Coconut and quinoa bircher with poached nectarines and a roasted seed butter

If you are planning a trip to Stockholm we highly recommend a restaurant called Pom and Flora for brunch – there are two, we went to the one in the old town. It’s a pretty little neighbourhood spot with a bountiful central counter – piles of pastries, muffins, flowers and tempting little things to buy, the tables are dotted with candles (love this for breakfast) and the menu is so exciting – and inspiring. There is a whole muesli and bircher menu, one especially for porridge, then some exciting sounding egg dishes then the sweet menu – things like croissant with whipped mascarpone, espresso and pistachios or the banana bread with homemade peanut butter and cardamom. The porridge and birchers are equally exciting and changes seasonally – Their Christmas porridge was saffron, cranberry, raisin and mascarpone – such fun. You can’t help but order far too much and once served your table is a pretty collection of beautifully presented dishes – colourful and incising and very photogenic! This dish was inspired by a more recent trip to Stockholm when the Christmas porridge was replaced by something more refreshing and cleaner. Back at home we thought it had been a while since we had come up with a new breakfast granola or bircher (which is what we eat most of the time for breakfast), so feeling inspired we got to work. Bircher, also known as overnight oats is incredibly easy to make and hugely useful for those with busy lives and don’t have time to make breakfast in the morning – we like to make a large quantity to keep us going through the week (if the mixture looks like it has separated just give it a quite stir). When it comes to toppings we love serving it with poached fruit – apricots or peaches are also delicious at this time of year and a splash of yoghurt (use a dairy free if wanting to keep it vegan) and a nut or seed butter. The seed butter we have used here is a staple in our kitchen cupboards as usually add it to our smoothies in the morning for a good protein boost. If you want a crunch add some granola or roasted nuts, we also like to add bee pollen, flax seed, fresh berries, toasted coconut flakes, and sometimes grated dark chocolate. Its fun to experiment with different nut milks – Lucy likes hers with smashed banana and hazelnut milk and Jemima often makes hers with cinnamon and different spices, with either almond milk or good quality cows milk (we like Ivy House Farm). It’s a good way to tempt your children away from sugary cereals too – you can always sweeten it by adding grated apple or carrot to the mixture before you leave it overnight, which is a more traditional way of preparing it.


    6 – 8 nectarines

    300ml rose

    ½ vanilla pod

    2 tbsp honey (or maple syrup)

    200ml water


    100g quinoa

    100g oats

    50g desiccated coconut

    1 cinnamon stick 

    1 lt coconut milk (we use rude health)

    ½ vanilla pod (or 1 tsp of vanilla extract)

    2 tsp ground cardamom


    100g sesame seeds

    100g pumpkin seeds

    100g sunflower seeds

    1 tbsp maple syrup

    large pinch of sea salt


    Serving options

    Natural / coconut yoghurt

    Toasted flaked almonds



    Toasted coconut flakes

    Grated dark chocolate



1.     Make the bircher. Rinse the quinoa well under running water and put in a small pan cover with coconut milk and add a cup of water and the cinnamon stick and bring to the boil and simmer for about 15 minutes or till cooked – if the pan is going dry then top up with water. Once cooked drain and place in a bowl add the oats, desiccated coconut and cardamom, split open the vanilla pod and scrape out the seeds and add to the mixture. Pour in the rest of the coconut milk, cover and place in the fridge overnight. Can keep in the fridge for at least 3 days.

2.     To make the seed butter heat the oven to 180.c place the seeds on a try and roast for 5 minutes take out and place in the food processor whiz for about 5 minutes – you will have to keep pushing the sides down with a spatula eventually it will start to go runny, add the maple syrup and salt and whiz it will immediately go hard but keep whizzing and it will turn liquid again, spoon in to a jar and it can be stored for a couple of weeks.

3.     To make the nectarines first place the rose, water, and honey in a pan, slice the vanilla pod in half and scrape out the seeds, add the seeds and the pod to the pan, bring to the boil. Meanwhile slice the nectarines in half and discard the stone, add to the pan and bring down to a soft simmer. Simmer for about 10 – 20 minutes, depending on how ripe they were, if there is too much liquid left then take the fruit out with a slotted spoon and boil the liquid till it reduces, place the nectarines in a container with the juice and can keep in the fridge for up to a week (make a great dessert too – serve with crème fraiche or vanilla ice cream and pistachios).

4.     To serve spoon a the bircher into a bowl (we like to pour over a little more coconut milk to loosen it), a dollop of yoghurt and any other toppings you want, then drizzle over the seed butter and finish with a couple of the poached nectarines.