First posted: May 25, 2016

Berry and Buckwheat Bircher Muesli


I know I always say this, but this is such a goodie. Firstly, you throw the ingredients into a jar and pop it in the fridge and forget about it until tomorrow morning, so there’s all kinds of no-mess no-fuss going on. Then, you add happy-making toppings like thick creamy yoghurt or coconut cream (my preference), a scattering of pretty pretty berries and a few extra seeds and nuts for crunch and, oh wow, it’s endlessly delicious. We make little jars of it and it’s the perfect on-the-go breakfast or snack.

Please make it soon! I promise it will make your mornings that much sunnier.

And you can read a little more about the gluten-free marvel that is Buckwheat in my blog post over here.



Cooks in:        Serves:4

Add the following to a large glass jar or mixing bowl
  • 1 heaped cup buckwheat, rinsed
  • 2 pears (or apples or even carrots or beetroot) grated or finely chopped
  • 1 cup roughly chopped almonds or pecan nuts (or a mix of both)
  • ½ cup cranberries (without added sugar)
  • 2 Tbsp chia seeds
  • 2 Tbsp hemp seeds, or 1 Tbsp hemp seed powder
  • 2 Tbsp baobab powder
  • 3 Tbsp mixed seeds e.g. sunflower, flax and pumpkin
  • ½ cup cooled rooibos tea (mixed with 1 tsp honey if you like) or nut milk
  • ½ cup fresh orange or clementine juice
  • 1/2 tsp ground cinnamon
  • ½ tsp vanilla extract
Toppings, To Serve
  • Greek Yoghurt or coconut cream
  • Extra nuts and seeds
  • Honey or maple syrup (just a small drizzle)
  • Fresh or frozen berries

What to do

1. Mix everything together and store in the fridge overnight. Divide into portions the following morning, add toppings and enjoy.

You can also add in 1/2 cup oats to bulk up the muesli if you like. If you are gluten-intolerant just make sure you buy certified gluten free oats.
One batch lasts in the fridge for up to 1 week.
Photo Credit @CurtisGallon

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