Recently I discovered how to make bircher muesli, or Breakfast for the Unashamedly Lazy.
Breakfast is the most important meal of the day for many reasons – it boosts your metabolism for meals ahead, balances blood sugar, yada yada nutrition lecture. We all know this and most of us follow the rules (except during our uni years when we’re too-cool-for-school students who drink black coffee and smoke cigarettes on Jammy steps, because how are you meant to look hip while awkwardly eating a spinach and kale omelette from the foodtruck), but on weekday mornings things don’t always go as planned.
Being one of those people who doesn’t like to rush in the mornings, and who usually completes her entire morning routine with her nose buried in a book (it’s a problem, I’m seeking help), I’m always up for anything that can save me time – it means I can finish that chapter. Bircher oats is like manna from the bookworm gods.
Basically the concept goes like this: soak rolled oats overnight in water or almond milk, and in the morning pour and shake various ingredients into your oats to make it taste yum. The kicker is that you can make a big vat of oats on a Sunday, keep it ready and waiting in the fridge and scoop some out for a healthy, fuss-free breakfast every morning for the next week. It’s an extremely delicious way to start your day, and if you’re like me, you can cram in a good 20 pages in the time it would have taken you to make eggs on toast.
Soak 2-3 cups rolled oats overnight in water, almond milk or half-half. You want to just cover the oats, so they absorb 90% of the liquid and stay moist.
In the morning, add the following ingredients to your oats:
- Grated apple (a squeeze of lemon juice will prevent it from going brown)
- Plain unsweetened yoghurt
- Nuts & seeds
- Desiccated coconut
- Drizzled honey to taste
Mix together and top with fresh berries. Enjoy your extra 20 minutes of morning.