4-year-old A hates oats. And coconut. She can spot them a mile away. Recently, I plucked an extra slice of kiwi from atop my coconut flavoured yogurt and put in on her cereal to even up the kiwi score. “Urgh, this ki-la-wi (no idea where that pronunciation came from) tastes like coconut!”. Breakfast ruined from a tiny trace.
Maybe I went too hard on my oaty coconutty concoctions when we were first introducing her to food? It was kind of inevitable with her dairy allergy and my coeliac as I sought ways to make sure I didn’t get Weetabix in my hair every morning *shudder*.
So anyway, this dish is all for me, and it had all of my favourite things merged together in a lightly spiced, creamy, sweet, veritable pudding of a breakfast. Best of all I can eat it the moment I get out of bed, just as I prefer.
Pear, Vanilla & Cardamom Bircher Muesli
- 50g gluten free oats
- 50g vanilla coconut yogurt (or plain coconut yogurt & a little vanilla paste)
- 100ml almond milk
- 1 grated pear
- A pinch of ground cardamom
- A squeeze of lime juice
Simply soak all of the ingredients together the night before. Stir through a little more milk or yogurt before eating if you prefer, then top with dried pear. White chocolate shavings are optional but entirely delicious! My favourite dairy free white chocolate is the innocuous-looking little own-brand bars from Tesco in their Free From aisle.
If you can’t do oats, why not have a look at my other make-ahead breakfast ideas.