INGREDIENTS

  • ⅓ CUP (55G) SUNFLOWER SEEDS
  • ⅓ CUP (55G) PEPITAS (PUMPKIN SEEDS)
  • ⅓ CUP (60G) LINSEEDS (FLAXSEEDS)
  • ½ CUP (60G) ROLLED SPELT OATS
  • 1½ CUPS (375ML) MILK OR NUT MILK
  • ½ TEASPOON GROUND CINNAMON
  • 1 TABLESPOON HONEY
  • 1 FIRM PEAR, GRATED
  • RASPBERRIES, TO SERVE

MAPLE VANILLA YOGHURT

  • 1 CUP (280G) PLAIN GREEK-STYLE (THICK) YOGHURT
  • 2 TABLESPOONS MAPLE SYRUP
  • 1 TEASPOON VANILLA BEAN PASTE

 

METHOD

  1. Place the sunflower seeds, pepitas, linseeds and oats in a large bowl. Add the milk, cinnamon and honey and mix to combine. Refrigerate for 4 hours or overnight. 
  2. To make the maple vanilla yoghurt, place the yoghurt, maple syrup and vanilla in a bowl and mix to combine. Add the pear to the bircher and stir to combine. 
  3. Spoon the bircher into serving bowls or jars and top with the yoghurt and raspberries to serve. Serves 4.

*posting with permission from the wonderful team at Donna Hay
To find more amazing recipes, see the Donna Hay Website