Hummingbird bircher muesli

We are on full weaning mode in our house. Flo is still figuring out what she likes and dislikes and in order to not waste a lot of food I am trying to incorporate different flavours and textures to some of her firm favourites.

In Flo’s opinion, there is no better breakfast than oats, and I don’t completely disagree (they come a close second to eggs for me). And rather than having the same old milky porridge with a sprinkle of fruits on top I started making her batches of bircher muesli the day before with a variety of fruits blended in: bananas, coconut milk, and applesauce. It has become a family favourite and a regular midmorning snack for me with all kinds of toppings: yoghurt, berries, toasted seeds, nut butter…the options are endless.

This bircher muesli is inspired by one of my favourite cakes: hummingbird. Because I am a sucker for anything with pineapples. And if you are feeling extra indulgent you can add more pineapple, just keep the sugar tablespoon ratio the same to the 100g for the pineapple.

Hummingbird bircher muesli (serves 3-4)

100g rolled oats

200ml oat milk (any other plant base milk would work too)

1 medium ripe banana

300g pineapple (frozen or fresh)

3 tbsp sugar

Handful of roughly chopped pecans

1. Place bananas and oat milk in a blender and blitz until smooth

2. Place oats in a plastic container with lid, add the banana mixture and stir until liquid has covered oats. Cover and chill in the fridge for at least 4 hours.

3. Place pineapple and sugar in a pan over low heat and cook for 10 minutes (20 minutes if using frozen pineapple), stirring continuously. Leave it to cool for a few minutes and blend. I like to only give a couple of pulses on the blender to leave some chunky pieces for texture. Leave it to cool completely.

3. When ready to serve place pineapple at the bottom, top with the oats and a sprinkle chopped pecans

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