Nectarine and Cardamom Bircher Muesli

February 18, 2015


Road trip!

Ben and I are off to the country today for work, leaving super early. With a bit of a drive ahead of us, I felt it prudent to pack a week’s worth of snacks. We have muesli bars (I will share the recipe soon), mum’s plum cake (I will share the recipe super soon!), celery and carrot sticks, cashews and dried bananas. Water, too. I plan on moving our soundtrack between 80’s classics and 90’s Mariah Carey.

But first, breakfast. Bircher muesli is my favourite on the go breakfast – just grab and go, baby. I prepped this meal yesterday morning before leaving for work, as I like to be organised before my road trips and knew I wouldn’t be home until late (and at that point, all I’d want to do would be to boil some pasta and plonk on the couch to finish Happy Valley – side note, WHOA, that show…). I had some beautiful nectarines to use, so decided to roll with a stone fruit theme, adding my usual oats, chia seeds, milk and yoghurt. Ground cardamom felt appropriate, so I folded some into the mix and went with a little maple syrup for sweetener, as it’s Ben’s favourite. I also prepped some toasted seeds, ready in a container for crunchy morning decoration.

All that was left to do was grab our food and play Dexys Midnight Runners while we drive. Happy Wednesday, folks.



Nectarine and Cardamom Bircher Muesli

Serves 2

1 cup Rolled Oats
1 tablespoon Chia Seeds
1 juicy Nectarine, cut into small pieces (choose your chunk size based on preference, but know smaller chunks will distribute the nectarine flavour more keenly. My chunks were small).
1/4 teaspoon ground Cardamom
3/4 cup Milk
1/3 cup (a heaping 1/3 cup) Greek Yoghurt
1 teaspoon pure Maple Syrup

To serve: toasted seeds and an additional, diced nectarine.

1. Combine the oats, chia seeds, diced nectarine, cardamom, milk and yoghurt in a bowl. Stir well to combine. Taste and add maple if desired.
2. Cover the bowl and leaving to soak overnight in the fridge. In the morning, serve with toasted seeds and diced nectarine.

What did you have for breakfast today?

Heidi xo






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  • Hannah February 18, 2015 at 2:48 pm

    I would give so much for this to be my breakfast or lunch tomorrow. If you have leftovers… girl couldn’t bring any food with her for this trip! 😉 xx

    • Heidi February 19, 2015 at 1:05 pm

      😉 x

  • Emma @ Emma's Garden Grows February 19, 2015 at 9:39 am

    I love bircher! If I’m not having avo and tomato on toast at work then my next quick, go-to breaky would be bircher.

    Ive got heaps of plums on my tree so I might do a plum cardamon bircher this week 🙂

    • Heidi February 19, 2015 at 1:05 pm

      Plum cardamom would be lovely! I have a bunhc of plums from my dad’s tree – homegrown is the best, they taste amazing x

  • Flirty Foodie February 21, 2015 at 10:59 pm

    Hi Heidi, thanks the lovely post. One question, since you are a dietitian. How hard/easy are soaked uncooked oats to digest? I like the idea of soaking, but old habits die hard. Part of me still thinks I should cook it (but for less time) the next morning. Thea

    • Heidi February 22, 2015 at 7:53 am

      Hi Thea, I am personally absolutely fine with uncooked oats (even unsoaked oats!). I do not have trouble digesting them, though can appreciate that some people may. Just see how you feel. The soaking will help with your digestion of the starches (like cooking them), so it should be absolutely fine. But again we’re all different and some things work better for others. See what works best for you, what helps you feel best x

  • laurasmess February 25, 2015 at 4:16 pm

    Oh how I adore cardamom. Both the warm, inviting scent and the delicious flavour that a few pods add to milk, porridge or custard. These oats sound divine… You are the porridge goddess xxx