Winter Bircher with Stewed Fruit Compote

by Renee Sexton

When prepared in advance, bircher is a perfect breakfast for busy mornings. This recipe is ideal for preparing over the weekend, as it will make enough to keep in the fridge and enjoy each morning throughout the week. We can’t get enough of the spiced fruit compote, too!


Bircher Muesli

  • 2 cups Chantal Organics Jumbo Oats
  • 1 cup coconut flakes
  • 1 cup Chantal Organic Pumpkin and Sunflower Seeds
  • ½ cup mixed nuts (we love almonds)
  • 1 cup Chantal Organics Sultanas
  • 1 tbsp Chantal Organics Chia Seeds
  • 1 tsp Chantal Organics Ginger Powder (optional)
  • 1 tsp Chantal Organics Ground Cinnamon
  • 1L Isola Bio Rice Coconut Milk

Stewed fruit compote

  • 2 cups water
  • Juice from 2 medium oranges (and the peel from one)
  • 1 tbsp coconut sugar
  • 1 tsp Chantal Organics Ground Cinnamon or 1 cinnamon stick
  • 3 x star anise
  • 1 cup dried figs
  • ½ cup Chantal Organics Dried Apricots
  • ½ tsp of vanilla paste (optional)
  • 2 medium pears (cored)
  • 1 x large granny smith apple (peeled and cored)
  • 1 x medium red apple (peeled and cored)


Bircher muesli

  1. In a big bowl add all the Bircher ingredients and mix well. Cover and leave to soak for at least 3-4 hours, but best left over night so everything soaks properly.

Stewed fruit compote

  1. In a large pot add the water, orange juice and peel, coconut sugar, cinnamon, star anise and vanilla paste. Gently simmer on a medium heat for 5 minutes.
  2. While the juice simmers, peel, core and slice the apples and place to one side. Also slice and core the pear and cut in half the dried fruit.
  3. Add everything to your pot and cook on medium heat for 20 minutes with the lid off.
  4. Stir every now and then to mix all the flavours together.

Serving Suggestions

​To assemble add 1/3 cup of bircher muesli (per serve), 1 tbsp of coconut yogurt, ½ an apple (grated and peeled) and the juice from ½ a lemon In a medium bowl and mix well.

Top with a dollop of stewed fruit compote and finish with a sprinkle of cacao nibs or bee pollen.

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