Coconut bircher with orange and rhubarb syrup

Name: Coconut bircher with orange and rhubarb syrup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 4 Granny Smith apples; 1 1/2 cups (135g) rolled oats; 400ml coconut milk; 1/2 tsp ground cinnamon; 1 tsp vanilla bean paste; 1/3 cup (80ml) maple syrup; 2 cups (560g) thick Greek-style yoghurt; 2 rhubarb stalks, thinly sliced; Juice of 1 orange; Toasted pumpkin seeds (pepitas), to serve; toasted pistachios, to serve

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Autumn bircher with orange and rhubarb syrup

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by Phoebe Wood

Apr 01, 2017

Make the most of apple season with this healthy breakfast bircher recipe.

4 Granny Smith apples
1 1/2 cups (135g) rolled oats
400ml coconut milk
1/2 tsp ground cinnamon
1 tsp vanilla bean paste
1/3 cup (80ml) maple syrup
2 cups (560g) thick Greek-style yoghurt
2 rhubarb stalks, thinly sliced
Juice of 1 orange
Toasted pumpkin seeds (pepitas), to serve
toasted pistachios, to serve

Method

1.

Coarsely grate 3 apples into a large bowl. Combine with oats, coconut milk, cinnamon, vanilla, 2 tbs maple and 1 cup (250ml) water. Chill overnight to soften.
2.

The next day, fold yoghurt through oat mixture. (At this point, Bircher can be kept chilled in an airtight container for up to 5 days.)
3.

Place rhubarb, orange juice, remaining 2 tbs maple and 2 tbs water in a pan. Simmer and cook, crushing with a spoon, for 4-5 minutes or until soft. Strain through a sieve and cool, discarding solids.
4.

Cut remaining apple into matchsticks. Top Bircher with orange and rhubarb syrup, apple, pepitas and pistachios.