Oh hey kids. Ready for some super delicious, comforting breakfast fare? Then read right on. A well-known Swiss staple, folks eat it in all kinds of combinations at all times of day, knowing that besides Rösti and Fondue, this too will give them enough stamina to wrestle a herd of cows any day. The exciting lives we lead, people.
In all honesty, and I do say this a lot, this might be my favourite version ever. I’ve had my fair share over the years and can give you a few pointers of what I think should be included (or excluded):
- Always add a grated apple. And try to let it sit overnight. It sort of melts into the mixture by the following day, and forms a lovely flavour base together with the dates.
- Only add fresh fruit when ready to serve, or else make a compote or jam. I hate fresh fruit going mushy, but I do like the flavour they add. To intensify this flavour, compote is the way to go.
- If adding nuts, roast them and do so at the end as well. Soggy blandness is never the answer.
- Don’t go crazy on the sweetener at the beginning. The rest of the ingredients will omit their own share of sweetness during the resting period, so let them do that first. You can always add more later.
- Stick to only a small number of different fruit, about 2-4, but don’t add anything ridiculous like kiwi fruit or pineapple. This isn’t a fruit party.
- And last but not least, add that pinch of salt, to everything, always. It makes it taste so much better.
Berry Bircher Muesli with toasted Walnuts
Serves 4 – This’ll keep nicely in the fridge for a few days. Just give it a good stir when you get it out.
150g instant oats
350 ml full fat milk
350g plain yoghurt
2 Tbsp cream or sour cream (optional)
1 Tbsp maple syrup or honey
½ tsp ground cinnamon
1 pinch of salt
1 large apple, grated (with skin on)
6 dates, quartered and chopped into small pieces
20g (small handful) of cranberries, roughly chopped
200g berries, I used blueberries and strawberries, chopped if needed
2Tbsp raw sugar
¼ tsp vanilla essence
1-2 Tbsp maple syrup or honey
sprinkling of salt
more berries, to serve
This is best made the day before, or at least two hours in advance, so plan accordingly.
Get a big container that comes with a lid and combine the oats, milk, yoghurt and cream in it. Give it a good stir, then add the maple syrup, cinnamon and salt, as well as the apple, dates and cranberries. One last stir, then pop the lid on and transfer to the fridge.
In the meantime, combine the berries with the sugar and the vanilla in a small pan. Cook over low heat until it starts to thicken into a delicious smelling, syrupy fruit jam. Remove from the heat and pour into a little jar. Let it cool at room temperature before screwing on a lid and packing it into the fridge to join his oat friend.
Preheat the oven to 180°C. Line a baking tray with baking paper, and add the whole walnuts, spacing them out. Bake for about 5 minutes, then drizzle over the maple syrup and sprinkle over the salt. Give it all a good stir, then return to the oven for about 10 more minutes – you might need less, so keep your eyes peeled. The nuts are good when they have taken on a slightly darker colour, and the maple syrup has more or less “evaporated”. Remove from the oven and cool. Chop into small pieces and transfer to another jar.
A couple of hours or even a day later, Take out your oats. Give them another stir before adding the berry jam and about half of the nuts and most of the fresh berries. Gently combine them so that you can still see a few streaks of purple from the berry jam. Top with the remaining nuts and whatever berries remain. Eat.
Yes, I really love using this bowl. And no, unless you gift me with a better option, I won’t stop using it in my shoots.