When it comes to food, I probably have fewer “mainstays” than most people. Sure, I have my favorites, but you’re more likely to find me whipping up a one-time-only creation from the scraps in my refrigerator than making “Monday night meatloaf” or some such weekly regular.
I’ve always wanted to be that person. Known for a dish. Talked about in social circles. (“You’ve simply got to try Jen’s famous butternut squash lasagne…”) But I’m not, and I’ve come to terms with that. You’ll rarely find me making anything twice, let alone committing it to memory.
Except for a few special standouts, which brings me to this post. Meet my new obsession: Bircher muesli. Straight outta Switzerland, my new breakfast staple came to me by way of the chic city of Melbourne Australia, where I got to travel for work last month to sit in cafes and wax poetic about soaked oatmeal. Sort of.
Before Melbourne, I was only vaguely aware of this strange mixture that, to my uneducated palate, was basically just un-crunchified granola. We did eat a chocolate chunk enhanced version of it by the handfuls when I was living and working in West Africa but it quickly faded from my memory. I wasn’t sure what to make of it when I saw it again in health food stores, packaged up in cute little bags. I’d read somewhere that you should soak it in juice (really? cereal and juice?), but passed it off as an odd old-world habit.
Foolish, foolish me.
After trying it again in Australia, where it’s offered on every breakfast menu from upscale bistro to underground cafe, I was hooked. The texture ranged from soft and gooey to pasty, stick-to-your-ribs hefty. Toppings included everything from stewed fruit and actual granola (above) to banana and macadamia nuts. The possibilities were endless. One thing it was not? “Just cold oatmeal.” Nope. This stuff is in a class by itself. So much so that granola goes by another name: “Toasted muesli.” I found that funny for some reason.
Muesli was introduced around 1900 by the Swiss physician Maximilian Bircher-Benner for patients in his hospital. I figure if it was good enough for a doc, it’s good enough for this breakfast-loving triathlete who needs a nutritious start to her day. And it’s quickly making a move on coffee as the number one thing to look forward to during a 6 a.m. swim. (Watch out coffee, your post is under siege!) I’ve surprised myself by how many consecutive mornings I’ve been able to eat this stuff. And enjoyed it. A lot.
But of course, as you can see above, my two loves get along swimmingly.
Preparing Bircher muesli is as easy as toasting bread or pouring cereal, if not easier. Let me introduce you…
Step 1: Procure some raw muesli. Above is my current favorite, the bulk Hot European Cereal from Sprouts’ market. I love it because it’s all ready to go, includes dates and raisins that get all poofed up when you soak them, as well as almonds and sunflower seeds for extra good fats. (Plus, it serves as my new favorite base for homemade granola. Just toss it with the wet mixture, bake, and voila!) Bob’s Red Mill makes a pre-packaged version, or you can make your own at your favorite local bulk foods store. In a pinch, plain, old-fashioned oats will work just fine too.
Step 2: Soak the mixture in half the amount of liquid. Here, I used 2 cups of muesli, and a total of one cup apple juice and milk. I’m still experimenting with the best combinations, and have some other juices on hand to try soon (peach, pineapple, and cran-apple).
Step 3: See how easy this is? You don’t even have to stir. Just put a lid on it and shake shake shake! Then pop it in the fridge overnight.
Step 4: The next morning, it will look something like this. Take out what you want (I usually make about 2 days’ worth at a time), and mix in however much plain yogurt you need to achieve your desired consistency. This is an essential step, and you must mix heartily. I usually put only about a quarter-cup of the regular (not Greek) lowfat plain yogurt in mine. If you do use Greek, add some milk so that it doesn’t become too pasty. Some recipes call for grated apple to be added here too, but I usually skip that step in the interest of time.
Step 5: Top with your favorite toppings. I make a big jar of toasted coconut, dried cranberries, pepitas, flaxseeds, and almonds and keep it around for a quick topping. But get creative! That’s what this stuff is for.
And for those of you who need a more traditional recipe, here you go:
2 cups bulk dry muesli (ie: Sprouts’ bulk Hot European Cereal mixture) or old-fashioned rolled oats
1 cup liquid (try low-fat milk, natural apple juice, or a mixture of the two to discover your perfect creamy/sweet ratio)
½ cup low-fat plain yogurt, Greek or regular style
½ an apple, grated (optional)
coconut flakes, slivered almonds, and/or hazelnuts, toasted
raisins and/or dried cranberries
stewed or fresh fruit
apple butter or maple syrup for extra sweetness
granola (what the Aussie’s call “toasted muesli”)
pluma moos (fruit compote)
- Mix the dry muesli mix (or rolled oats) with the cup of liquid (milk, juice, or a combination of both) and let sit overnight in the fridge.
- In the morning, stir in the yogurt until well mixed. (Plain yogurt will give the finished product a more moist texture, whereas Greek will yield a “drier” effect.) Many recipes call for the addition of grated apple. Try it if you have time; it’s by no means essential.
- Top with your favorite toppings and enjoy!