Tag Archives: oatmeal

bircher muesli.

When I was in Switzerland a few weeks ago, this was served at one of the restaurants where we ate breakfast one morning. It’s a national specialty there, and the best part about it is that it is infinitely adaptable.

It also makes a great transitional breakfast for the seasons. Hearty and filling, it’s best served cold, which is great as the days get just a little bit warmer and warmer. Consider it spring’s answer to oatmeal.

Bircher muesli is traditionally made with yogurt or cream, so in order to veganize the most traditional, original recipe, I subbed coconut cream. It was the perfect decision! The hint of coconut mixed with lemon, apple, and cinnamon makes an unexpectedly wonderful flavor combo. Since I first made this recipe a few weeks ago, it has become my go-to breakfast…. until I’m back home with my blender, that is.

Be sure to think ahead- you’ll have to assemble this the night before. But it means an extra 10 minutes sleep the next morning!

Bircher Muesli

Serves: 1-2

Ingredients

  • 2 heaping tbsp coconut cream (scooped from the top of a can of coconut milk)
  • 1/4 cup raw oats
  • 1 tbsp fresh lemon juice
  • 1 tbsp raisins
  • 1/2 tsp cinnamon (or to taste)
  • 1/3 cup almond milk (or more as needed)
  • 1 apple
  • 1 tbsp chopped walnuts
  • (agave or other sweetener to taste)

Instructions

  1. In a medium bowl or container, mix the coconut cream, lemon juice, raisins, cinnamon, and almond milk until combined. Cover and put in the fridge overnight.
  2. The next morning, grate the apple (with the skin still on) over the bowl so it captures any juice as well. Stir in the walnuts and sweetener of choice to taste. Depending on desired consistency, add more almond milk as needed.
  3. Serve.

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Filed under Breakfast, Eat, Gluten Free

Back to School Inspired

On a quick note, we survived Irene. In fact, we didn’t even lose power. We did lose a couple of trees, including one planted in memorial to my grandfather, but other than that, we’re pretty unscathed. We’re pretty lucky that we live in a mountainous area that often manages to sidestep the worst effects of these kinds of storms. That said, thoughts and prayers with everyone who did get hit hard, particularly those living on the Jersey Shore.

Anyways…

Don’t ask me why, but for some reason I am ridiculously nostalgic for Back to School this year. And I’m not talking college. I’m talking4th grade, lime green monogrammed L.L. Bean backpack, “check out my hot outfit from Limited Too and brand spanking new Skechers” Back to School.

So in the spirit of all the memories of lunch boxes and unrequited love notes, I created this breakfast bowl. Healthy and super yummy, it can be both Mom and Kid-Approved.

PB & J Oatmeal Pudding

4 tbsp rolled oats cooked in 1/2 cup water

1/4 cup puff grain cereal

1/4 cup plain greek yogurt

1/4 cup almond milk

1 spoonful peanut butter

1 tbsp vanilla

dash of salt

1/4 cup sliced strawberries sprinkled with stevia or other sweetener

Stevia or other sweetener to taste

Cook the oats in water. Put the cereal, yogurt, almond milk, peanut butter, vanilla, salt, and stevia in the blender. Blend until smooth. Add the oats, and blend again. In a separate small bowl or measuring cup, heat the strawberry slices sprinkled with stevia in the microwave for about a minute, until gooey. To serve, layer the peanut butter oats mixture with the strawberries.

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Filed under Eat