You know that Spring is right around the corner when birds singing on trees right outside your window wake you up in the morning even though your alarm tells you that you deserve another 20 minutes of beauty rest. For some reason however, I have absolutely no problem waking up when it’s warm and sunny and it even leaves me with plenty of energy to get creative with my breakfast. A snapshot to illustrate what I mean by Spring (this was today around lunchtime on Campus!)
Yes, people were running around in short sleeved t-shirts and having picnics on the lawn!!!
Anyhow, when we were skiing last week, the breakfast buffet was extraordinarily good and to be honest I didn’t even get round to trying everything since I was stuck at the fruit and muesli buffet. The muesli that they served was bircher muesli inspired and was loaded with nuts and dried fruit and looked like this:
I knew that I wanted to re-create it as soon as I got home since it tasted different to the Bircher Muesli we make at home. Instead of using just normal oats I actually used an organic müsli-mix that included oats, spelt, barley and amaranth and included dried fruit and nuts (apple, coconut, banana, almonds and hemp seeds) and spices.
I first laid my eyes on the müsli mix when I went shopping with my mom on Saturday but thought that it was a dumb idea to bring oats to England when I could easily buy them here. On Monday however I had to go to the grocery store again to buy lunch for the trip and on second thought the idea didn’t seem so bad after all since they were perfect for this Swiss Breakfast Müsli!
I intentionally did not soak the oats overnight (as you would do with overnight oats) because I like some crunch in my müsli. If you wish to you could follow the recipe of this Bircher Müesli and soak the oats in hot water overnight and in the morning add milk and yogurt just before adding the fruit and nuts. Of course you will have to adjust the amount of milk used to your liking.
Hope you enjoy this recipe!