I've loved Bircher Muesli ever since trying My New Roots' recipe about a year ago. Not only is it an easy and delicious breakfast, but it's also incredibly nutritious. Now, what is it, you ask? Well, Sarah Britton does a wonderful job explaining it, but I'll do my best to summarize. Basically, it's raw oats mixed with some kind of liquid, whether it's milk, juice, or water, and soaked for an extended period of time. Soaking grains makes them easier to digest and increases vitamin and mineral absorption in the body. This dish is sometimes referred to as "overnight oats" or "oats in a jar," but it was first created by the Swiss physician Maximilian Bircher-Benner around 1900 to improve the health of the patients in his hospital. Imagine eating raw fruits, vegetables, nuts, and grains to improve health! We've come a long way...
This particular recipe was a happy experiment. One evening I was preparing for a very early, busy morning and wanted to throw together something nutritious, delicious, and portable. In my sleepy, pre-bed stupor, I decided to use up the rest of my leftover coconut milk, throw the last of my frozen raspberries in, and add a few tablespoons of already-chopped almonds, hoping the flavors would meld nicely in the fridge overnight. The next morning, I hopped out of bed, put some clothes on, threw my mason jar of bircher muesli in my bag, and ran out the door to catch the bus. Once on the bus, I carefully opened my mason jar and stirred, all the while hoping beyond hope that my creation was tasty and not a big ol' flop of an idea. I took one bite and oh my goodness. This was the best Bircher Muesli I'd ever made. The coconut milk added the most wonderful creaminess, the almonds lended some crunch, the maple syrup created the slightest sweetness, and the thawed raspberries balanced everything out with their tart, fruity flavor. It was the perfect start to my morning and filled me up until I could head back home for lunch. Needless to say, I've made this many times since and love it. I just know you'll all enjoy it as much as I do!
I hope everyone in the states had a wonderful Thanksgiving yesterday! As I mentioned, I made my Stuffed Squash, but instead of kabocha, I used acorn squash. It was a hit! Everyone at dinner enjoyed it next to their turkey and I enjoyed it on it's own. We also had the most deliciously interesting West African peanut soup! It had pureed butternut squash, ginger, peanut butter, and cilantro. I'm thinking I need to ask for the recipe and make it to share with all of you. Seriously good. And such a fun evening--I got to spend time with a puppy dog, my mom, and new, kind people. Thanksgiving truly brings everyone together.
Spiced Raspberry Overnight Oats
½ c. oats (buy gluten-free if needed)
¼ c. chia seeds
½ c. frozen raspberries
¼ c. full fat coconut milk
¾ c. almond milk
2 tbs. chopped almonds
1 tbs. maple syrup
1 tsp. vanilla extract
1 tsp. cinnamon
Combine all the ingredients in a bowl or pint-sized mason jar until incorporated. Cover with plastic wrap if using a bowl or the lid if using a mason jar. Place in the refrigerator overnight, or at least 8 hours. Remove from the fridge, stir, and either eat on its own or top with more fruit and nuts. Enjoy!