This delicious, nourishing dish of soaked oats with fruits and nuts stores well in the fridge, so why not make a big batch on Sunday and enjoy it on busy weekday mornings? For the sale of dietary variety, try varying the nuts and fruits you eat it with.
Author: Conner Middelmann
1/3cupold-fashioned rolled oats(gluten-free, if desired)
1 apple (with peel, if organic)
1cupkefir whole, plain
1cupwhole, plain Greek yogurt
1tbspmaple syrupif you're avoiding added sugars, replace with a few drops of liquid stevia (to taste)
Combine oats, seeds, apple, cinnamon, kefir, yogurt and maple syrup (if using) in a container, stir to combine, cover tightly and chill overnight (or at least 1-2 hours).
Transfer to plate or bowl and scatter with fruit and chopped nuts. Serve immediately.
Fruits: Berries taste great on Bircher Muesli; I used raspberries and blackberries in this recipe, but strawberries and blueberries are great too (careful with blueberries, as they are quite a bit higher in sugar than other berries). Stone fruits when in season taste great on Bircher muesli, too -- e.g., apricots, peaches, and plums.
Nuts: Use your favorite nuts, such as walnuts, almonds, hazelnuts, pecans, etc. They should be as fresh as possible, raw and unsalted.