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Recipe: Baby bircher pots

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Okay, so I wouldn’t classify the food I normally love to make as strictly, ahem, ‘healthy’… at least not my weekend brunch fare.

But every now and then I like to mix it up and make something that’s not deep-fried, rolled in cinnamon sugar or covered in a buttery sauce.

Something with actual nutritional value that makes your tastebuds want to sing 80s karaoke and do an air-punch. A dish that can make you feel virtuous merely by stuffing it into your face and chewing it. But – and this is a big but – as well as being healthy it must be DELICIOUS.

Bircher muesli is a relatively new concept to me. I’ve always looked down my nose at the muesli, toast and porridge options on the brunch menu at cafes, thinking “why on earth would anyone chose to order that when there’s eggs, Hollandaise sauce, hash-browns and pancakes on offer?”.  It’s the equivalent of dragging yourself to the MacDonald’s drive-through with a hangover and then ordering an apple and a bottle of water.

So I had never tried to make it before because I just assumed it would be boring. Then a friend invited me over for breakfast and bircher was on the menu. I was a little dubious, but it looked really fresh and quite pretty sitting there in its little bowl. So I tasted it. Then I had seconds… and then I took some home for later.

Since my bircher awakening, I’ve had a go at making it a few times and played around with some different ingredients. That’s the beauty of bircher – you can put whatever you want into it. You can use normal milk, condensed milk, coconut milk, almond milk. You can use orange juice, lemon juice, lime juice, guava juice. You can chuck in seeds, nuts, dried fruit or fresh fruit. Anything, really.

It’s quick, easy and totally delicious (did I mention it makes you virtuous?). You can make a batch and eat it for breakfast over a few days, which is really handy during the week. Or you can serve it in cute little shot glasses like these ones as part of a weekend mini brunch menu.

I like the flavours in this one cause you get the freshness from the blueberries, the richness of the coconut milk and vanilla yoghurt (light, of course!), and the crunch of the toasted coconut and pepitas. The chia also gives the whole thing a really lovely creamy texture.

Whatever variation you decide to make, odds are you’ll be making it again. But be warned, you may need to make extra because your guests will want some to take home with them.

Baby bircher pots recipe

Time: 20 mins

Serves: 12 baby bircher pots (plus leftovers breakfast the next day)


To make

200g rolled oats

1 tsp vanilla bean paste

1/4 tsp nutmeg

Juice of half a lemon

Juice of an orange

3 tbsp pepitas (pumpkin seeds)

2 tbsp honey

270ml light coconut milk

1 cup (250ml) light milk

1/2 cup white chia seeds

To serve

1 cup vanilla yoghurt

1/2 cup shredded coconut, toasted

1 cup fresh blueberries


The night before

Mix together your oats, 2 tbsp of pepitas (save 1 tbsp for sprinkling on top tomorrow), chia and nutmeg in a large glass bowl.

Add the coconut milk and the light milk, vanilla, honey and lemon and orange juice, mixing well.

Cover with plastic film and put in the fridge overnight.

The morning of

Check to make sure the mixture has absorbed the liquid but isn’t dry and difficult to move around with a spoon. If it needs it, add a little more light milk to loosen it up and make it nice and moist, but not too wet.

Spoon the bircher into small glass jars or shot glasses, leaving some room at the top for a teaspoon of vanilla yoghurt.

Add the yoghurt, then some toasted coconut and a sprinkling of blueberries and pepitas to serve.


You’ll need 12 shot glasses or small jars. Or if you want to keep it all to yourself, you can just pack it into a container and take it for lunch.

I would eat it within three days of making it.

As first published on Little Food Blog.

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