Quinoa Bircher Breakfast Bowl with Caramelised Bananas & Coconut Yoghurt


Preparation info

  • Difficulty


  • Serves:


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This bowl of tasty goodness will power you through the day. The amount of milk you need for soaking will vary according to the thickness of your milk. Use as much as you need to achieve quite a wet mixture.

PREPARATION: 10 minutes, plus overnight soaking
COOKING: 3 minutes


  • 80 g ( oz) rolled (porridge) oats
  • 100 g ( oz/½ cup) quinoa flakes
  • 40 g ( oz) mixed seeds like chia, flax, sunflower and pumpkin
  • 900 ml (30½ fl oz) almond milk, plus more if needed
  • 3 tablespoons agave nectar or maple syrup
  • 2 apples, cored and grated
  • ½ banana for each serving
  • 1 teaspoon each per serve coconut oil, for frying
  • dried fruit such as goji berries, cherries or cranberries, or chopped apricots, dates or figs
  • dairy-free yoghurt (preferably coconut), to serve

Optional Extras

  • toasted coconut or almond flakes, pecans or Brazil nuts, fresh berries


Combine the oats, quinoa flakes, seeds, milk, agave or maple syrup and apple, and stir to combine. Put in an airtight container, transfer to the fridge and leave to plump up for several hours, ideally overnight.

When almost ready to serve, cut the bananas into thick slices. Heat the coconut oil in a frying pan and add the banana. Cook over a medium–high heat for 90 seconds each to caramelise.

Serve the oats and quinoa mixture topped with the caramelised bananas, a sprinkling of dried fruit, a splodge of yoghurt and any optional extras you fancy.