The sight of bircher muesli on a hotel breakfast buffet table makes my heart skip, but I’ve never managed to recreate it successfully at home.
I think, in part, it might be because hotel bircher muesli has dollops of cream and/or sugar in it. Delicious, but too indulgent for every day.
Determined not to succumb to a calorific alternative, I’ve vowed to find a tasty alternative to hotel bircher muesli.
A number of blogs and forums rave about Jamie’s recipe from his The Return of the Naked Chef cookbook, so here goes:
Ingredients (makes around 4-7 portions)
8 large handfuls of organic rolled oats
2 large handfuls of ground bran
1 handful of chopped dried apricots
1 handful of chopped dried dates
1 handful of crumbled walnuts
1 handful of smashed or shopped almonds, hazelnuts or brazil nuts
milk (or soya/almond/oat milk) to cover
1/2 crunchy apple per portion, washed and unpeeled
Put oats and bran into a large Tupperware with apricots, dates and any other soft fruit (I added dried cranberries). Add the walnuts, almonds, any other nuts and seeds. This mixture will keep for up to two months in an airtight container.
The night before you want to eat your pukkolla, put two portions of the oat mixture into a bowl and cover with the milk, grate in half an apple per person and stir immediately to keep apple from discolouring. I’ve also read in forums about people adding nutmeg and cinnamon at this stage. Place in the fridge overnight.
When you’re ready to eat it, slice or mash half a banana per person, stir into the soggy oats and add honey to taste. Serve with a dollop of yogurt and some fresh mixed berries.
The result? Delicious - and worthy of a posh hotel breakfast buffet table. I used plenty of milk because I like it quite sloppy, and with just a teaspoon of honey added it was sweet enough.
The ground bran added some fineness to the texture and the nuts some crunch.