For the best flavour and texture, we recommend cold-pressed nut milk. And use whatever fruit you have to hand – we've used the last of the season's stone fruit. A handful of chopped roasted nuts scattered on top would add extra crunch.
- 600 ml almond milk or macadamia milk
- 100 gm rolled oats
- 50 gm barley flakes
- 40 gm chia seeds
- 2 tbsp maple syrup
- 1½ tsp vanilla bean paste
- Pinch of ground cinnamon
- Greek-style yoghurt, to serve
- Cherries, sliced apricots and plums, bee pollen and cacao nibs (see note), to serve
- 150 ml maple syrup
- Juice of 1⁄2 orange
- 1Combine nut milk, oats, barley, chia seeds and a pinch of salt in a large bowl, stir in maple syrup, vanilla paste and cinnamon, cover and refrigerate to soak (overnight or up to 3 days).
- 2For maple caramel, boil maple syrup in a saucepan until darkened and thickened (2-3 minutes), then add orange juice (be careful, hot caramel will spit) and a pinch of salt and swirl to combine.
- 3To serve, divide bircher among bowls, top with yoghurt and fruit, drizzle with maple caramel to taste and scatter with bee pollen and cacao.
Bee pollen and cacao nibs are available from health food shops and select supermarkets.
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