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.