Quinoa Bircher

Quinoa Bircher

Created by Simon Ward, Executive Chef, Hammer & Tong. 

Please note you will need to start this recipe one day in advance.


1 Day(s)



For 4 people

  • 2 cup(s) Rolled Oats
  • 0.5 cup(s) Red Quinoa
  • 0.5 cup(s) Black Quinoa
  • 0.25 cup(s) Golden Raisins
  • 0.25 cup(s) Goji Berries
  • 0.25 cup(s) Dried Cranberries
  • 0.25 cup(s) Currants
  • 0.25 cup(s) Shredded Coconut
  • 0.25 cup(s) Slivered Almonds
  • 3.5 tablespoon(s) Coconut Sugar
  • 1.75 cup(s) Apple Juice
  • 1.5 cup(s) Coconut Milk
  • 1 pinch(es) Ground Cinnamon
  • 1 pinch(es) Ground Nutmeg

Adjust Quantity


  1. In a large mixing bowl, combine all of the dry ingredients except for the coconut sugar.
  2. In a small bowl, combine the wet ingredients and coconut sugar.  Use a wisk to ensure there are no lumps of sugar, and that it is fully dissolved in the liquid.
  3. Combine all together, mixing to ensure that there are no areas of dry ingredients separate from the wet ingredients.  This should resemble a textured wet cake mix.
  4. Leave to absorb in the fridge overnight with a cartouche to stop a crust forming on the top from air drying out.  A cartouche can be made from either using baking paper or glad wrap touching the top of the mixture.
  5. The difference in the mixture once it is ready will be visual.  You should be able to tell that all of the fruits and oats have absorbed the liquid of which there will not be a huge excess.
  6. Serve with fresh natural yougurt and some berry compote (a nice reduced sauce of mixed berries and very little sugar).