Bircher Muesli

One of my favourite dishes for breakfast these days.

When you realise how easy it is to make your own bowl of this creamy + crunchy goodness, you’ll be less excited to stuff yourself with it at the hotel buffet (where it’s often coated in heavy cream and sugar).

The secret to a good bowl of muesli is the juice you use to soak the oats. I personally prefer freshly squeezed orange juice. For best results, soak the little guys overnight in the fridge. But if you’re like me, who decides what she wants for breakfast when she wakes up, 15 minutes should suffice.

Next, go crazy with textures and good-for-you ingredients. Diced apples, walnuts, coconut shavings, flax seed, dates, etc.. The list is as endless as the receipt you’ll be getting after a visit to your local health store.

Combine it all together with a a healthy dollop of plain yogurt and a sprinkle of cinnamon and vanilla. And finally, top it off with a handful of frozen berries, which are surprisingly often more nutritious than the fresh variety (read why here).

A small bowl of this (notice my serving size) carries enough energy to last you till lunch and can easily be made the night before for a quick bite before heading to work.

Here’s another recipe for bircher muesli.

Photo shot with Lumix GF2

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