SUNDAY BRUNCH - AUTUMN BIRCHER
Indulge in the cosy flavours of Autumn with our creamy bircher recipe. This delightful dish combines creamy oats with the warm, aromatic spices of cardamom and cinnamon. Topped with crunchy hazelnuts, vibrant pomegranate seeds, and flaked coconut, it's a perfect balance of comfort and freshness for a crisp autumn morning.
You will need:
Bircher mixture:
2 cups of porridge oats
300ml milk (of choice)
2 tbsp Natural yogurt (or plain yogurt of choice)
1/2 cup chopped hazelnuts
1/4 cup dried cranberries
1 large Granny Smith apple (coarsely grated)
2 tsp honey
Juice of 1/2 lemon
1/2 tsp ground cinnamon
1/3 tsp ground cardamon
10g coconut flakes
Top with:
Natural yogurt (or plain yogurt of choice)
1 Pomegranate (seeds)
Hold some of the hazelnuts and coconut flakes back to garnish when serving
Method:
Ideally, you should make this the night before and allow the mixture to soak over night. But if you only have an hour or so that will work too.
Place all the ingredient in a large bowl and stir well. The mixture should be a soft, loose consistency. Cover and leave in the fridge to soak.
When ready to serve. Give the mixure a stir. If it feels a little thick add some more milk or a little water to loosen it out. It should be soft and creamy. Similar to rice pudding.
Divide the mixture between 4 bowls. Spoon the oats into the centre of each bowl. Place a spoonful of yogurt on top. Then sprinkle with chopped hazelnuts, coconut flakes and pomegranate seeds. Finally drizzle with a little honey.
Happy bircher-ing