Let’s hear it for Bircher Muesli.
In my twenties I dated a guy who worked in the travel industry. It was one of those relationships that you chalk up to a really important and valuable life lesson because the alternative is admitting you wasted six of your best years with nothing to show for it. He’d get discounted travel and hotel stays everywhere we went. Sometimes we’d stay out late and crash at this fancy hotel in the CBD and in the very late morning, we’d roll out of bed and go downstairs for the best breakfast in the city (we’re talking pre-Bills here Sydney folks). They served really good Bircher muesli and I had it for breakfast every time we stayed there, even on mornings that were begging for bacon and eggs. Looking back, I think that really good Bircher muesli was the best thing to come out of that entire relationship. I must have spent a decade searching for one that was as good. I never did, but my own Bircher Muesli recipe comes close.
And here ’tis! This Bircher Muesli recipe is perfect for morning sickness because all of the ingredients are mixed the night before. Sometimes you add ingredients in the morning, but when you’re nauseous and just need to eat something, the last thing you want to do is mix ingredients. I’d been making this recipe in big batches to get me through morning sickness in my first and second trimester and it was the best thing ever. I ate rice pudding in the mornings when I was pregnant with Finn and digestive cookies with Bennett but the Bircher Muesli is so much better. And it’s healthy – unlike cookies.
I’m still making it once every couple of weeks because life is so much easier in the morning when breakfast is already made. This morning I didn’t have any in the fridge so I made good old fashioned hot oatmeal with ancient grains from Trader Joe’s and added almonds and golden raisins. And a lot of brown sugar.
So here’s my Bircher Muesli recipe. For people who have morning sickness. Or those who don’t.
2 cups traditional oats
2 cups plain Fage yogurt (or any Greek yogurt, even vanilla)
1 cup apple juice
2 granny smith apples (grated)
1/2 cup golden raisins
1/2 cup slivered or flaked almonds (important for the texture)
1/2 cup of light cream or half & half if you’re feeling it. Which I usually am.
Mix the oats, yogurt, apple juice, grated apple, raisins almonds and cream in a bowl. Put it all in an airtight container in the fridge overnight.
In the morning, add honey, agave, coconut syrup or whatever sweetener you want, to taste. You can serve it with blueberries, sliced banana, strawberries or whatever else you fancy.
PS – this recipe is nothing like the original “Birchermüesli” recipe created by Maximilian Oskar Bircher-Benner, but I am certain it tastes much better.