Breakfasts for a long time now have been a staple of scrambled eggs, with some slices of avocado or smoked salmon. But the season’s have started to change and all I want to eat now appears to be fruit salad and plain yogurt. In the interest of keeping things interesting I’ve started experimenting with various recipes of Bircher muesli or overnight oats. I’ve recently been buying some gluten-free oats and it’s opened up a whole new thankful world of porridge again, albeit the cold variety.
This is a mega adaptable and incredibly easy as it’s all about doing it quickly the night before and you don’t really want to be faffing around with too many measuring cups. This is enough for two tumblers full, so serves two.
Bircher Muesli Basic Recipe:
1 apple or Asian pear
1/2 cup oats
1/2 cup natural set yogurt
1/2 cup fruit juice
1/4 cup raisins or saltanas
Handful of fruit and nuts to serve
Honey should you fancy it
Peel the apple or pear. I’ve used Granny Smiths, Pink Ladies and nashi pears. Anything firm and tart is good. Grate the apple through a medium grate or the finest tooth setting on a mandolin and chop it up into extra fine bits. Add this to a large mixing bowl with the oats, yogurt, raisins and juice. For the juice you can go with apple, orange, pear or even pineapple juice. The last batch I made with apple and mango juice and it was lovely. Stir everything together and put them into some tumblers and leave in the fridge overnight for the next morning. When ready to eat, garnish with some fresh fruit and nuts and maybe a drizzle of honey should you want it. Maybe even a sprinkling of cinnamon or flaxseed. Go nuts.
So easy, fresh and satisfying.