MethodPoach the pears by placing them in a pan with the sugar. Cover with water and cook on a low heat until the sugar has dissolved and the pears are tender. Drain and place in the jar in the fridge.
In a mixing bowl, combine the rolled oats, milk, syrup, pumpkin seeds and grate the ginger. Stir well to mix the ingredients thoroughly.
Add the chia seeds, and a pinch of ground cinnamon to the mixture. Mix everything together until well combined. Cover the bowl and refrigerate it overnight, or for at least 4 hours, to allow the flavors to meld and the oats to soften.
Before serving, give the muesli a good stir and check the consistency. If it's too thick, you can add a splash of milk to reach your desired thickness.
Serve the Pear and Ginger Bircher Muesli in bowls and garnish with the poached pears, and whole pecans.
2 ripe pears, diced
30g caster sugar
2 tbsp chia seeds
350ml almond milk (or milk of choice)
1 tbsp pumpkin seeds
1 tbsp Opies Stem Ginger syrup
1 Opies Stem Ginger
30g pecans, chopped
A pinch of ground cinnamon
Additional pear slices and ginger for garnish