Beetroot and Coconut Bircher

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.

beet-and-coconut-bircher

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.

 

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Avo lime bircher

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)

Avo and lime bircher

  • 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.

 

Avocado Bircher

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 bircherAvocado 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

Topping

  • Any seeds or fruit – pomegranate, dried cranberries, goji berries – something with a slightly sharp taste is a nice complement to the dish

Method

  • 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.

 

Pear Ginger & Spirulina Oat bowl

 

Pear ginger and spirilenaIf 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.

Pear ginger spira and yog

I had a quick early banana before a run this morning and then settled in to eat this whilst watching the London Marathon.

Jaffa Bircher

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)

Jaffa bircher

  • 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.