Bircher Muesli, the perfect everyday breakfast
I love breakfast. I could, and have, eat breakfast food for breakfast, lunch and dinner, not to mention brunch or afternoon tea. When I was younger I remember eating nutri grain for dessert, its sickly sweetness too much for dawn, drenched in cold full cream milk it became the perfect quick end to an evening meal.
As a child sometimes as a treat on relaxed and lazy Sunday Evenings Dad would make us ‘Indian eye Eggs’ for dinner. Pieces of bread with a circle cut out from the center, fried in butter with an egg cracked into the hole – comfort food (and I’m sure pretty politically incorrect too).
Despite this love of all things breakfast, I am a creature of habit, and need to actually start my morning with something familiar, quick and easy. For a long time this was a combination of packaged cereal, but for the last few years I have been making my own Bircher Muesli.
I was working in an ‘organic health food’ cafe when I rediscovered Bircher, their recipe was definitely not something I could eat first thing in the morning. They took pre-made muesli, mixed it with a huge amount of sugar, and soaked it in freshly squeezed apple juice. A dessert muesli indeed!
I have been playing around with my own mix, each batch comes out slightly differently, so change it to suit your tastes. Easy to prepare and digest, studded with dried fruit and nuts and not cloying, what a better way to start your day? (oh no, I’m starting to sound like an add for Kellogs).
I make enough for breakfast for 2 people to last just over a week, and find it gets better with age. Eat with creamy yoghurt and fruit, banana’s, berries, and coming into winter poached quinces, pears or apples.
Lili’s Easy Bircher Muesli
1kg rolled oats
2 small apples (or 1 large one)
juice of 1 lemon (or 2 limes)
Dried fruit, nuts and seeds whatever combination you want, experiment!
(I use about:
1 1/2 cups whole almonds
2 cups sultanas
2/3 cup each pepitas and sunflower seeds
1/2 cup chopped dried apricots)
Pour all dry ingredients into a 4L sealable ceramic (or plastic) container. Into this, grate the apples, skin included. Add the lemon juice and fill almost to the top with water. The ingredients soak so much liquid, that I often have to add more water after a few days. Stir well, seal and refrigerate. Forget about it for a few days, or at the very least, overnight.
I serve mine with thick, creamy greek yoghurt and fruit (poached nectarine – the last of the season, and banana is what im eating right now), but F. enjoys his bircher plain. On those busy and miserable mornings when no one has been to the shops in a while, I’ve even eaten mine lightened with a little milk.