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.
In researching muesli, I ran across a recipe that said that the key to a good muesli is to add in the sliced apples right before you serve it. As you know, apples brown super quickly, so if you save them til the end, things will look a bit prettier. If you’d rather get it all done at once, that works too.
Stay tuned for the other toppings. We’ll conquer Poached Dried Apricots and Pistachios in the fall, Tangerines and Pecans in the winter, and Rhubarb and Hazelnuts in the Spring.
- 2 gala apples, unpeeled, quartered and cored (you'll be adding this in the morning you eat it)
- 2 cups old-fashioned rolled oats
- 2 cups plain low-fat yogurt (not Greek yogurt..the old school stuff)
- 1 cup apple juice
- ¼ teaspoon ground cinnamon
- ½ cup unsweetened shredded coconut
- ½ cup sliced raw almonds
- 2 Tablespoons sugar
- 2 Tablespoons egg white, stirred to blend
- 3 firm but ripe peaches, halved, pitted and cut into wedges (chop these up the morning you're eating)
- Mix the oats, yogurt, apple juice, and cinnamon in a big bowl. Cover and refrigerate overnight.
- Preheat the oven to 300F. In a medium bowl, mix the coconut, almonds, sugar, and egg white.
- Line a sheet pan with parchment paper and spread the crumble out on the pan.
- Bake for about 15 minutes, or until you have a nice golden brown color.
- Grate the apples using a box grater or a Cuisinart and mix the apples into the muesli.
- Top the muesli with the fresh peaches and crumble.