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Food for Thought Friday: {recipe} 15 minutes to cooling breakfasts all week long!
 


Do you ever suddenly remember a food you LOVE but haven’t eaten in AGES?! And then you crave it so much that you can’t stop thinking about it until you’ve eaten it again?! Once you do, it’s kinda like reconnecting with an old friend - a joyful reunion! :)

That happened to me this week, which makes me extra excited to share this oldie-but-goodie recipe with you.

It’s a heat wave in San Francisco and so I’ve been craving all the cooling foods. This one is kind of like a summer version of oatmeal. No actual cooking required, only mixing. Like all my favorite “recipes” - it’s super flexible and open for interpretation, AND you can make a big batch in about 15 minutes and then eat it for several days!

My mom and I first became obsessed with bircher muesli after having it in Europe, where it was a common offering at the free hotel breakfast buffets, especially in Germany. (Bircher muesli apparently originates in Switzerland according to this article.)

My favorite thing I learned from my mom (she's my number one cooking inspiration!) is her “can do” attitude. It was quite often growing up that we would eat something we loved out, to which she would say “We can make that!” And then she’d figure out how to do it herself, cooking it many times until she could make it just as good - or often even better - than the original dish.

This is one of those recipes, which makes it an especially nostalgic favorite for me. You might recognize it by its American-ized name, “overnight oats,” which had an internet "moment" a few years ago. Doesn’t matter to me what you call it - it’s delicious!

This recipe is my favorite way to make it, although - if you watch my Instagram story here - you’ll see that even when following my own recipe, I always mix it up a bit.

Hope you enjoy!

Love,
Jess


My Favorite Bircher Muesli
Takes 10-20 minutes, makes about 6-8 servings/about 6 cups

RECIPE KEYS:

  1. Texture - the texture makes this interesting to eat, which is why I like to use “old-fashioned rolled oats” - the thicker oats have a bit more chewiness. This is also why I love slivered or sliced almonds. Almonds are harder than other nuts, so though they do get softer when soaked in the liquid, they maintain a nice bite. You can certainly use any nuts/seeds you like - they will surely all be delicious. If you don’t eat oats, you could also make a version of this with a variety of different nuts/seeds. I haven’t tried it myself, but I’m sure it would be really good!
  2. Consistency - a key to this recipe is making it slightly “soupier” initially than you think you want it. That’s because the oats (and nuts) will absorb the liquid over time. Of course - if it does get thicker than your liking after time in the fridge, you can always thin it out with extra milk/nut milk/yogurt.
  3. Sweetness to tanginess ratio - in terms of flavor, this is what you’ll want to think about! I like mine mainly tangy and also slightly sweet - hence the orange juice plus yogurt as my favorite combo.
  4. Creaminess - If you use milks instead of yogurt, it will be slightly less creamy/not as thick, which is certainly fine! Just something to keep in mind.

Ingredients:
  • 2 cups whole grain rolled oats, preferably “old fashioned” or even “extra thick”
  • 1-2 cups plain yogurt OR 1(13.5oz) can of coconut milk (full-fat recommended for both coconut milk and yogurt)
    • note: non-dairy yogurts also work well (as long as they taste good to you they will taste good here!)
  • 2.5 cups liquid: a combination of orange juice and milk/nut milk - I have done a full 2.5 cups OJ, but more often do about 1 cup OJ and 1.5 cups milk/nut milk. I prefer fresh squeezed juice from 3-4 oranges, but you can certainly use store-bought juice
    • note: if using coconut milk instead of yogurt, you may not need all of this liquid.
  • ~1 cup sliced or slivered almonds (or sub other nuts)
  • 1/2-1 cup shredded dried coconut
  • dash of cinnamon
  • pinch of salt (about 1/2 tsp kosher salt)

Optional additions and/or toppings:
  • dash of nutmeg
  • dried fruit
  • additional nuts, seeds and/or protein powder
  • fresh fruit as a topping before eating! HIGHLY recommend berries and stone fruit right now
  • sweetener of your choice as needed

Instructions:
  1. In a medium-large bowl, or the container in which you want to store this, combine the dry ingredients: 2 cups oats, ~1 cup nuts, 1/2 cup shredded coconut, pinch of salt, dash of cinnamon.
  2. Squeeze oranges if using fresh, or simply add the orange juice and any milk/nut milk equivalent to ~2.5 cups liquid. Stir to combine, oats should start to absorb the liquid.
  3. Stir in yogurt or coconut milk.
  4. Taste and adjust for spices/salt/sweetness/tanginess, as well as the consistency. It should be slightly soupier than you’d most want to eat it. Add any additional ingredients according to your tastes!
  5. Place in the fridge for an hour or overnight. (Or you can definitely eat some now if you want!)
  6. Top with fresh fruit and any additional toppings you want to add before you eat it. If it has gotten too thick in the fridge, you can thin it out with additional milk/yogurt/etc.
  7. Lasts in the fridge for 5+ days, if it makes it that long!
PS. Like FREE STUFF?! Download my Craveable Salad Guide to print out and hang on your fridge for inspiration!

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Hi, I'm Jess! I help health-conscious, busy people transform their cooking from "chore" to "whippin it up!" through intuitive cooking, which I teach through online classes, free content, coaching and more. This is my newsletter, Food for Thought Fridays, where I share highly actionable tips and inspiration to help you cook more intuitively (which makes cooking feel easier and SO much more fun!). Once a month, I share a recipe that's really worth making, and I only share those with my email subscribers.

    I currently work + live on land that is the unceded territory of the Ramaytush Ohlone. And I can't wait to eat at Cafe Ohlone when they reopen someday! Check out this article about them.


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