Description
A wholesome and delicious Apple & Cinnamon Buckwheat Bircher Muesli that’s quick to prepare and perfect for a nutritious breakfast. This recipe features soaked buckwheat blended with fresh apple, cinnamon, and maple syrup, topped with crunchy toasted almonds or buckwheat and creamy coconut yoghurt for added texture and flavor.
Ingredients
Base Ingredients
- 100 g buckwheat (soaked for 1 hour or until tender, 3 1/2 oz)
- 1 large apple (chopped)
- 1/2 cup apple juice (or enough to blend to a smooth consistency)
- 1/2 tsp ground cinnamon
- 1–2 tbsp maple syrup (to taste)
Garnishes
- 1 large apple (chopped into matchsticks)
- Coconut yoghurt
- Toasted almonds (or toasted buckwheat for nut-free option)
- Maple syrup (for drizzling)
Instructions
- Soak Buckwheat: Place the buckwheat in a bowl and cover it with water. Cover the bowl and let it sit for at least 1 hour or until the grains become tender enough to squish between your fingers.
- Drain Water: Drain the soaked buckwheat using a fine mesh sieve and rinse thoroughly. Place the sieve over a bowl to allow any excess water to drain while you move on to the next steps.
- Add Ingredients to Blender: Combine the chopped apple, apple juice, ground cinnamon, and 1 tablespoon of maple syrup in a blender.
- Blend Together: Add the drained buckwheat to the blender and blend until the mixture is smooth, adding more apple juice as needed to achieve a creamy consistency.
- Adjust Sweetness: Taste the blended mixture and add more maple syrup if desired, blending again briefly to incorporate.
- Serve Muesli: Divide the bircher muesli between 2 bowls (it may stretch to 3 servings depending on appetite). Top each serving with chopped apple matchsticks, a dollop of coconut yoghurt, toasted almonds or toasted buckwheat, and a drizzle of maple syrup for extra flavor and texture.
Notes
- Soaking buckwheat softens it and makes it easier to digest, plus it brings out a nutty flavor.
- Use fresh apple juice or unsweetened store-bought for a natural sweetness.
- Maple syrup can be adjusted or substituted with honey if preferred.
- For a nut-free option, use toasted buckwheat seeds instead of almonds.
- Prepare the soaked buckwheat in advance to save time in the morning.
- This recipe can be stored in the refrigerator for up to 2 days.