Baked apple Bircher muesli: The good Doctor Bircher is amazed | EUROtoday

In the tall cupboard subsequent to the hearth is a row of huge jars like one thing in an old style sweet retailer. Jars stuffed with oat flakes and golden raisins, pumpkin seeds and flaked almonds. There’s a screw-top jar of chia seeds, grey because the January sky, and a brilliant jar of amber maple syrup. This cabinet is the place I combine oatmeal with seeds and dried fruit for my Bircher muesli and the place I maintain my bread for toast – a breakfast cabinet, if you’ll.

Next door on the range, I’m roasting sliced ​​almonds in a forged iron skillet – almonds that give my winter breakfast a nice crunch and crackle paying homage to the previous Rice Crispies of yesteryear. Grains soaked in apple juice or milk are actually sometimes called “overnight oats,” however for me it’s going to all the time be about Bircher muesli, even when my very own addition of kefir and chia seeds owes loads to the long-departed Dr. Bircher-Benner, the inventor of this wholesome breakfast, would have appeared heretical. His recipe for the “little puree” contained as many apples as oats. In my recipe there aren’t fairly as many apples, and the Boskop or Cox are coarsely grated and stirred in late in order that they maintain their winter crunch. On significantly chilly days the apples are even baked.