3tablespoonsrolled oats(certified GF if necessary)
1tablespoonraw pumpkin seeds
1tablespoonraw sunflower seeds
1tablespoonfinely shredded unsweetened coconut
tiny pinch of sea salt
2tablespoonsplain or vanilla vegan yogurt
½cupunsweetened non-dairy milk
maple syrup or other sweetener, to taste
fresh berries, more shredded coconut etc, for topping.
In a sealable jar or bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut, flax seeds, chia seeds, and salt. Stir them together to combine. Then, add the yogurt, blueberries, and non-dairy milk. Stir the bircher muesli thoroughly to combine.
Top the bircher muesli with a lid and leave it in the refrigerator to thicken overnight.
In the morning, give the blueberry coconut bircher muesli a stir. Add a splash of non-dairy milk if it’s thickened up too much. Stir in a splash of maple syrup if you like a touch of sweetness. Serve the blueberry coconut bircher muesli with fresh berries and more shredded coconut if you like.
I actually prefer frozen blueberries here (always in season) because they seep out their pretty blue juices overnight to colour the muesli.
I’ve made this with all seeds/coconut and zero oats, and it’s just as good. Just make sure that you bump up your chia seed amount to 1 full tablespoon.