up your mornings
- 1/3 cup rolled oats
- 2 tbsp coconut yoghurt
- juice of 1/2 orange
- 1 tbsp hazelnuts
- 1 tbsp walnuts
- 1 tbsp dried cranberries
- t tsp pepitas
- splash low FODMAP milk
Combine the oats, orange juice and coconut yoghurt in a bowl and stir thoroughly. Add the milk to think to desired consistency. Cover and place in the fridge to soak overnight.
In the morning, chop walnuts, hazelnuts, dried cranberries and pepitas. Sprinkle over the oats and serve.