Saturday, July 9, 2016

Breakfast Poetry

Some years ago when Mr. Urban and I were in Shanghai, we had the good fortune of having Muesli for breakfast, one smoggy morning at the breakfast bar of a swanky hotel.  Although the hotel had a smorgasbord of goodies laid out, we both reached for a bowl of cold-looking oatmeal gorgeously topped with fragrant stewed fruit compote and roasted nuts.

One bite and the world became a better place.  Oats soaked in a creamy milk to a perfect ratio of bite vs mush, interspersed with soft green ribbons of grated apple and plump green raisins.  The mixture was sweet, but barely so.    It was a decadent treat you get served at a getaway health spa...

In the years since, I have made it from online recipes, using Old Fashion Oats and regular milk with honey.

But with all the talk of Steel Cut Oats being the way to go, and finding some quick-cook version at our Trader Joe's, Urban Toddler and I decided to whip up a batch this week, using Vanilla Almond Milk.

Although my Urban youngsters did not have a taste for it, Mr. Urban and I indulged in a number of bowls of Muesli for breakfast this week, topped with bananas or ripe peaches or slivered almonds... I made a point of having mine wearing my white terrycloth robe, pretending that I am far away at a getaway spa....

Give it a try!

Bircher Muesli

1 cup quick cook steel cut oats
2 cups unsweetened vanilla almond milk
1/2 cup green raisins
1 apple hand grated (for speed I used the mandoline but hand grating is the traditional way)

Mix all ingredients in a bowl and cover overnight in the refrigerator.

To garnish, you can add honey, fresh fruits or stewed fruits depending on the season, a dash of cinnamon, and nuts to your taste.

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