Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, One Pot Dish, Vegan, Vegetarian

The Best Burcha (aka Superfood Muesli)

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I’ve been itching to make this for a long time, and finally bit the bullet and found all these nuts and seeds. I gravitate toward overnight oats in the summer and for clinical days because it’s so easy to make when you have an early morning. Loni Jane’s version did not disappoint; her all nuts and seed take on bircher muesli is a refreshing break from oatmeal. I enjoy my grain-free porridge, but this is much chewier, crunchy and all-around nutty. I swapped sultana (dried grapes), mango and cacao nibs for dried cranberries, since that’s what I had. If you treat this like overnight oats or granola, this is definitely up your alley. I hesitate to use “superfoods,” but Burcha (A Nuts & Seed Bircher Muesli) is really just full of whole foods and nuts, healthy fats and lots of fiber. This kept me full all morning at clinical with that satisfied-that-I-didn’t-overeat feeling. Literally count down the hours that I can have this for breakfast again!

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, Vegan, Vegetarian

Must Have Muesli

Swiss Muesli: Three Ways

I found this idea for Apple Swiss Muesli during the hot, muggy month of August after my mom’s suggestion. It’s a breakfast that’s carried through to the cold weather, just swapping kiwi and coconut flakes for Superfood Poached Berries and hearty Pumpkin Spice Granola. (A cranberry orange zest with a dash of nutmeg may be in the future to hail the upcoming holidays.) It’s especially easy to make the night before in a Mason jar to have breakfast covered the next morning or to whisk away with you on your commute. This version of muesli is so easy to make and experiment with toppings to make your perfect breakfast.

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