• Author: Sneh Roy
  • Prep Time: 15 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Cuisine: Gluten Free, Vegan, Dairy Free


I absolutely adore Apple Crumble. My most favourite is a Chai Spiced Apple Crumble that graces my cookbook. I have tried Apple Crumble Smoothies, Apple Crumble Jaffles and Apple Crumble Panacottas. This time around the Apple Crumble makes a bowl of Bircher Muesli positively delicious with its abundance of texture and subtle spices. Mix, chill and be wowed at breakfast.


  • 2 cups (180g) rolled gluten-free oats
  • 1 cup (50g) shredded coconut
  • 600ml macadamia milk
  • 100g coconut yoghurt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons honey
  • 2 apples, cored and cut into matchsticks
  • extra coconut yoghurt, to serve
  • chopped pecan nuts and sunflower sprouts, to serve


  1. Place oats, coconut, nut milk, yoghurt, cinnamon and honey in a medium sized bowl. Mix well.
  2. Cover with cling film and ret in the fridge overnight or at least 6 hours.
  3. Top with apple and extra yoghurt to serve.
  4. Alternatively, divide bircher into 4-6 250ml lidded jars for breakfast on the go. Just top with apple and extra yoghurt to serve.

to make macadamia milk

  1. Soak 125g raw macadamias in water overnight. Discard the soaking liquid and place macadamias along with 1 litre cold filtered water and pinch of salt in the jug of a blender and process until smooth. Store in a glass bottle or jug (covered) in the fridge for up to 3 days. If you prefer your nut milk a tad sweet, add a tablespoon of rapadura sugar or maple syrup or date paste during the blending process. Macadamia milk usually doesn’t need to be strained as it blends quite fine and creamy.


I usually make my own macadamia milk. If I am pressed for time, I will buy this macadamia milk.

You can sub macadamia milk with any nut or soy milk.

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