That said, when I make a recipe regularly enough that I’ve almost memorized it, I think that’s a sign it should go up here on the blog. That’s what has happened with this bircher muesli (aka “overnight oats” to the youngsters), which I’ve been making on and off for a couple of years now. It’s a nice change from the usual dry muesli, granola, or oatmeal/porridge that are my usual breakfast staples.
F also likes this bircher muesli, even though he isn’t normally a porridge/muesli/cereal person. It’s neither too sweet nor too gloopy, which I find can sometimes be the case with bircher mueslis. Texture comes from the oats and grated apple, and I usually add almonds or walnuts on top right before serving.
It may not be the prettiest dish, but it’s what I like in a recipe: delicious, nutritious, and flexible/forgiving if you don’t feel like measuring exactly or don’t quite have the same ingredients on hand. The recipe below makes enough for two people for two to three days; if you don’t want that much, just halve or quarter the amounts below,
Best Bircher Muesli (adapted from here; makes 4 generous or 6 smaller portions – enough for 2-3 mornings of breakfast)
3.5-4 cups plain yogurt (I use either full-fat or low-fat, or a combination)
2 cups oats (I’ve used both porridge/quick-cooking and whole rolled oats – both work well and it’s up to you)
juice of 4 oranges
4 Granny Smith apples, grated (peeling optional – I like to leave the skin on for fiber and texture)
2 tbsp honey
1 tsp ground cinnamon
optional: 1/4 tsp ground nutmeg
The night before you want to eat the muesli: Combine all ingredients together in a large bowl or Tupperware. Mix well to distribute everything evenly.
Cover tightly and store in the fridge (it keeps well for 2-3 days).
To serve, portion into bowl(s) and top with your choice of nuts and/or additional fruit.
Gosh, the summer has flown by. Was it the same for you?
This blog has fallen a little by the wayside… I’m still here, just less frequently and with fewer of my “own” recipes, especially now that I can save all my favorites to NYT Cooking. Even though I’m posting fewer recipes doesn’t mean I’ve stopped cooking…on the contrary, our kitchen remains an exciting and comforting place amidst the stresses of daily life.
Here’s a peek into what F and I have been cooking over the past few months, in no particular order.
Smitten kitchen’s takeout-style sesame noodles with cucumber. Simple and delicious — I made them when F was away at a conference and managed not to get too tired of them despite having them over the course of 4 meals in two days… The Woks of Life’s Shanghai-Style Braised Pork Belly — it took 3 hours but was totally worth it for the melt-in-your-mouth texture of the pork belly in rich, sticky sauce. So so good. We will definitely make it again on our next leisurely weekend.
Non-photographed but just as tasty dishes:
Melissa Clark’s Lunchbox Harvest Muffins (NYT Cooking) are moist and not dense at all, despite using only whole wheat flour. They’re packed with grated apple, carrot, and zucchini and made great afternoon snacks for F and me during the workweek.
I had always wanted to try making bircher muesli and finally did this summer. I used Nigella’s “basic bircher muesli” recipe and it turned out exactly like I’d hoped. Last week I made a double batch, which got us both through two weekday breakfasts.
First of all, apologies for my long absence. The last three and a half months have been crazy busy with a new full-time job and a part-time super-intensive DELTA course. Less than three weeks to go in the course, and then I can take a breath and start cooking again. In the meantime, I’ve taken some quiet on Sunday evening to present you with a recipe I’ve wanted to post for a while.
I eat muesli 3-4 times a week for breakfast: cold, with almond milk, extra nuts, a sprinkle of cinnamon, and sliced banana or apple. My struggle with shopping for muesli in the supermarket is finding one that does have tons of added sugar. I have found Jordan’s Natural Muesli here in the UK, which doesn’t add sugar, but I also kept thinking about how easy — and cheap — it would be to make my own muesli, exactly how I want it. So that I did — and the results were just what I wanted. That’s the great thing about making your own muesli: you can put in it exactly what you want, no more and no less. This is my take — feel free to use it as a base for your own experimentation.
2 cups oats (I used 1/2 porridge/quick oats & 1/2 whole oats)
1 cup nuts (I used 1/2 walnuts & 1/2 almonds)
1 cup seeds (I used a mix of pumpkin & sunflower seeds)
1 cup dried fruit (cherries, cranberries, raisins)
Put the barley flakes in a large (preferably non-stick) skillet and toast them, stirring occasionally, over medium heat until fragrant. Remove the barley flakes from the pan, put in the oats and toast them.
While the oats & barley are toasting, you can toast the nuts and seeds in a smaller skillet over medium heat.
When all the toasting is finished, toss all the ingredients into a large mixing bowl and mix with your hands or a wooden spoon. Store in an airtight container.