Lacto-fermented sunny Bircher muesli

This lacto-fermented sunny Bircher muesli makes a healthy, on-the-go breakfast option. We’ve all heard of packed lunches, so what’s wrong with a packed breakfast? If you struggle to find time for breakfast before you leave for work, as many of us often do, buy up a load of food containers and use them to keep your brekkies fresh for when you get to the office.

Ingredients (makes 5-8 portions)

100g oats

2tbsp mixed dried tropical fruit, you can buy this from the supermarket, it has dried pineapple, mango and banana), roughly chopped.

2tbsp chia seeds

1tbsp flax seeds

Handful of Brazil nuts roughly chopped

350ml Arla milk

250ml good quality apple juice

1 grated apple

1tbsp maple syrup

A dash of all-natural vanilla extract

To serve (per two portions)

4-6tbsp of Bircher muesli

2-3tbsp thick yoghurt (such as Skyr)

A couple more slurps of Arla milk

6tbsp of blueberries

Method

Mix all of the ingredients for the Bircher muesli together in a bowl and mix well. It will be too wet at this stage but the soaking process drinks up all that liquid and flavour. Now make sure its covered with cling film or popped in a sealable container and placed overnight in the fridge. This stores for four to five days.

When you’re ready to eat, split the muesli between two breakfast bowls, top with yoghurt, a slurp of milk and then the fruit and serve straight away.

Recipe courtesy of Arla milk and Gizzi Erskine.

Watch the video tutorial.