Buckwheat & Apricot Bircher Muesli with Quick Crunch Topping

A little while ago, I ordered some granola from Rock My Bowl, and to say it tasted amazing, would be a serious understatement.  So I decided to get in touch with Rebecca, the Rock My Bowl founder, to see if she would be up for creating a recipe just for the a quiet style blog and I was thrilled when she agreed. And here it is, written by Rebecca, and styled and photographed by yours truly, and I can confirm, just as delicious as the granola, a recipe for Gluten Free Buckwheat & Apricot Bircher Muesli with a Quick Crunch Topping:

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"In my kitchen I try to mostly eat by the seasons. The Rock My Bowl menu has some classic flavours that don’t change but I am always adding in seasonal ingredients to make extra special limited edition bowls.  This recipe uses some gorgeous juicy apricots which are so great right now. I always try to get them from a local shop or farmers market. You can use whatever you have on hand though and pear works really well here too.

I’ve used gluten free oats here to make this bircher celiac/allergy friendly and extra incredible for you with amazing buckwheat groats. Feel free to mix it up with quinoa flakes, millet flakes etc.

Serves 2

Bircher ingredients

50g gluten free oats 50g buckwheat groats 1 Tbsp chia seeds 1 Tbsp pumpkin seeds 200ml almond milk Dash of vanilla Dash of maple syrup/raw honey 2 Tbsp of yoghurt of your choice Squeeze of fresh lemon juice

Apricot compote

250g fresh apricots, stones removed, halved. Juice of half an orange 1tbsp of honey

Quick crunch topping

1 handful each of buckwheat groats, pumpkin seeds and shelled pistachios.  Drizzle of maple syrup (optional)

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Gather together all the bircher muesli ingredients except the yoghurt and lemon juice.  Place the dry ingredients in a medium bowl then pour in the milk, vanilla and maple.  Give everything a good stir, cover, then place in the fridge for a few hours or overnight.

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You can make the compote anytime, as it keeps beautifully in a glass jar in the fridge.  Simply put the prepared apricots in a small saucepan with the orange juice and the honey.  Bring to a medium simmer and cook for 7-10 mins.

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The topping is so easy.  Put the ingredients in to a dry frying pan or saute pan, toast the nuts and seeds for a few minutes, tossing frequently.  Keep an eye on the heat as its easy to burn it.  When the topping is golden brown and fragrant it is done. Pour it in to a small dish.  If you want you can add some maple syrup at this stage.  You can make much more and keep it in a jar for a quick crunch, healthy topping.

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To serve

Take the bircher muesli out of the fridge and mix in the yoghurt and fresh lemon juice.  Divide some of the apricot between two glass jars, then layer with the bircher muesli, repeat this process again, then top with the crunch topping.  Alternatively, if you haven't got any glass jars, just pile in to a couple of bowls and enjoy!

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You can find Rock My Bowl here:

Whilst I'm here, I just thought I would mention that the blog is up for an Amara blogging award, if you fancy voting, you can do so here, but if you don't, I definitely won't hold it against you!

Have a great weekend.

Emma x