Whenever this editor is staying at a hotel and the breakfast offers up this, it is safe to say that two...maybe even three bowls are scoffed down. Delicious.
Ingredients
- 750 ml almond milk
- 1 tbsp organic green tea leaves with coconut (see tip)
- 90 g rolled oats
- 100 g quinoa flakes
- 2 tbsp black chia seeds
- 2 medium red apples (300 g), grated coarsely
- 2 tbsp pure maple syrup
- 1 medium red apple (150 g), extra, sliced thinly
- 165 g papaya, seeds removed, peeled, cut into 1-cm thick slices, then 3-cm stars
- 80 g natural or activated almonds, chopped coarsely
- 60 g edible flowers (optional)
Instructions
- Heat milk in medium saucepan until almost simmering. Remove from heat. Stir in tea; stand for 5 minutes. Strain mixture over a large heatproof bowl; discard tea leaves.
- Add rolled oats, quinoa flakes, chia seeds and grated apple to bowl; stir to combine. Cover; refrigerate for 3 hours or overnight.
- Before serving, drizzle maple syrup over Bircher muesli; top with sliced apple, papaya, almonds and edible flowers. The Bircher muesli keeps for 2 days, covered, in the fridge.
© Kachen.lu/LetzCook
For more recipes, click here to visit Kachen.
Most read
