• 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com