As I write this, I am sitting in my dressing gown feeling morose because I failed to prepare a bowl of this stuff last night, and thus woke up bereft of muesli and unable to cope with the concept of eating something different since it just wouldn’t be quite as satisfying. And also we have basically nothing else in the house appropriate for breakfast except a bunch of overripe bananas. So, here we are. All the disparaging jokes that people make about those who work from home have now manifested in me, bar the fact that this is not actually my real job but rather a vacuous drain on my husband’s resources. Those totally-unrelated-to-food adverts you are seeing on this page do not constitute a revenue stream for me, I am afraid.
However, this post is not intended to be about my impending slide towards joining a dubious multi-level marketing scheme in a desperate bid to once again ‘lean in‘ and #Thrive as an adult woman in the workforce. It is about breakfast; the most important meal of the day (not including morning tea).
Bircher muesli was invented by some guy back then. No one cares. There is clear evidence that everyone is pronouncing it wrong and you’re supposed to say ‘berk-er’ not ‘ber-cher’, as well, but I selectively ignore that too. The minute you start calling it ‘berk-er muesli’ is the minute you have to make a concerted effort to be doing it in the most authentic manner and I am not about that at all. I am about eating muesli that I mostly did all the grueling work to obtain before I went to sleep, thus waking every morn feeling like someone has gifted me with a delightful, nearly-ready-made, seemingly wholesome bowl of mushy yumminess.
The night before, you assemble the dry ingredients like oats, coconut, chia seeds, sultanas, and dried apricots and cranberries in a bowl and add apple juice, stir it all together, cover it and put it in the fridge. You may feel like you can’t be bothered at 11:43pm when you have just finished another back-to-back episode of Orange is the New Black and are keen to get stuck into another one, but the pay-off of putting in a slight amount of effort will be immense.
In the morning, when you definitely get dressed for the day and enter your kitchen feeling chipper and ready to go off to your actual job that isn’t a pyramid scheme or no-profit blog, you grab your bowl, grate some apple into it, pour a little bit of milk on it and mix it up some more. Top it off with a dollop of Greek yoghurt, some toasted almond flakes, and some runny honey.
I am feeling bloody sorry for myself right now that I did not go through the minuscule and undemanding motions of chucking some oats and things in a bowl last night because looking at this photo is making me soooo hungry. Learn from my lesson, you people out there. Learn from it.
Classic Bircher Bowl
- 1/4 C Wholegrain oats
- 1/4 C Rolled oats
- 1/8 C Coconut shred
- 1 1/2 tsp Chia seeds
- 1 Rough Tbsp Dried apricot, diced
- 1 Rough Tbsp Dried cranberries
- 1 Rough Tbsp Sultanas
- 1/2 C Apple juice
- 1/2 Apple, grated
- 1/4 C Milk
- Greek yoghurt
- Liquid honey
- Toasted almond flakes
- Put the oats, coconut, chia seeds and dried fruits into a cereal bowl. Pour over the apple juice and lightly stir until all the ingredients are covered with juice. Cover and store in the fridge overnight, or for at least an hour or so.
- When the oats are soaked and soft, grate the apple into the bowl and pour over the milk. Mix into the soft oats.
- Serve with Greek yoghurt, honey and toasted almond flakes.