Warm 5-minute bircher muesli w. toasted seeds

Level: Super easy / preptime: Five minutes

Germany: the land of bread and wurst. For breakfast, lunch, and definitely for supper (known as Brotzeit - obviously), breakfast in Germany almost always consists of a freshly baked roll with plenty of butter, a variety of toppings, sweet and savoury, and often a boiled egg.

It's a time-consuming ritual I indulge in as a Sunday treat, over weekend papers with litres of filter coffee to wash down carbs and bad news. During the week though, I find it to be a heavy start into the day, not giving me the basis I need to sustain my always-weaning energy levels. As is, I need a substantial coaxing to get out of bed in the morning, and so a versatile breakfast menu is essential for me to look forward to, while knowing that I won't spend much time preparing it. It needs to be super delicious, otherwise I often don't bother eating until much later in the morning which, in turn, is detrimental energy-wise for morning slugs.   

This recipe I love, because where Bircher muesli needs to be soaked overnight, this is a five-minute job. I always have roasted seeds around (I do big batches in the oven at once) because seeds are so packed with essential fatty acids and roasted they don't taste quite so much like bird food like the raw ones do. Sprinkle over mueslis, yoghurts, salads, soups and mashes with seeds as a nutty addition. 

Ingredients: 

• 1/2 cup fine oats (fibre, manganese, folic acid, iron, zinc, vitamin B1,B2,B3,E,K)
• 1/2 cup greek yoghurt (probiotic, biotin, calcium, vitamin A,B2,B12, essential fatty acids) 
• 1/2 cup blueberries and or raspberries (Superfood! Flavonoids, vitamin A,C,E, manganese; also anti-viral, good for eye health, high cholesterol, cystitis, concentration)
• 2 Tbsp chia seeds (Superfood! Fibre, protein, manganese, omega 3; also good for bowl health, energy sustaining, insomnia and nervousness) 
• 3 Tbsp roasted seeds - sunflower, pumpkin, flax seed and pine nuts (calcium, manganese, iron; also highly energising) 
• 1 apricot, peach or nectarine (beta-carotene, fibre, vitamin A,B2,B3,B5,C, iron, calcium, zinc) 
• mint leaves for garnishing (protein, thiamin, vitamin A,B6,C, zinc, fibre, calcium, iron, magnesium) 
• 1 Tbsp of honey or agave syrup to sweeten (optional) (anti-viral, anti-fungal)

Method:

• Place oats and chia seeds in a small saucepan with a cup of water and a sprinkle of salt, and set onto the stove to boil, stirring occasionally, and careful not to burn the bottom. 
• As the oats are starting to boil, add in the berries and stir. 
• Once the oats have been brought to be boil and are creamy (all water should have been absorbed) scrape into a shallow breakfast bowl (shallow is better as the oats will cool down quicker). 
• Now top with greek yoghurt and layer the sliced apricot, roasted seeds and finally a sprinkle of mint leaves. 
• If you would like to add sweetness, add honey or agave syrup on top; I personally like cinnamon the best for a little bit of extra flavour. 
• To get that bircher effect, mix everything well (though I prefer to explore different flavours and textures bite for bite).