Tropical bircher bowls are just what this new month calls for. Zesty, vibrant, fragrant and fruity food is what I’m lusting for after what feels like an eternity of cold weather. The first blossoms are starting to appear on the trees, the birds are singing and I’m planting some edible flowers this weekend, which means spring is coming! I couldn’t be happier.
I haven’t tried bircher muesli before, probably because I didn’t really understand what it was, but now I do I’m kicking myself for not trying it sooner. It’s much quicker than overnight oats (you only need an hour, tops) and you can flavour it with an endless array of lovely things. I added raspberry and pomegranate juice to mine- so good!
I’d love to know if you try this recipe, or if you have any tips for how you prepare your bircher? Please leave a comment below and let me know!
Wishing you lots of sunshine, bird song and cherry blossoms!
Tropical bircher bowls (makes two small bowls or one large)
- 1 cup muesli (I just make mine from toasted oatmeal, shredded coconut, dried fruit and seeds)
- 1/2 cup raspberry/pomegranate juice
- 1 cup plant based mylk
- Passionfruit, lychee, kiwi, pomegranate, strawberries and lime for toppings
Stir your muesli into the raspberry/pomegranate juice and mylk. When throughly combined, pop in the fridge for up to an hour. Top with passionfruit juice and seeds, pomegranate, kiwi balls (I used a melon baller), sliced strawberries and lychee. Squeeze a little lime over the whole thing and garnish with lime slices, lime zest and edible flowers.