Bircher Muesli: easily one of my favorite breakfast dishes containing oats. When it comes to lunch or dinner, I crave variety. I can’t have the same thing more than two days in a row (if at all), and then I don’t want it for at least a month. With breakfast, however, I can have oats every single morning and still never get tired of them.
I recently acquired a big bag of assorted oats form Mornflake at the Oat Brunch they hosted for some of Dubai’s food bloggers, and I’ve been having an absolute field day since then. I have quite a few exciting recipes up my sleeve that I’ll be sharing with you soon, but for the last few days I’ve had some juicy, fresh fruits in my fridge and I decided to incorporate them into my breakfast.
Today was “water-tank-cleaning-day” in my apartment building, and funnily enough, the only preparation I felt I needed to do for this was make my breakfast the night before. This makes zero sense, because I never need tap water in my breakfast, but my mind works in mysterious ways. Breakfast was sorted, but I faced several other water-related issues that I need not mention here. Let’s just say, I wish I had booked a staycation today. Note to self: Start reading the announcements on the building bulletin board.
Here’s recipe is my take on the Bircher Muesli. I’ve added some unconventional ingredients like bee pollen and flaxmeal, because I try and incorporate these in all my breakfasts. You can also drizzle some nut butter sauce on top, if you’d like. When it comes to breakfast, the bowls are my playground. There’s very little room to go wrong when it comes to oats, in my opinion.
Serves One because M and his breakfast preferences are as unpredictable as what Trump will tweet about next.
Bircher Muesli with Poached Pear | Recipe
- 1 medium sized pear, peeled
- 1 cup jumbo oats
- 1/4 cup mixed raisins
- 1 green apple, grated
- 1/2 tsp cinnamon powder
- 1/2 tsp bee Pollen
- 1 stick of cinnamon
- A thumb of ginger
- 1 tbsp flaxmeal
- 2 tbsp mixed nuts and seeds
- Fresh berries, or berry compote
- 1 tbsp pure maple syrup
- 1 cup milk of choice
- Mix the oats, milk, cinnamon powder, grated apple, flaxmeal, bee pollen, and raisins and refrigerate overnight.
- The next morning, place the peeled pear in a small, thick-bottomed pot till the pear is fully submerged. Add in the maple syrup, ginger, stick of cinnamon, and maple syrup. I also added some cranberry-lingonberry powder by Berryfect for color, but it's optional. Poach on low-medium heat till pear is cooked through.
- Once the pear is poached through (you can tell if a fork or skewer pierces through it easily), remove it from the pot, and place atop the bircher muesli.
- Raise the flame to high, and reduce the poaching liquid to a thick sauce.
- Pour sauce over pear.
- Garnish with fresh berries or berry compote, the mixed nuts/seeds, and enjoy with a warm cup of tea. I even added some dried pineapple because I love it.