3 SIMPLE BREAKFAST BIRCHERS

A speedy breakfast that uses soaked oats which are lower in phytates and easier on digestion. Oats are also excellent blood sugar balancers, helping to improve mood and energy levels.

BASE INGREDIENTS:

1/2 cup gluten free oats

1/4 cup chia seeds

optional: 1 tbsp each of flax + pumpkin or sesame + sunflower (see Seed Cycling)

1 cup nut milk (coconut or almond are my faves!)

1 tsp maple syrup

TOPPINGS:

OPTION 1: LEMON AND BLUEBERRY

• juice and zest from 1/2 medium lemon (mix me with the base ingredients)

toppings:

• crushed pistachios

• Large handful fresh or frozen blueberries

OPTION 2: CHOCOLATE AND RASPBERRY

• 1 heaped tsp raw cacao (mix me with the base ingredients)

toppings:

• 1/2 cup fresh or frozen raspberries

• 1 heaped tbsp almond butter

OPTION 3: PEANUT BUTTER AND JELLY

• 1/2 cup frozen or fresh raspberries

• 1 tbsp chia seeds

• splash of water

heat the raspberries, chia seeds and water in a pan for 3 minutes until a runny jam has formed (this will thicken once cooled).

toppings:

• 1 heaped tbsp smooth peanut butter

HOW TO MAKE:

1. Mix all of the base ingredients in a transportable glass container or bowl.

2. For option 1 & 2 add the ‘mix me’ ingredients to the base also.

3. Cover and leave to soak for a minimum of 30 minutes (or overnight if you have time) in the fridge.

4. If the mixture is too dry when you remove it from the fridge add more nut milk until it reaches a slightly runny consistency.

5. Add your toppings then take this with you on-the-go for a super speedy, delicious and healthy breakfast!

Notes:

• The bircher base mix lasts up to 2 days if kept in tightly sealed container in a cold fridge.

• When adding the cacao to the ‘Chocolate and Raspberry’ mix don’t be afraid to whisk vigorously, as it’s quite hard to combine if not.