Description

This delicious bircher bowl features Eat Curious Dehydrated Mince, mixed with creamy coconut yoghurt, gluten-free oats and fibre-rich chia seeds. The addition of apples and mixed berries makes this the perfect nourishing breakfast.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

1. Rehydrate Eat Curious Dehydrated Mince: In a gastronorm tray or large bowl, soak the Eat Curious Dehydrated Mince in 360ml water for a minimum of 30 minutes.

2. Cook the rehydrated mince: Drain any excess liquid if needed. Coat the mince lightly in coconut oil and cook in an oven at 180°C until it reaches a safe core temperature. Set aside to chill.

3. Combine ingredients. In a large mixing bowl, add the cooked mince, oats, chia seeds, grated apple, coconut water and stir well.

4. Refrigerate overnight. Cover and refrigerate overnight to allow the oats and chia seeds to fully absorb the liquid and soften.

5. Make berry compote. In a pan, gently heat the frozen berries and sweeten with agave or date syrup to taste. Set aside.

6. Add yoghurt and sweeten. Once oats are fully soaked (overnight), stir in the coconut yoghurt, syrup, and vanilla extract (if using). Mix thoroughly to ensure even coating and distribution of flavours. If the consistency is too thick, add a little more coconut water to loosen it.

7. Serve and garnish: Serve in a disposable pot as per spec, topped with berry compote, a sprinkle oc coconut flakes, sliced apple, and an optional drizzle of agave or date syrup.