Pear and Pecan Bircher

Pear and Pecan Bircher 

Serves: 4-6

Prep time: 10 mins + overnight soaking

High in antioxidants and fibre, oats are an excellent way start to the day. This is a great breakfast to make at the weekend, and then any leftover can be eaten on Monday morning as it keeps well in the fridge for a few days. Children love it too, and it’s a great way to keep them fuelled until lunchtime. If they like things a little sweeter, you can always drizzle some maple syrup onto their bowls.

Chef Tip:

The topping is flexible and will work with any fruit that’s in season, and any selection of nuts or seeds. Make sure to toast whatever nuts and seeds you use as this really enhances their flavour.


200g jumbo oats

2 eating apples, grated

800ml non dairy milk, we use oat

1 tsp vanilla bean paste 

50g pecans, chopped

100g mixed seeds

2 pears

½ lemon, juice


  1. The night before, put the oats, non-dairy milk and vanilla bean paste into a bowl, mix well and cover. Place in the fridge overnight.
  2. Dry fry the pecans on a low heat for 2 minutes and then add the seeds until they are starting to pop, and lightly toasted. Store in an airtight container until tomorrow. 
  3. In the morning, grate the apples and add these to the oat mix. Stir well.
  4. Slice the pears very thinly from top to bottom, and then into matchsticks across the equator, squeeze lemon juice onto the cut pears and toss to coat. 
  5. Pour the bircher into a bowl and decorate with toasted seeds and the pear.