This fabulous Apple & Cinnamon Buckwheat Bircher Muesli is the perfect way to start the day. Break out this muesli on weekends when you're looking for something extra special. Eating gluten-free, vegan, and nut-free never tasted so good!
Lately I've been trying to shake up my breakfast routine. I've been stuck in a rut, albeit a delicious rut, of avocado on toast and chickpea pancakes. I'm not much of a sweet breakfast person, however this fabulous Apple Crumble Buckwheat Bircher Muesli is a wonderful indulgent treat that's sure to break you out of the deepest, darkest, most boring breakfast routine.
I've topped my buckwheat bircher muesli with vanilla bean coconut yoghurt (nudie makes a great one), apple matchsticks, and toasted flaked almonds, but feel free to add the toppings of your choice. Toasted buckwheat is great for a nut-free crunch, and stewed apples are another wonderful addition.
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How to Make Apple & Cinnamon Buckwheat Bircher Muesli
- Soak buckwheat until soft.
- Drain and rinse buckwheat.
- Blend together all ingredients until smooth.
- Adjust sweetness as desired.
- Serve topped with apple, yoghurt, nuts or toasted buckwheat, and syrup.
Full directions for how to make Apple & Cinnamon Buckwheat Bircher Muesli are in the printable recipe card below.
Apple & Cinnamon Buckwheat Bircher Muesli FAQs
Instead of the oats found in most bircher muesli I've used buckwheat. Buckwheat is one of my favorite ingredients, not only because it is delicious, but budget friendly too, and, despite its name, it is completely gluten-free. The buckwheat only needs to be soaked for an hour to become soft enough to blend into this fabulous creamy bircher muesli.
Why is it called Bircher muesli?
The name Bircher comes from the original inventor of muesli: Maximilian Bircher-Benner. He created it as a healthy meal for his patients, and it originally included lots of apples!
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Apple & Cinnamon Buckwheat Bircher Muesli
- 1 large apple chopped into matchsticks
- coconut yoghurt
- toasted almonds or toasted buckwheat for nut-free
- maple syrup
- Place buckwheat in a bowl and cover with water. Cover bowl and let sit at least 1 hour or until you can squish the grains between your fingers.
- Drain water using a fine mesh sieve and rinse buckwheat. Place the sieve over a bowl and leave any excess water to drain while you prepare the remaining ingredients.
- Place the chopped apple, apple juice, cinnamon, and 1 tablespoon of the maple syrup into a blender.
- Add the drained buckwheat and blend until smooth, adding more apple juice as needed to assist with the blending.
- Taste and add more maple syrup as needed.
- Divide the muesli between 2 bowls (it might stretch to 3 depending on how hungry people are), and top with your favorite garnishes.