A few weeks ago we were lucky enough to head Down Under and spend a little time in Australia. It was an amazing time full of delicious food, beautiful beaches, and kangaroos. Kangaroos! We never got to see any in the wild, but I did get to pet about 50 of them at one of the wildlife sanctuaries..right after I got to hug a koala. Which was amazing. Obviously. I wanted to bring one of each home but apparently that’s frowned upon. Maybe next time!
One of the delicious food items that kept coming up over and over again was Bircher muesli, which is like Australia’s version of porridge or oatmeal. They really love their oats down there. Everywhere we went we’d discover a different version with new and exciting toppings. Fresh fruit in one city, homemade preserves in another. Pair it with a good cup of coffee (which is something they’re amazing at!) and you have a delicious breakfast.
When we came home, I picked up this yummy cookbook from Curtis Stone and discovered his tasty recipe for muesli. I’ve tried several versions of overnight oats off of Pinterest, and they’ve all been awful. The oats never really get soft and the flavor is just bleh. But this muesli is fantastic. It’s really easy to make, it will feed you for several days, and he gives four different versions of the toppings – one for each season. Since we’re still in the summer season and peaches are on sale, we’re pairing this muesli with some fresh peaches and a quick and easy coconut-almond crumble.