Lemon and Blueberry Bircher Muesli Pots
Recipe type: Vegan, Breakfast, Brunch, Healthy
Serves: 4
These lemon and blueberry bircher muesli pots are the perfect breakfast to make for the week, as you can just grab a pot and run out the door knowing you have a delicious and nutritious breakfast to keep happy and going through the day!
For the Bircher Muesli
  • 150g rolled oats
  • 350ml milk of choice (I use half almond & half coconut)
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla powder or extract
  • 1 lemon, juiced and zested
  • ¼ teaspoon cinnamon
  • Handful blueberries
  • 2 tablespoons psyllium husk (optional)*
  • Shredded coconut
  • Crushed pistachios
  • Cashew yoghurt
  • Edible flowers
  1. In a large bowl combine your all of your bircher muesli ingredients - except blueberries - and mix together. Cover and set aside for 10-15 minutes so some of the liquid can be absorbed.
  2. Gently fold in your blueberries and spoon your mixture equally into 4 jars, seal, and place in the fridge to set and soak overnight.
  3. In the morning, grab a jar, top with your favourite toppings, and eat away! You don’t even need to remove from the jar, but if you want you can definitely tip the contents into a bowl!
*If you’re adding the psyllium husk make sure to add in some more liquid, as it’s quite absorbent. It’ll also make the bircher muesli thicker and more gel-like, so while it does add some amazing fibre it does also change the consistency.

GLUTEN FREE: make sure to buy certified gluten free rolled oats to guarantee it's really gluten free!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/lemon-blueberry-bircher-muesli-pots