Cinnamon, cardamom & orange zest bircher muesli by Jess Sepel

April 10, 2017
Cinnamon, cardamom & orange zest bircher muesli

For those who prefer to eat gluten-free, you are welcome to use quinoa flakes, gluten-free oats or a combo of chia seeds and flaxseed instead of the oats. 

Cinnamon, cardamom & orange zest bircher muesli

Serves: 2
Cooking Time: 10 minutes + overnight soaking


  • 100 g organic or gluten-free oats
  • 250 ml milk of choice or filtered water
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon freshly squeezed orange juice
  • 70 g raw almonds, roughly chopped
  • 1 tablespoon shredded coconut
  • 1 small pear, grated
  • 2 tablespoons Greek-style yoghurt
  • 1 teaspoon ground cinnamon, plus extra to serve (optional)
  • ½ teaspoon ground cardamom
  • maple syrup or raw honey, fresh full-fat ricotta,
  • blueberries or dates, to serve



Soak the oats in the water or milk overnight. Make sure they are completely covered.


In a bowl, combine the oats with the orange zest, juice, almonds, coconut, pear, yoghurt, cinnamon and cardamom – the texture should be thick but smooth.


To serve, drizzle with maple syrup or honey and top with ricotta, blueberries or torn fresh dates. Sprinkle with a little extra cinnamon, if desired.

Living the Healthy Life by Jessica Sepel is out Thursday (6th April), published by Bluebird, £16.99. Images by Rob Palmer.

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