Breakfast is my favourite meal of the day. I can’t function properly without it. I have quite an active, demanding job and not eating just makes me grumpy and tired.
Anyone that follows my Instagram knows I’m obsessed with eggs, and a poached egg is my usual food of choice first thing after sticking my contact lenses in.
However, recently I’ve been branching out. When I say ‘branching’ I mean mixing a load of stuff in a bowl overnight. It’s often hard to have a dairy free breakfast. I’m trying really hard at the moment to eat to heal my skin and to try and prevent my skin from flaring up as I’ve recently stopped using steroid cream.
Dairy is the devil to me.
I do love a good porridge though and a few weeks ago my friend bought some Bircher Museli and it looked SOOOO good I nearly strayed off my dairy-free path and then I realised I should just make my own dairy free version!
*HISTORY ALERT* Bircher Muesli was introduced by Swiss Physician Maximilian ircher-Benner (and with a name like that you are DESTINED for great things) in the 1900’s. Originally soaked overnight with lemon and water and then eaten the next day with fresh yoghurt.
There are a bazillion ways to make overnight oats or Bircher Muesli, some with naughty things like cream and sugar added, others that practically come out the bowl wearing a halo because they ooze so much healthy goodness.
There’s loads of recipes but I’ve fine-tuned mine (without added sugar or fruit juice – I add apples and raisins which makes it sweet enough I think) and the only really naughty part is the dairy free Yoghurt, which you could always leave out or substitute.
I wish I could wake up like Maximillian did eating my oats surrounded by a gorgeous view of the Swiss Alps, breathing in fresh air and skipping around the mountains. However I usually have to scoff mine on the way to work or looking out of the window in rainy England.
All the things you’ll need for this: (makes enough for 4-6 depending how hungry you are…)
- 150g oats (I use Nairns Gluten free)
- 1-2 apples cored and grated (I use Sainsburys SO Organic ‘cos they’re lush)
- 420ml Oat milk (you can use Coconut or Almond milk)
- Generous handfuls of raisins, pomegranate, and blueberries
- 4 tbls Alpro Coconut Yoghurt (dairy free- you could use any)
- 1 banana (half mashed and half sliced for the toppings)
- To top mine off I use Milled Linseed with sunflower and Pumpkin (Aldi)
It’s the easiest thing to make and you can add anything you want- swap fruit for nuts (as long as you’re not allergic to them!) you could add different flavours such as Nutmeg, or even add different seeds, or dried fruit. The possibilities are endless.
A yummy healthy breakfast that you can take with you on the go!
First up you’ll need to prepare your oats the night before. You could probably do it a few hours before you eat them but I think the longer the better to really soak everything up.
Mix the oats and milk into a bowl and pour the oat milk over the top. I’ve done this with coconut milk before which is yum but as I’m using coconut yoghurt this would be coconut overload and this isn’t breakfast at Club Tropicana!
I always add in all my fruit at this point. The raisins make it sweet and I think taste so much better once they’ve been soaking overnight.
Give it all a right good old stir, cover and leave over night.
The next morning- remove the oats from the fridge and wash your apples…
Grate your apples (remove core but I leave the skin on because it tastes good and looks pretty- obviously give them a good old scrub first).
Add your sliced banana and yogurt (leaving a few slices spare to decorate the top) mix it all together with a spoonful of Linseed and then serve!
Voilà- you’re done! Best breakfast ever- super quick too!
I fucking love breakfast! I bought these super cute jars from Sainsburys, think they’re less than £2 each. Happy munching…