Spring Bircher with Rhubarb and Almonds

We are mid way through Spring now but it seems the weather never quite got the memo! Fear not, we have been manifesting sunshine and brighter days with this delicious Spring Bircher recipe in the hope that it will summon those warmer sunny vibes we are all craving.
This recipe is like a ray of sunshine in itself. Made with fresh seasonal ingredients it's the perfect brunch to give you an extra spring in your step.
Wishing you sunshine and bright mornings in pyjamas this weekend wherever you may be.

You will need:


2 cups of oats

1/2 cup mixed seeds

1 330ml bottle plain kombucha or fresh apple juice

1/4 cup water

2 tsp honey

3/4 cup almonds roughly chopped


Poached Rhubarb:

1 bunch of rhubarb cut into 5cm long pieces

2 tbsp honey

1/4 cup caster sugar

1 orange

1/2 cup water

20g piece of ginger, thinly sliced

 Brunch Bircher Prep


Place the oats, seeds, kombucha (or apple juice), water and honey in a bowl and stir. Cover and leave in the fridge overnight.

For the poached rhubarb – using a sharp knife or a potatoes peeler cut 3 or 4 slithers of orange rind. Then half the orange and squeeze the juice. Add the rhubarb, orange juice and rind,  ½ a cup of water, honey and ginger slices into a pan. Bring to a simmer and cook for 5 minutes stirring occasionally until the rhubarb is tender. 

Roughly chop the almonds and toast on a dry pan. 

Take the bircher out of the fridge 10 minuted before serving and allow to come to room temperature.

Mix half the almonds into the bircher and keep the rest for sprinkling on top. 

To assemble - Spoon the bircher into a bowl and top with the rhubarb and sprinkle with remaining almonds.


You know you want to!

Jungle Puff Sleeve Crop Set