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Mother’s Day: Berry Chia Bircher with Granola

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Bircher Muesli

• 200g of frozen raspberries
• 60g of frozen blueberries
• 2 cups (500ml) of low fat greek yoghurt
• 1 green apple, grated
• 1/4 cup of white chia seeds
• 6 teaspoons of maple syrup
• 1/2 teaspoon of vanilla extract


• 3/4 cup of traditional rolled oats
• 1/2 cup of sliced, raw almonds or almonds coarsely chopped
• 1/4 teaspoon of ground cinnamon
• 1 tablespoon of maple syrup

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Please note: This recipe needs to be started the night before. For a quickier and easier option, buy ready-made granola of choice instead of making your own.

1. Reserve a handful of blueberries and raspberries. Mash remaining berries in a medium bowl with yoghurt until combined. Add in china seeds, grated apple, vanilla extract and 4 teaspoons of of maple syrup. Cover and refrigerate overnight.

2. Preheat oven to 200°C.

3. To make granola, place oats on an oven tray. Bake for 5 minutes of until lightly golden. Add almonds, cinnamon and remaining maple syrup, mix well. Bake for another 5 minutes or until nuts are golden. Cool on a tray.

4. Spoon half the yoghurt mixture into four 1-cup (250ml) bowls or jars. Top with half of the berries and granola. Repeat layering with remaining yoghurt mixture, more berries and granola.

5. Serve with reserved handful of berries.

Recipe & Photography by Yvonne Baldan, Sutherland Shire Cooking School.
© All Rights Reserved Sutherland Shire Cooking School 2016

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