Raw Bircher Muesli with White Mulberries

“Synchronicity is an ever present reality for those who have eyes to see.” – Carl Jung

When I observe synchronicity, I secretly get excited. It makes me feel like the Universe is communicating with me, supporting my endeavors, and letting me know I’m on the right track. Sometimes it’s subtle, other times it’s a sledgehammer. Today it was subtle. And simple.

It arrived in the form of Bircher muesli.

Bircher muesli is oats soaked in apple juice, tossed in Greek yogurt then topped with shredded apple, almonds and cinnamon. It’s European, hijacked by the Australians, and ignored by the Americans. It was the breakfast of my 20’s when I resided in Sydney. It’s unbelievably good.

It was on the brunch menu at the Crosby hotel in Soho, NY. This shouldn’t have come as a surprise as the Crosby hotel is owned by the Brits not the Americans. What was a surprise, was my momentary pine for a life free from the knowledge of food sensitivities (oats and dairy for me) so I could indulge in the Bircher muesli. I opted not to have a food hang-over and selected something else.

I forgot about the Bircher muesli until the evening… when Pinterest lured me to a raw vegan and oat-free version.

Made with Brazil nut milk, shredded coconut and apple then topped with cacao, fresh mint and white mulberries, I’m betting this is better than the original.

Thank-you Universe. I’m now thinking of Ryan Gosling.

Photo Credit:


  • 1/4 cup Brazil nuts
  • 1 cup water
  • 1/2 cup pecans, roughly chopped
  • 1/4 cup shredded coconut
  • ½ cup apples, grated
  • 1 tsp lucuma powder
  • 1 tsp cinnamon powder
  • 1 vanilla bean, scraped
  • pinch of sea salt


  • 1/4 cup white mulberries
  • 2 tbl Austrian pumpkin seeds
  • 1 tbl cacao nibs
  • 2 springs fresh mint


Blend the Brazil nuts and water for 30 seconds. Add remainder of ingredients and blend for four seconds.

Divide the mixture into two bowls.  Add the topping to the Bircher muesli.  Enjoy!