The perfect summer breakfast, almost medicinal, yet exquisite, this version of Bircher muesli is enriched with seasonal fruits and Tuscan delights.
Originally developed by the Swiss doctor Maximilian Bircher-Benner in the early 1900s, this healthy breakfast consists of a combination of oats, fruit and nuts. It is an easy and energizing breakfast that’s ideal for starting a summer’s day. This version combines seasonal fruit and nuts from Tuscany with a touch of lime and cardamom for an explosion of flavour.
Tuscan Bircher muesli
Serves 4
Preparation: 20 mins
Resting time: 2 hours-overnight
Dry ingredients
Approx. 200g rolled oats
60g chia seeds
4-6 apricots, cut in two + very thinly sliced
5-6 dried figs, chopped
10 walnuts, toasted + chopped
Wet ingredients
800ml cold milk (plant alternative, such as oat or soy milk)
Apple juice (optional)
Juice of 1 lime
2 level tbsp agave or maple syrup (adjust to taste)
Toppings
4 white peaches
1 tsp cardamom
200g Greek yogurt (coconut or soy yogurt as a plant alternative)
Blueberries (optional)
Almonds or pistachio butter
Place all the dry ingredients in a large bowl and mix. In a separate bowl, add the milk, apple juice (optional; see tip) and lime juice, and whisk until combined.
Pour the wet mixture over the dry ingredients and stir until well blended. Cover and chill in the refrigerator for least two hours and ideally overnight.
In the morning or before serving, chop and cook the peaches with a teaspoon of cardamom in a saucepan over low to medium heat. Stir continuously to prevent the peaches from sticking to the pan (keep the skin for added texture and nutrients). Cook to the consistency of a compote (about 5-10 minutes).
Take the mixture out of the fridge and divide into four bowls or deep containers, preferably in glass for visual appeal. Add a little milk if you find the consistency too thick. Top with a generous tablespoon of yoghurt, a tablespoon of compote and a teaspoon of nut butter. Finish with a few extra nuts and blueberries.
Enjoy!
Tip 1: All the nuts and fruits are grown in Tuscany. Try to track them down and this breakfast will be even tastier.
Tip 2: Apple juice can also serve here as a sweetener. If you add some, take out the equivalent of milk from the recipe. You can also prepare the overnight mixture with yoghurt instead of milk or combine the two.
