Name: Chia-oat Bircher bowl
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 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; Maple caramel; 150 ml maple syrup; Juice of 1⁄2 orange

Chia-oat Bircher bowl

The ultimate do-ahead weekday breakfast: wholesome, satisfying and portable to boot. Between the oats and seeds soaked in nut milk, the fresh fruit and the maple caramel, your day will be off to a flying start.

Serves 4

Prep

10M

Cook

Total

15M

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.

Ingredients

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

Maple caramel

150 ml maple syrup

Juice of 1⁄2 orange

Method

1.Combine 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).

2.For 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.

3.To serve, divide bircher among bowls, top with yoghurt and fruit, drizzle with maple caramel to taste and scatter with bee pollen and cacao.