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BreakfastVeganVegetarian

Vegan Bircher Muesli with Chia Seeds

by michelletang118
written by michelletang118

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VEGAN BIRCHER CHIA MUESLI | The original overnights oats recipe packed with fibre 
Hey everyone! Hope you all had an enjoyable and amazing Easter Break. I certainly did, spending my Easter weekend immersed in nature at the Bay of Islands, New Zealand. Unfortunately, I did get my wallet stolen (heartbroken as it was a birthday present I just recently used and hence carried immense sentimental value). What’s more, I almost lost my friends drone by crashing it into a tree (yes, I’m an amateur and took us 45 minutes to find!).
More importantly, I am now back from my one-month hiatus in Australia (Sydney, Melbourne) and road trip in New Zealand whereby we clocked 3,500km+ (Wellington, Christchurch, Wanaka, Queenstown, Te Anau, Auckland, Bay of Islands). From the long scenic drives, dosages of adrenalin (skydiving, jet boating etc.), scenic hikes (Milford, Queenstown hilltop hike, etc.), I was most fortunate enough to be able to try an assortment of alluring dishes made from fresh produce that have inspired me to take action in my own kitchen.
 
My last leg of my trip was spent in Melbourne and for those of you who are unaware, Melbourne is renowned for its cafe scene and what we term, the most “instagrammable” breakfasts. I was catching up with a New York friend at Seven Seeds (recommended by my other friend for their coffee) and sampled their bircher muesli with chia seeds which has now prompted me to create my own version to share with you all.
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Vegan Bircher Chia Muesli

Prep time: 20 minutes | Inactive time: 6-8 hours |  Yields: 2

Ingredients:

  • 1 cup of steel cut oats (not the instant variety)
  • 2 tablespoons of chia seeds (I used white here, but feel free to use black)
  • 1 tablespoon of pumpkin seeds
  • 4 dried apricots, diced
  • 4 dried figs, diced
  • 1 tablespoon of raisins
  • 3 tablespoons (45g) of silvered almonds
  • 1 Granny Smith apple, grated
  • 1/2 tablespoon of maple syrup or honey
  • 1.5 cup of apple juice (I prefer freshly juiced)
  • 1.5 cups of almond milk (or a nut or plant-based milk of your choosing)

Method:

  1. Overnight preparation: prepare the night before as the oats and raisins require soaking overnight (so that they become soft and juicy). In a mixing bowl, simply saturate the oats and chia seeds with the almond milk and apple juice. Stir in the chopped dried fruit, raisins, pumpkin seeds and silvered almonds. Add a natural sweetener of your choice such as honey, maple syrup or agave syrup.  Mix well and refrigerate overnight.  _DSC0622
  2. In the morning: Grate the apple using a box grater or julienne into fine shreds using a sharp knife. Stir the grated apples into the bircher mixture and fold._DSC0626
  3. To serve: Spoon the muesli mixture into a bowl. Feel free to garnish with an assortment of fresh fruits or nuts. I used diced apricot, toasted coconut flakes, julienned apple strips, and silvered almonds. Finish by drizzling some honey or maple syrup (or yoghurt for those who desire to do so).   _DSC0654_DSC0644

 

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BreakfastGluten-free

Homemade Organic Granola with Honey and Sea Salt

by michelletang118
written by michelletang118

Granola with Honey and Seasalt (13 of 29)

For those of you who love granola, it can easily be made within the comfort (and confines) of your own small kitchen (trust me, I know this because I have a small kitchen) in a total of less than 30 minutes. All you need is the base ingredient, rolled oats, plus fruits and nuts of your own choosing. The beauty of making your own granola at home is the control you can exercise over what goes exactly into your pot (not to mention the considerable cost savings). As an additional bonus, it also leaves your house smelling absolutely amazing for hours afterwards (thanks to the cinnamon). The honey delicately sweetens the oats while the sea salt adds an interesting savoury dimension that makes your tastebuds hunger for more. Try this recipe for yourself – it is not overly sweet and is sure to become a real crowd-pleaser.

Granola with Honey and Seasalt (19 of 29)

INGREDIENTS:

(Serves 10. Makes 6 cups.)

  • 4 cups of organic rolled oats
  • 1/3 cup of organic coconut oil
  • 2/3 cup of organic honey
  • 1 teaspoon of organic vanilla essence
  • 1 tablespoon of ground cinnamon
  • 1/2 teaspoon of sea salt
  • 1 cup of chopped nuts and dried fruits (I used a breakfast mix – pumpkin seeds, sunflower seeds, dried cranberries and blueberries, raisins, flax seeds – plus a handful of almonds I crushed myself).

Granola with Honey and Seasalt (2 of 29)

METHOD:

1) Preheat oven to 150 degrees celsius. Line two roasting trays (or if you have large over, one roasting tray) with parchment paper. If using raw almonds, crush the almonds in a mortar and pestle.

Granola with Honey and Seasalt (29 of 29)

2) Mix all the dry ingredients together – oats, cinnamon, salt, chopped nuts and fruits – in a large bowl.

Granola with Honey and Seasalt (28 of 29)

3) Mix all the wet ingredients together – coconut oil, honey, vanilla essence – in a smaller bowl.

Granola with Honey and Seasalt (27 of 29)

4) Combine to two together by pouring the wet ingredients into the large bowl with the dry ingredients. Stir together with a spatula (or your hands) until the oats are all evenly coated.

Granola with Honey and Seasalt (25 of 29)

5) Spread the mixture onto the two roasting trays in an even layer. Bake for 10 minutes. Then remove from oven and stir. Bake for an additional 10 minutes.

Granola with Honey and Seasalt (22 of 29)

6) Remove from oven and allow it to cool completely. Store it in an airtight container for storage.

Granola with Honey and Seasalt (6 of 29)

To serve as a healthy breakfast treat, top the granola with some greek yoghurt, fruit (I used nectarines), and drizzle with honey. Can also simply be served with milk. Enjoy 🙂

Granola with Honey and Seasalt (served with nectarines and yoghurt) (1 of 10)


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