Hey there, fellow food adventurers!
Spring has sprung, and with it, my craving for breakfasts that are as light as they are satisfying. That's why I'm thrilled to share my spin on Bircher muesli – a recipe that's been a breakfast staple of mine since my teenage years. Back then, I was on a mission for a 'beauty boost', but now, it's all about the deliciousness and endless possibilities!
This isn't just any muesli; it's a canvas for your creativity. Forget those bland, pre-packaged cereals. We're talking about a breakfast that's packed with vitamins, minerals, and, most importantly, fun! The original recipe called it a 'Beauty Salad,' promising shinier hair and stronger nails, which is hilarious but hey, it's also super tasty!
My brother was my first convert, and it was a big hit back in the day, as there were not many sugary cereals in Poland, lucky us. We've been tweaking and twirling this recipe ever since, from family breakfasts to quick work day meals. I did have a brief dalliance with the dark side of sugary convenience breakfasts when I lived in London. Let's just say cinnamon bagels and almond croissants don't cut it when it comes to sustained energy and frankly taste.
Now, let's talk about customization. The recipe below is a guide, but feel free to go wild. I often swap out fruits, nuts, and seeds based on what's in season or what tickles my fancy. Whether you're a fan of berries, bananas, or even a hint of tropical mango, this recipe is your blank canvas. Don't have any strawberries today, how about some blueberries!
Some like to soak their oats overnight, but who has the time?! I give them a little splash of water or juice in the morning, just to soften them up a bit. We're also skipping any refined sweeteners here because the natural sweetness of the fruit shines through, but if you fancy a bit of maple syrup, go for it! And for the best texture, choose jumbo oats over quick oats, they will retain texture and not go gloopy.
So, are you ready to kickstart your day with a breakfast that's as good for your body as it is for your soul? Let's get muesli-fying!
Yields: 2 servings (adjust as needed, my running buddy adds an extra helping!) Prep time: 15 minutes Cook time: 0 minutes
Ingredients:
- 80g jumbo oats (gluten-free if needed)
- 2 medium apples (any variety you fancy)
- A generous handful of pistachios, roughly chopped
- Seeds from ½ pomegranate (or your favourite seasonal fruit)
- A few strawberries, sliced (or berries of your choice)
- 1 kiwi fruit, sliced (or alternative)
- A squeeze of lemon juice
- A sprinkle of cinnamon
- Maple syrup or agave syrup (or honey, if using), optional
Instructions
- Divide the oats between two bowls. Add a couple of tablespoons of water or apple juice to each bowl, just enough to wet the oats. If you prefer your oats super soft, do this the night before and you will have overnight oats!
- Wash the apples and grate them coarsely (keep those skins on for extra goodness!). Squeeze a little lemon juice over the grated apple to keep it from going brown, and add half the apple to each bowl. Sprinkle with cinnamon and give it a good stir.
- Top each bowl with pomegranate seeds, sliced strawberries, and kiwi. Sprinkle the chopped pistachios on top for some crunch. If you're using a sweetener, drizzle to your heart's content.
Notes:
- This is your breakfast, your rules! Use any fruits, nuts, and seeds that make you happy. I like to mix things up to keep things fun.
- Feel free to add a dollop of plant-based yogurt for extra creaminess.
Let's make healthy eating an adventure, one bowl of muesli at a time! Don't forget to tag me in your creations on social media using #lazycatkitchen and @lazycatkitchen, I cant wait to see your unique breakfast masterpieces!
Happy cooking, and even happier eating!