We’re currently enjoying a few days in Germany (in a little village called Diemelsee, very pretty!), and on the menu each morning is something called ‘Bircher Muesli’. Such a coincidence, as last week I spotted the same dish in my Sophie Dahl cookbook, Miss Dahl’s Voluptuous Delights, which by the way I can recommend — it has some great recipes, all organised by season and meal (breakfast / lunch / dinner). It’s available through Amazon (UK or US). Anyway, my eye was caught by her recipe of Bircher Muesli and since my husband had just made a fresh batch of homemade yoghurt we thought we’d give it a go. The principle behind Bircher Muesli is easy: you just stir together porridge oats with yoghurt, grated apple and some nuts and dried fruit, and leave it to chill overnight so the oats completely absorb the yoghurt and get nice and soggy, and the fruit is plump and swollen. The next morning you can just add some fresh fruit, honey or jam and enjoy a super healthy breakfast!
Here’s a rough how-to for 4 people, but you can totally vary!
- 2 cups porridge oats
- 2 cups plain yoghurt (you can also use (soy)milk)
- 2 apples, grated, immediately mixed with juice of half a lemon to keep the apple from colouring
- some dried fruit like sultanas, raisins, apricots, dates, or cranberries (any of these or combination)
- some (chopped) nuts and seeds like almonds, walnuts, hazelnuts, flax seeds, sunflower seeds or pumpkin seeds (any of these or combination)
- optional: a dash of cinnamon and nutmeg
Cover and place in the fridge. Leave overnight. Next morning, serve for breakfast with toppings like extra yoghurt, extra flaxseed, honey, and fresh seasonal fruit like banana, berries, melon, grapes, whatever you have. Or just some jam!
ONE YEAR AGO WE WROTE ABOUT:• Win! Les Tricots de Margot gift certificate
• Cabbage and Flea — nicknames for children?