A few years ago, I overcame the dramatic and turbulent changes in my weight that I’d seen in my late teens and early twenties. One of my remaining bad habits was that I never ate breakfast. After finally losing weight, I was worried that increasing my food intake would lead to increasing my waistline. But I was also aware of some of my blood sugar highs and lows throughout the day and eventually I took the plunge.
I’ve never looked back since and I remain a committed consumer of brekkie. I love porridge in the winter, but had more difficulty finding healthy and filling ways to break my fast in summer. Cereal with fake milk was okay, but I was always starving by 10am. One day, I saw a former Australian housemate making something for his lactose intolerant sister, who was visiting. He grated apples. He did stuff with oats. He manipulated nuts and seeds. And I learned that Bircher Muesli exists.
I love Bircher Muesli in the summer. I am going to give the basic recipe I use. Please note that a little variation in the quantities is no problem. You must prepare this at least a few hours before serving, preferably the night before.
- 1 apple
- A squeeze of lemon juice
- 25g oats
- 75ml fruit juice or smoothie
I normally make five servings at a time and leave it in the fridge throughout the week. I add the following items to taste each day.
- A handful of berries, fresh or frozen
- A couple of tablespoons of Greek yoghurt
- A couple of tablespoons of nuts
- A little dried fruit
- A squeeze of honey
- Grate your apples. I think it’s important to do this by hand and use unpeeled apples to ensure a great texture (no pun intended)
- Squeeze over some lemon to prevent the apple from browning
- Add oats
5. Stir well and refrigerate.
6. In the morning, the oats will have soaked up lots of liquid. Stir in what you like just before serving and savour.