Bircher muesli is the perfect breakfast for a hot summer's day. This recipe combines strawberries and lemon and is topped with pistachios and coconut, however, you don't need to stick exactly to the recipe - it can easily be adapted to include whatever toppings take your fancy on the day!
The night before, mash the banana in a bowl until smooth. Stir through the almond butter and zest until smooth and a paste has formed. Stir through the flakes, chia and milk and whisk with a fork to remove any lumps.
Cover and pop in the fridge overnight or for 1 hour. At this point, if you’re planning to take it on the go, transfer to a jar with a lid.
In the morning, give the bircher a stir and add a little extra milk if too thick and dollop with the protein coconut yoghurt mix.
Toast the coconut followed by the pistachios in a dry non-stick pan, over a medium heat until golden. Pour the toasted nuts over the bircher.
Pop the strawberries in the pan, fry until slightly charred/golden and pour the strawberries over the bircher.
Screw on the lid and take your muesli on the go or dig straight in!
This recipe was written by Jordan Leitch, a healthy recipe creator from Sheffield. She likes to experiment with seasonal, fresh and unique flavour combinations and her favourite thing to do is recreate old classics! For more recipes, be sure to check out her Instagram and blog where she posts two recipes a week.