OH MY MEUSLI
This soaked meuslix dish was introduced to me when I was working down in Melbourne, Australia in 2009. I had the absolute pleasure of working directly with Food Photographer, Jackie Middleton, which was a true pleasure in many ways. Jackie and her husband brought me on as the official concept, menu and recipe developer for her new establishment, Earl Canteen. They introduced me to this recipe in the midst of recipe testing, and I was immediately hooked. The earthy goodness of an oatmeal dish, balanced with a plethora of flavors, textures, and a super digestible breaky option. Yes! Just for the record, this dish originates in Switzerland and is known as "Bircher Meusli." Pronounced "Bir-ka," which is good to note just in case you find yourself ordering breakfast in a fabulous Swiss Alpen town such as the photo depicts!
OH MY MEUSLI
2 cups Rolled Oats 1 cup unsweetened coconut, toasted 1 cup apple cider
2 cups of water
1⁄4 cup currants or dried cranberries
2 apples, shredded 1/2 cup walnuts, chopped
2 bananas, chopped into small dice
4 T. raw honey
1 T. poppy seeds pinch of vanilla extract
Mix the first 6 ingredients together in a large bowl, the night before you plan to eat the Meuslix. Cover and refrigerate.
The next morning, add the walnuts, bananas, honey, poppy seeds and vanilla. Mix well and enjoy.
*Feel free to add more apple cider when serving, for a more liquidy texture.
*Other topping options include; yogurt, chia seeds, other chopped nuts, fresh or frozen berries, almond butter, etc. Be creative!
*This is a great dish to make ahead in a jar, and take with you on the road, to work, or on the run.
*If you prefer a hot "oatmeal" dish, heat this up in a small saucepan before serving.
