3 simple breakfast birchers for the office
SUPER QUICK | SUPPORTS DIGESTION | EAT ON-THE-GO | FILLING | HEALTHY
Makes 1 serving | Ready in 30 minutes (or soaked overnight) | Very easy
Gluten-free | Vegan
WHAT YOU’LL NEED:
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
OPTION 1: LEMON AND BLUEBERRY
juice and zest from 1/2 medium lemon (mix me with the base ingredients)
Large handful fresh or frozen blueberries
OPTION 2: CHOCOLATE AND RASPBERRY
1 heaped tsp raw cacao (mix me with the base ingredients)
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).
1 heaped tbsp smooth peanut butter
HOW TO MAKE:
Mix all of the base ingredients in a transportable glass container or bowl.
For option 1 & 2 add the ‘mix me’ ingredients to the base also.
Cover and leave to soak for a minimum of 30 minutes (or overnight if you have time) in the fridge.
If the mixture is too dry when you remove it from the fridge add more nut milk until it reaches a slightly runny consistency.
Add your toppings then take this with you on-the-go for a super speedy, delicious and healthy breakfast!
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.