Bircher muesli is, in my opinion, summer's answer to porridge. It’s proportionately the opposite of most muesli available in today’s supermarket varieties. It has a distinctive tart flavour, calls for more fruit than grains and requires the soaking of oats overnight. A large batch of the muesli base can be made in advance and kept in the fridge for up to five days, creating a fuss-free, super healthy, quick breakfast. All you'll need to do in the morning is add your grated apple and nuts. In my psycho-crazy university nocturnal exam periods, I like to make my Bircher muesli in jam jars which I can pop in my bag with a teaspoon creating the perfect grab-and-go breakfast.
This recipe uses fresh rhubarb and ginger, which is poached in honey and freshly squeezed orange juice. This delicious sweet, syrupy fruit concoction is then added to the oats with natural yoghurt and left to soak overnight. I was feeling particularly decedent and decided to add fresh vanilla pods to the rhubarb, but good quality vanilla extract will be an equally good substitute.
Vanilla Spiced Rhubarb & Ginger Bircher Muesli Breakfast Pots
(Serves 1 – multiply the recipe to make larger, time-saving batches)
_Equipment_**
Jam jar with lid
Fridge
Saucepan
Grater
Knife
Chopping board
Ingredients
The night before:
-30g Jumbo oats (mine are certified gluten-free as I’m a coeliac)
-50g rhubarb sliced down the middle and cut into 4cm pieces
-Juice from 1 orange
-1 x thumb sized piece of ginger, very finely sliced
-1 tbs honey
-1/2 tsp ground ginger
-1/2 vanilla pod- seeds taken out (or 1/2 tsp vanilla extract)
-30 ml water
-50 g Greek-style natural yoghurt
The next morning:
-1/2 x apple, grated
-Sprinkling of your favourite nuts and seeds
*Method *
Add the oats to a clean jam jar and cover with a trickle of water so they are ‘just’ soaked through.
Add the rhubarb, ginger, orange juice, honey, vanilla seeds, 30ml of water and cinnamon to a saucepan and gently poach over a low heat for about 10 minutes. It should soften, thicken and develop a syrupy consultancy.
Take off the heat and leave to cool.
Spoon the rhubarb and ginger syrup mixture into the jam jar and mix in with the oats. Do the same with the yoghurt, put on the jam jar lid and leave to soak overnight in the fridge.
In the morning, grate the apple and mix into the jam jar with the nuts. Pop the jar in your bag, and wait until you’re at work to smugly eat your healthy breakfast in front of your colleagues.
Rosie is a London-based cook, food blogger and supper club host, training to be a Nutritionist and Dietitian. Find her blog at GlutenFreeRosie.com. She’s also on Twitter and Instagram.
This article originally appeared on The Debrief.