This classic breakfast is also referred to as Bircher muesli after the famous Swiss physician Maximilian Bircher-Benner, who is said to have given the mixture to his patients, he really believed in the virtue and the health benefits of this wonderful breakfast, i firmly believe that this current trend will become healthy mainstay.
To make it
Oats are soaked overnight in either fruit juice or Greek yogurt. My recipe has both Milk and Yogurt, this works well in soaking up the Jumbo oats and gives them a lovely soft texture in the morning.
Jumbo oats will add more texture than porridge oats, or why not try a combination of the two? For extra flavour, toast some or all of the oats for a couple of minutes in a dry non-stick pan. Move them around with a spatula to make sure they cook evenly and once they start to become fragrant and ever-so-slightly browned at the edges, tip them out into a bowl or tray and leave to cool before using. There isnt a Right or Wrong way of making overnight oats, breakfast is the most personal meal of the day, its a massive part of our routines as humans, below are some tips that will help you personalise yours exactly how you like them.
It is usual to add coarsely grated apple or pear to the mixture – the fruit pieces add freshness and tick off one of your daily fruit portions with very little effort. But try experimenting with the fruit you use – a mixture of apple and pomegranate is particularly delicious, but i prefer soft berries they flavour the oats much better and they have a nice bitterness, some people like to add maple syrup to give it a sweet undertone.
All that’s left to do in the morning is add that final flourish; scattering over a handful of seasonal fruits, nuts or seeds to give your breakfast extra pizzazz. Add a drizzle of honey, banana chips, a spoonful of crunchy granola or keep it classic with nuts and berries. This Swiss-style
however you eat it, enjoy it.
- 50g jumbo porridge oats
- 25g mixed seeds (such as sunflower, pumpkin, sesame and linseed)
- 25g mixed nuts (such as Brazils, hazelnuts, almonds, pecans and walnuts), roughly chopped
- ¼ tsp ground cinnamon
- 100g full-fat Greek bio-yogurt
- 100ml Full Fat Milk
- 1 medium banana sliced
- 25g organic sultanas
- 25g Mixed Berries
Put the half of the Berries in a bowl and add the oats, seeds, half the nuts and the cinnamon.
Toss together well. Stir in the yogurt and 100ml of full fat Milk ,
cover and chill for several hours or overnight.
Spoon the muesli into two bowls and top with the sliced banana, sultanas and remaining nuts.