The beetroot season is in full swing and with our summer continuing I still prefer my oats to be cold. This is a lovely rich bircher in both taste and colour. The recipe makes enough for around 3 portions. Do play around with the additions of nuts and extras, but the beetroot, coconut water and maple syrup with the oats are the core essentials of this dish.
Beetroot & Coconut Bircher
- 2ooml coconut water
- 100g raw beetroot (about one medium beetroot)
- 100g oats
- 2 tablespoons maple syrup
- 2 tablespoons shredded coconut
- 50g Hazelnuts – slightly bashed
- 50g sultanas
- 2 tablespoons cacao nibs
Blend the beetroot and coconut water in a blender and put the mixture into a bowl. Add the oats and maple syrup and mix in. Add the other ingredients and leave in the fridge overnight.
Having tried the Honestly Healthy avocado bircher a few weeks ago I’ve been trying other combinations. Avocado and lime is a natural pairing and having the sharpness of lime with the avocado and coconut gives a great sharp sparkle to breakfast. The mix of chia seeds, quinoa flakes and oats provides a slightly less carb heavy bircher mix.
This is a touch of Mexican summer nights on a breakfast plate.
Avo lime bircher (serves one)
- 1 tbs chia seeds
- 1 tbs quinoa flakes
- 2 tbs oats
- 200ml coconut milk
- 1 baby avocado (or half a large one)
- Juice of 1/2 lime
- Zest of 1 lime
Mix everything together and leave to soak overnight. Sprinkle some desiccated coconut or coconut flakes on top before eating and a few extra slithers of lime zest.
I came across this recipe from Honestly Healthy and had never thought about adding avocado to oats. I made this last night and really enjoyed it this morning. The avocado adds a lovely smooth texture to the oats. The original recipe uses pomegranate seeds at the end before serving – I didn’t have any so substituted some dried cranberries and goji seeds instead. Definitely a great way to have avocado for breakfast.
See the original recipe here
Avocado Bircher (serves two generous portions)
- 150g oats
- 1 avocado
- juice of half a lemon
- 350ml almond milk (or other milk)
- 1 apple grated
- 1 teaspoon cinnamon
- 1 tablespoon sesame seeds
- Any seeds or fruit – pomegranate, dried cranberries, goji berries – something with a slightly sharp taste is a nice complement to the dish
- Chop the avocado into smallish chunks – squeeze the lemon juice over the top.
- Put the oats in a bowl and add the milk, cinnamon, sesame seeds, apple and avocado.
- Mix and leave to soak overnight.
- Top with your choice of seeds and fruit.
If you can reset your spectrum of acceptable breakfast colours – this is truly green and delicious. I couldn’t resist sneaking a few mouthfuls as I put it in the fridge to soak overnight. I’ve tried spirulina in smoothies before and I find the taste can be quite overwhelming, so I was very moderate in my use of it here. It adds a lovely hint of flavour but still allows the ginger and pear to get a look in too and of course it creates that wonderful breakfast colour. No cooking required – just another soaked oat bircher delight.
Pear Ginger & Spirulina Oat bowl
- 30g porridge oats
- 20g oat bran (you could use all porridge oats but I find mixing the oats gives a slightly less heavy bowl)
- 1 pear – grated
- 1cm piece of fresh ginger – grated
- 25g Sultanas
- 1/4 teaspoon of spirulina powder
- 10g pumpkin seeds
- 200ml almond milk
Mix everything together and put in the fridge overnight. It’s lovely served on its own or with a blob of yoghurt – or crème fraiche.
I had a quick early banana before a run this morning and then settled in to eat this whilst watching the London Marathon.
I love Jaffa cakes, the mixture of chocolate and orange is one of the best flavour combinations. I’ve recently run a few trail events where Jaffa cakes have been available at the drinks stations alongside the gels and I have been nicely fuelled by Jaffa power. I’ve been trying to recreate that Jaffa taste in a slightly healthier way.
I first discovered the joys of orange puree during a patisserie course last year and it’s fabulous for adding a really strong orange hit. There is a bit of preparation the night before due to having to boil the oranges and make the puree, but it’s really easy and worth it. The puree also freezes really well. I freeze it in ice cube trays or small ramekins so it’s portioned ready to use. So instead of boiling one orange at a time I boil 2 or 3 and freeze the leftover.
To make the orange puree
Put 1 or more whole oranges in a big pan of water, bring to the boil and then simmer for around an hour – they should feel very soft when ready but still intact. Drain them, cut them in half and let them cool. When cool blitz them in a processor – skin and all. This is your puree.
Jaffa Bircher (serves one)
- 100g orange puree (this a about half of a large orange when pureed)
- 30g oats
- 2 teaspoons of cacao powder
- 10g dried cranberries
- 100ml Almond milk
Mix all the ingredients together in a bowl, cover and leave to soak overnight. If you want a slightly wetter bircher add an additional tablespoon of almond milk over the mixture before putting in the fridge.
Before eating I like to sprinkle a few more cranberries and cacao nibs on top.
This is another most delicious brekkie that tastes soooo much better than it looks.