Every once and awhile, there comes a recipe that seems too simple to be anything special. And then something magical happens. You make it anyway.
Super yumminess AND you’re delightfully surprised. Ever had that happen?
This is one of those kind of recipes.
So yes, it’s yummy, and yes, its simple, but do you want to know what the best part is?
It can be made ahead of time. Actually, its required. Even better.
Anything that can be made ahead is a winner in my books. I love prepping food in advance so that when I do need to eat (like when I get “hangry,” and I’m so hungry, I’m angry and I can’t think straight) the thinking has already been done for me. For example this Avocado Gazpacho was a beautiful 5 minute recipe that we could make ahead of time. Or how about this super easy 5 minute recipe that makes an easy “go to” nutritious snack.
Now this fresh bircher muesli recipe can be made as little as an hour ahead of time, but we like to throw it in the fridge before bed and it’s ready for a yummy breakfast in the morning. If you happen to be suffering from the hot, hot days, I promise you’ll be so delightfully surprised at how delicious and satisfying this breakfast is.
Do you want to know what the best part is?
Less than 5 minutes of work.
True story. Pour, mix and stir and sit back and wait for the fridge to do the work.
I made this recipe using a combination of a few things but if you use this simple equation you can literally make thousands of your own variations depending on what you have in the house.
The magic equations is….
2 to 1
1 cup rolled oats (or any flakes I’d imagine, like maybe quinoa flakes) and 2 cups liquid. Then add a little fun, like nuts, a sweetener of choice ( I chose to use juice as my liquid and opted out of a sweetener) and you have magic in your mouth.
Here is my version.
Fresh Bircher Muesli
- 1 cup rolled oats (Bob’s Red Mill makes a good gluten free one)
- 1 1/3 cups apricot juice
- 2/3 cup coconut milk
- 1/2 cup coconut ribbons/flakes
- 1/2 cup currants
Put everything in a bowl. Cover and refrigerate for a minimum of 1 hour or overnight. Eat with Greek yogurt and fruit or as is.
If you want to learn how to make this recipe using traditional food methods, go see Wardeh at GNOWFGLINS for her awesome ecourse on how to traditionally prepare grains.
I’m sharing this with Mangia Monday, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Fat Tuesday, Whole Foods Wednesday, Cast Party Wednesday, Allergy Free Wednesday, Real Food Wednesday, Simple Lives Thursday, Full Plate Thursday, Freaky Friday, Fight Back Friday, and Foodie Friday.