Quinoa, Coconut & Pear Bircher Muesli

Quinoa for breakfast? We turn our favourite seed (not grain!) into a sweet morning bowl of plant-based goodness! Recipe created by Tammy Fry, one of our MFM supporters.

  • Prep Time: 10m
  • Serves: 1


  • 1 pear, grated
  • 1 c quinoa flakes
  • 3/4 c coconut milk
  • 1/4 c apple juice (make your own if you can)
  • 1 tbsp. pepita seeds
  • 1 tbsp. sunflower seeds
  • 1 tbsp. desiccated coconut
  • 1 fig
  • 1 tbsp. deshelled raw pistachios
  • Pomegranate seeds


  1. Combine pear, quinoa, coconut milk and juice in a bowl.
  2. Toast the seeds and coconut in a pan with a little coconut oil.
  3. Add the toasted seeds and coconut to the muesli.
  4. Serve with sliced fig, pistachios and fresh pomegranate seeds.
  5. You can also make the night or the week before and store in an airtight container in the fridge.
  6. For benefits on Quinoa, see

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