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Vegan Bircher Muesli w/ Pistachios & Ruby Grapefruit

May 3, 2011

Vegan Bircher Muesli w/ Pistachios & Ruby Grapefruit

Oats are an all time favourite way to start the day and bircher muesli is a classic breakfast recipe. Variations abound for this simply healthy breakfast but the essence of soft delicate oats and fresh fruits are what make it so special. For this vegan bircher muesli recipe I added quiona flakes, coconut, sultanas and a seed mix for added vitamins and yum!!

With a little effortless prep the night before you can wake up to a beautiful light breakfast full of the goodness of oats and the yumminess of fresh fruits and nuts. I have shared a banana almond cream before, the one we enjoyed with the light coconut crepes and it works here beautifully adding texture and natural sweetness to the vegan bircher muesli.

I love the decadence of pistachio nuts and their soft green colour that looks so pretty with the pink of the ruby grapefruit. Experiment with your favourite fresh fruits and nuts as this simple and healthy breakfast recipe is just the thing whatever the season and if you enjoy dairy try mixing through a little natural set yoghurt before serving.

Vegan Bircher Muesli w/ Pistachios & Ruby Grapefruit

Vegan Bircher Muesli w/ Pistachios & Ruby Grapefruit

Preparation time: 15mins (+ overnight soaking time) // Serves 2-4

Bircher Museli

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  • 1½ cups traditional rolled oats
  • ¼ cup quiona flakes
  • ¼ cup desiccated coconut
  • ¼ cup sultanas (raisins)
  • 2 tbs seed mix
  • 2 cups apple juice (preferably use fresh organic juice or juice with no added sugar)

Banana Almond Cream

  • ¼ cup raw almonds
  • 1 banana
  • 2 dates

to serve

  • 2 tbs pistachio nuts, dry roasted in a hot pan and roughly chopped
  • 1 ruby grapefruit, skinned & sliced into segments

To prepare the bircher museli combine all the ingredients in a bowl, cover and refrigerate overnight.

Also soak the almonds overnight in the refrigerator in enough water to cover.

To make the banana almond cream combine the drained soaked almonds with the fresh banana and chopped seeded dates in a food processor. Process on high until the ingredients form a smooth(ish) cream.

To serve divide the museli among bowls, top with a good dollop of banana almond cream, slivers of fresh grapefruit and a sprinkle of chopped pistachio nuts.

A super delish and healthy vegan breakfast recipe the whole family will enjoy!!

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  • Jennifer (Delicieux) May 3, 2011 at 10:19 am

    What a deliciously healthy way to start the day! I love that you served this with ruby grapefruit, such a beautiful colour with the muesli.

  • Jennifer May 3, 2011 at 11:26 am

    Looks gorgeous! The colours are so lovely!

  • Tine May 3, 2011 at 4:16 pm

    Oh, this looks delish! My kind of breakfast :)!

  • Jessica May 3, 2011 at 6:59 pm

    Oh to wake up to this…

  • Megan May 7, 2011 at 10:01 am

    Ah, I haven’t had muesli in such a long time!
    But the kind I made was never as fancy as this- but this the perfect recipe to make for breakfast for my mom and I tomorrow!

  • Ragnhild May 9, 2011 at 8:02 am

    Oh, that looks so good! I always need new idees for breakfast, and Im so going to try that one!

  • Joanna goes vegan May 10, 2011 at 12:30 am

    I like this combination of bitterness and sweetness though I have never tried that combo before. I am more than willing to taste that :-)

  • Jamie May 10, 2011 at 10:18 am

    Mmmmm, yum! All i ever eat for breakfast is muesli and it is a meal that is never the same, twice in a row. Even though, I make a batch for around 10 days. Each bowl will have enough variation to keep it so. This recipe looks delish and it’s not one that would instantly come to my mind. One day, I will give it a turn around the kitchen. I find it hard to find pistachio without salt? The grapefruit would provide a bright note to this meal! Once more ……. mmmmmmmm!