I tend to get on food bandwagons, and when I'm on one, I stay on it. This usually results in me eating the same thing over and over until I simply can't eat it anymore. Alas, I think this has happened with my almond butter banana smoothie, my normal go-to breakfast.
Thankfully this week, a newcomer has entered the scene: bircher muesli. Bircher muesli is a distinctly Aussie thing, and involves soaking oats overnight, traditionally in fruit juice (apple or pear), then topping the oats with various things just before eating.
My recipe replaces the sugary juice with coconut water for a low fructose version. The addition of the coconut flakes, chia seeds, almond butter and cinnamon make this the perfect way to start your morning.
Coconut and chia bircher muesli
1 cup of rolled oats (not quick oats)
Around 1/2 to 3/4 cup of coconut water. I use Pure Harvest Raw Coconut Water
2 tablespoons of coconut flakes or desiccated coconut
2 tablespoons of Chia seeds. I used Health Warrior Chia Seeds.
2 tablespoons of pure almond butter
Cinnamon for sprinkling
In a container, combine the oats, coconut flakes and chia seeds. Pour the coconut water over the mixture. Put a lid on the mixture and refrigerate overnight.
In the morning, scoop around half the mixture into a bowl, top with almond butter and cinnamon. Yum!
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