in the morning
. . . . . . . .
i haven’t shared many recipes or tales from my kitchen recently. this is mostly because it took me a while to get the magic back in my kitchen after i moved. but also, there are a number of blogs out there that already do a wonderful job of sharing recipes and stories about food.
sometimes, however, a recipe is worth sharing with you – so i hope to do that a little more often. today, i’m sharing a favorite breakfast recipe for bircher muesli. my mother has been making this for a few years and it is delicious. i make this in the evening with very little fuss, and when i wake up in the morning, it’s ready to eat. the ingredients are incredibly simple, and it has no spice (though a pinch of cinnamon might be very good). i don’t know why this is so addictive, but it certainly is. i think this recipe appeared in the “letters” section in gourmet magazine a couple of years ago. mix some up this week and enjoy with hot coffee.
also, hang on to your hats, but i think i’ll have a second post for you today. with luck, i’ll be back here this evening to share a new mix with you. what can i say? february is a tough month, so hopefully some recipes and tunes will help to see it through …
bircher muesli
1/2 cup slivered almonds
2 apples
1 1/2 cups rolled oats, preferably organic
1 cup milk
1/2 cup plain yogurt
1/2 cup raisins
scant 1/4 cup sugar (i use demerara or turbinado sugar; you could also use your favorite alternative sweetener, such as maple syrup. nothing artificial though. yuck.)
Toast almonds at 350 degrees, for 8 -12 minutes. Allow to completely cool.
Peel apples, then coarsely grate on the large holes of a box grater. Stir together with remaining ingredients. Chill covered for 8 hrs.
(note: this recipe makes enough for about 5-6 servings, depending on how hungry you are. i’m usually very hungry. covered in the refrigerator, it will keep for up to a week.)
Comments are closed.
the blue hour 
This looks very tasty indeed, and a lovely thing to wake up to in our damp grey February mornings.
I’m very pleased to have stumbled across your blog and beautiful photographs. Thank you for all the inspiration. I shall look and lurk lots.
sounds really good! can’t wait to hear your mix!
this sounds so good, i have a question, could you warm a serving? and say add a dash of cream? basically how can i get more fat in it? :)
hi brian. thanks for posting this-i always enjoy a peek into your kitchen, and this sounds like an especially delicious way to start off the morning. i finally rec’d “the breakfast book” by marion cunningham yesterday and was so thrilled by the content that i stayed up way too late reading it and flagging a bunch of the recipes. it also helped calm me down after i saw “the road” last night-which was, to say the least, a VERY intense movie experience!
Love this recipe. And waiting for the tunes. This winter has indeed been long. I usually make it go faster with much coffee and chocolate cake (:
a recipe and a mix in a day! good stuff. you might be interested in Jamie Oliver’s riff on museli – calls it pukkola – darn tasty.
I love utilizing overnight muesli. In the summer, a chilled bowl of sweet oats and fruit is so perfect on a warm morning. The plus is that a quick zap in the microwave and breakfast is ready; no one can get away with saying they have no time. I love mine with shredded apple, almonds and chopped figs. Yours looks delicious too.
That looks delicious, Brian. I’m out of bread, so this may be on my radar for tomorrow morning.
this sounds very nice. i may try the recipe some time!
thank you for sharing.
This sounds great! :) I want to try it this weekend! :)
we often have birchermüsli in summer, when it’s hot outside. it’s a swiss recipe. put other fruits in it (strawberries and bananas in summer…) and it’s so delcicious. it doesn’t need any sugar, it’s perfect as it is. nice photos, brian, as always:)
I love the fruit picture against the wood and subway tiles. It’s a perfect expression of morning!
I am so excited to try something new for breakfast. I remember having something like this in Hawaii years ago and it had half and half in it. YUM!
I love bircher muesli and haven’t made it in ages. Thanks for the inspiration; I desperately need some new breakfast ideas.
Precisely the way my world looks every a.m., before coffee — all fuzz and blur.
thanks for reminding me of how much i love museli. excited to try this recipe :)
I made this & it’s so good. I used greek yogurt. I also added dried cherries instead of raisins & a bit of cinnamon. Warmed it in the microwave for a few seconds & poured some honey on top. Thank you for sharing this recipe with us.
Your blog is wonderful. I landed here a few weeks ago & visit often. It’s really nice to find blogs with original inspiration. So rare these days. Keep on!
I love this apple photo. Thank you!
You might want to look at Jane Grigson’s very minimalist recipe for Bircher Muesli. She uses half a lemon – which stops the apple from browning, and also adds a very nice tartness.
LOVE that you posted this recipe. This past year we have been directly under bircher muesli’s addictive influence – I think two out of three mornings have included a wee bowl and we show no signs of slowing down yet. And being the faithful Canadian we are it’s maple syrup all the way!
I don’t visit your blog daily but I enjoy overstaying my welcome when I do arrive. Your photos are a wonderful embrace of life and friendship. Thank you!