Christmasy Overnight Blood Orange Bircher Muesli {Vegan}
Christmas Breakfast idea – Christmas overnight blood orange muesli.
I loooooooooooooooooooooooooooove Christmas. Peeps, you have noooooooo idea.
To give you a little insight
I have re-wrapped Christmas presents 3 times – they need to be perfect.
Every breakfast involves mixed spice and cinnamon – even if they are not needed, so it all smells like Christmas.
I wear my Christmas socks everyday day – even when I go to sleep.
I HAVE to wear wellies when I go out just so that I CAN wear those Christmas socks all day.
I have subscribed to at least 10 Spotify Christmas Play lists.
The kiddoes and I HAVE to do the robot dance to Christmas music, before opening their homemade advent calendar.
I made said advent calendar in August.
I bought 80 % of my Christmas presents in the January Sales – its an African thing.
Christmas tree ornaments, including a mini Freddy Krueger have decorated my windows since October.
Over the top? Nope. Love Christmas? Yeap. Will I do it all over again next year? Heck yeah.
In amongst all that Christmas crazy, I plan for even crazier busier mornings when breakfast needs to be ready and eaten in 5 mins. Enter my overnight Christmas blood orange muesli. The perfect make ahead breakfast, for feeding Christmas morning guests, impatient kiddoes’ and even Santa (according to my youngest). Topped simple with Christmas treats like pistachios and pomegranate and you have got Christmas in every bite.
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Christmasy Overnight Blood Orange Bircher Muesli {Vegan}
Ingredients
- 150 g (5.3oz) muesli
- 250 ml (1 cup) blood orange juice – left overnight
- 4 tbsp coconut yoghurt
- ½ grated apple
- 2 tbsp pistachios
- 2 tbsp pumpkin seeds
- 4 tbsp pomegranate seeds
- 1 tsp dried rose petals
- 1 tsp dried rose petals
Instructions
- Place the muesli into a bowl, add in the blood orange juice, mix well, cover and leave for 1 hr or overnight in the fridge. If refrigerating, then allow to come to room temperature before serving.
- When ready to eat, mix in the coconut yoghurt and grated apple and decant into bowl. Serve topped with pistachios, pumpkin seeds, pomegranate seeds and rose petals.
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