This muesli is so summery and delicious – totally addictive – with the tropical flavours of mango, passion fruit, lime and coconut and studded with blueberries. You may want to make a double batch as it keeps for several days in the fridge.
3 tablespoons chia seeds (1 tablespoon reserved for garnish)
1½ cups rolled oats
⅔ cup flaked toasted almonds (2 tablespoons reserved for garnish)
¼ cup dessicated coconut, lightly toasted
1 teaspoon vanilla bean paste
finely grated zest of ½ lime
⅔ cup natural yoghurt
300ml light coconut milk
¼ cup milk (almond if you prefer) or coconut water
1 tablespoon runny honey (optional)
1 cup fresh blueberries (2 tablespoons reserved for garnish)
1 mango, cut into cheeks, 1 cheek sliced, the other chopped
pulp of 2 passionfruit (1 reserved for garnish)
¼ cup toasted coconut shavings
I've been making variations on bircher muesli since I was about 18 years old, having lived in Switzerland as an exchange student, and learning about it there. In the (many) decades that have passed since, I have made all sorts of variations with different berries or fruit depending on the season – and it has even become a much requested feature of our Christmas breakfast table.
Put chia seeds, oats, almonds, coconut, vanilla bean paste, lime, yoghurt, and coconut milk in a bowl and mix to combine. Leave overnight in the fridge.
Before serving, stir through blueberries, chopped mango and pulp from one passionfruit. If you want a looser consistency, thin with a little more milk or coconut water. If you want it a little sweeter, add the honey – although the mango is so luscious you may find you don’t need it.
Serve topped with sliced mango, the remaining passionfruit pulp, coconut shavings, and reserved chia seeds, almonds and blueberries.
Cook's tip: If making to keep, don’t add the mango before storing, add it just before serving. For all-year-round options swap the tropical fruits for banana and dates, stone fruit, grated apple, mixed berries or even rhubarb.