Here’s a heart healthy way to start the day (or snack your way through the afternoon): Vegan Bircher Muesli courtesy of chef Zaid Khan. The Oak Long Bar + Kitchen Executive Chef (originally from Brisbane, Australia) shares his version of the classic granola-ish dish (originally from Switzerland) so you can give your breakfast a sophisticated international twist. You’ll have to do some advance prep work as it’s got to soak for at least eight hours but this yields plenty so you’ll be sitting pretty for days.
- 2 pounds rolled oats
- 5 ounces chia seeds
- 1 pound peeled and diced apples
- 5 ounces sunflower seeds
- 6 ounces golden raisins
- 150 grams toasted coconut
- 2 quarts oat milk
- 1.5 quarts orange juice
- 7 ounces honey
- 1 ounce medium cubed kiwi fruit
- 1 ounce medium cubed mango
- 1/2 ounce toasted coconut
- 1/2 ounce toasted chopped macadamia nuts
- 1/2 ounce grated bitter chocolate (Khan likes Boston’s own Taza Chocolate)
- Mint leaves
- First, mix all dry ingredients in a large mixing bowl.
- Gradually incorporate wet ingredients, ensuring all ingredients are thoroughly mixed together.
- Place in a sealed container and into the fridge overnight. Must soak for at least 8 hours.
- The following day, prepare garnishes.
- Place 5oz Bircher Muesli in the center of your desired bowl.
- Evenly garnish Bircher Muesli with cubed fruit.
- Sprinkle coconut and macadamia nuts over cubed fruit.
- Use a microplane to grate chocolate evenly and directly over the garnished Bircher Muesli.
- Finally, top with fresh mint.
- Recipe holds for 72 hours in refrigerator.