50g Quinoa Flakes (can use oats or buckwheat flakes too)

2 Tablespoons Desiccated Coconut

80g Coconut Yoghurt or Coconut & Mango Cashew Yoghurt

1/2 Cup Thick Cashew Milk or Almond Milk

2 Tablespoons of Chia Seed Gel 

1/2 Teaspoon Cinnamon

Pinch of Salt

1 Teaspoon Vanilla Extract

1 Teaspoon Organic Raw Honey or Agave

1/2 Cup Qnola of choice

Bee Pollen
Grated Beetroot
Grated Apple
Grate Carrot
Golden Linseeds
Dried Fruit
Chopped Nuts


Soak the chia seeds in 6-8 tablespoons coconut milk, adding water if they become too stodgy. Pour into a jar or bowl and set aside, or cover with cling film and put in the fridge whilst you make the bulk of the bircher.
Measure out the quinoa flakes and desiccated coconut into a small-medium bowl. Add the yoghurt and the cashew milk, mixing constantly until all the dry ingredients are covered and soaked. Mix continuously and add more milk or water if it becomes too thick; it will continue soaking overnight so don’t worry if it’s too wet. Add the vanilla, sweetener, cinnamon and superfood powders of choice and stir until combined.
Pour the quinoa flake mixture on top of the chia seed pudding and cover with cling film. Leave in the fridge for at least 4 hours but preferably overnight so the flakes become as soft as possible.

Top with Qnola, coconut flakes, berries, fruit, nuts, seeds, passionfruit, cacao nibs, raw nut butter, blueberry chia jam or warm berry smash.


Recipe by Danielle Copperman.