I used to be one of those people who grabbed a coffee on the way to class or work and called it breakfast. Somewhere around the time that I began my first full-time job and started to run for exercise, I decided to try behaving like an adult and make breakfast a priority. I haven’t looked back since.
Breakfast during the week is what I dream about on my morning run, it’s my fuel and nourishment. On the weekends it’s a recreational activity – going out and getting the freshest bread we can find, trying a new restaurant, meeting up with friends, making something warm and slightly elaborate and enjoying it over too much coffee and the weekend papers.
Any way it’s had, breakfast is a happy part of my day.
I’d never eaten or heard of bircher muesli until visiting Australia, but ever since I’ve been making different versions of this basic recipe.
I know bircher muesli kind of sounds like some sort of genus-species name for tree, but I promise it’s better than that. It’s crunchy and creamy. Sweet and nutty. Cold and comforting. Light and filling.
It’s a simple and healthy breakfast that’s easy to throw together the night before and enjoy with whatever toppings and add-ins you fancy.
I topped this version with more yogurt, sliced bananas, pepitas, the first fresh figs of the season and a drizzle of honey.
It all starts with humble and plain rolled oats.
We add grated apple and coconut flakes for texture and flavor. Cinnamon and nutmeg join in to spice up the deal. And yogurt, coconut milk and a bit of water are there to plump up the oats and provide creaminess.
Give the whole thing a good stir and let it chill out in the fridge for at least an hour or two, but overnight is usually the easiest and best way.
- 1 cup old fashioned (rolled) oats
- 2 tablespoons coconut flakes
- 1/2 teaspoon cinnamon
- pinch of nutmeg
- 1 large apple, grated on box grater
- 1/2 cup water
- 1/2 cup coconut milk
- 1/3 cup yogurt, plus more for serving
- pepitas, sliced fig, banana and honey to serve
Place oats, coconut flakes, cinnamon, nutmeg, grated apple, water, coconut milk and yogurt in a bowl and mix well to combine.
Store in the refrigerator overnight in an airtight container and eat with desired toppings in the morning.
You can modify this recipe in any number of ways with different toppings and amounts of ingredients.
Fruit: Grated apple can be replaced with grated pear or another finely cut fruit or left out altogether. I think the grated apple creates a great texture though and its juices sweeten the dish.
You can also add dried fruit in with the oats and liquid to soak and plump overnight, or add as a topping.
Liquid: You can substitute coconut milk and water for all coconut milk or any other dairy or non-dairy milk, or with fruit juice. The juice of 1 orange and a bit of water works well.
You can also reduce the liquid by a 1/4-1/2 a cup if you desire a drier, chewier texture.