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Champneys Soaked Muesli

Adapted from: Champneys
A bit like a summer porridge. SERVES 2, Keeps 2 days in the fridge

100g porridge oats
1/2 grated apple
1/2 grated pear
25g dried blueberries
dried cranberries
flaked almonds and sultanas
30-40ml orange juice
375ml soya milk
100ml soya yoghurt

Mix all the ingredients together except the yoghurt and leave in the fridge soaking in the milk overnight, add the yoghurt and then serve.

Bircher muesli

From: theguardian.com
Serves 4-6

200g rolled oats
200ml cold milk (full fat, low fat, soy or rice milk are all fine)
80ml apple juice
150g yoghurt (low fat or normal)
1 large granny smith apple, cored and roughly grated
70g agave nectar
60g raisins
½ tsp vanilla extract
Juice of 1 lime
60g walnuts, lightly toasted and roughly chopped
Your choice of fresh, poached or roasted seasonal fruit – plums, peaches, apples, pears, rhubarb – and/or fresh berries (optional)

Put the oats in a large mixing bowl and add the milk and apple juice. Stir and leave aside for 10 minutes to soften. You can leave them to soak overnight in the fridge, which will soften them up a bit more, but it's not necessary.

When ready to serve, add the yoghurt, grated apple, agave nectar, raisins, vanilla and lime juice.

Stir and transfer to serving bowls. Top with walnuts and fruit if you like.

Bircher Muesli with Spiced Caramel Apple Jam

Make this on Monday morning and eat throughout the week.
From: goop.com

Makes 2 1/2 cups muesli, and 3 (8-ounce) jars spiced caramel apple jam.

for the muesli:
1 Gala apples, quartered and cored (not peeled)
1 cups old-fashioned rolled oats
1 cups plain low-fat yogurt
1/2 cup apple juice
1/8 teaspoon ground cinnamon

for the spiced caramel apple jam:
1 1/4 cups granulated sugar, divided
1/8 cup fresh lemon juice
2 3/4 pounds Granny Smith apples (about 6)
1 vanilla bean, split lengthwise
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg

To make the muesli

Using a box grater, coarsely grate the apples into a large bowl. Mix in the oats, yogurt, apple juice, and cinnamon. Cover and refrigerate overnight.

Muesli can be stored for up to three days, covered and refrigerated.

Divide the muesli among four bowls, and top with spiced caramel apple jam.

To make the apple jam

In a large, heavy pot, combine 2 cups of the sugar and the lemon juice. Peel, core, and cut the apples into 1-inch pieces, stirring them into the sugar mixture as you go along. By the time you finish cutting the last apple, most of the sugar will have dissolved.

Set the pot over medium-high heat and cook, stirring often, for about 15 minutes, or until the apples release their juice and the mixture simmers.

Meanwhile, scrape the seeds from the vanilla bean and stir the seeds into the apple mixture. Stir in the scraped vanilla bean along with the cinnamon and nutmeg.

Reduce the heat to medium-low and simmer gently, stirring occasionally, for 20 to 25 minutes, or until the apples soften and fall apart and the mixture thickens.

Heat a medium heavy sauté pan over medium-heat. Sprinkle the remaining 1/2 cup sugar over the hot pan and cook without stirring for about two minutes, or until the sugar dissolves and turns an amber brown color. As the sugar dissolves, tilt the pan to allow the melted sugar to brown evenly. Immediately stir the caramelized sugar into the apple mixture.

Remove the jam from the heat and immediately divide the jam among six sterilized 8-ounce canning jars and secure the lids tightly. Allow the jam to cool to room temperature, then refrigerate until use.

Make Your Own Breakfast Cereal with the Muesli Formula

From: http://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-make-muesli-cereal

Basic recipe: Rolled Grains + Dried Fruits + Nuts and Seeds + Seasoning

There isn’t an optimal ratio of ingredients per se. But a grain-heavy blend will ensure the optimal mix of chewy and crunchy.

Start with a ratio of four parts grain + one part nuts/seeds + one part dried fruit.

Keep in mind that the more fruit you add, the sweeter it will be. The more nuts you throw in, the more expensive your grocery bill. Remember, also, that the grains will become soft when combined with milk or yogurt. Muesli with extra nuts will be overly crunchy; muesli with lots of fruit will be very chewy.

The Grain

You can use any rolled grain for muesli—oats don’t own the game. Natural and health food stores often have a selection of rolled grains, like barley, rye, spelt, or even rice. Letting them soak in milk or yogurt before eating softens them and eliminates the need for cooking. The key is using rolled, not quick-cooking grains. Quick-cooking means ultra-processed. “The less processed, the better,” says Leone. There’s no reason to stick to one variety of grain: Leone likes to mix and match grains for a blend that’s nutty, sweet, chewy, and hits all the right notes.

The Fruits

Dried fruit is where it’s at—and you’ll want to chop and slice it into small pieces. Mix and match as much as you’d like, but try to find fruit with little to no sugar added (it’s naturally sweet). Dates and raisins are staples in most pre-made muesli mixes, but why stop there? Branch out with dehydrated strawberries and blueberries, dried cherries, golden raisins, figs, or dried mango and papaya pieces. Want fresh fruit? Add that just before eating.

The Nuts and Seeds

Almond slivers are a muesli classic, but Leone says you can add any nut or seed you’re into (chop or pulverize them in the food processor before mixing into the cereal). Leone’s favorites are Brazil nuts, macadamias, and hazelnuts. Other excellent choices: pepitas, sunflower seeds, and coconut flakes. The only rule that applies here is that you toast the nuts/seeds and let them cool before adding them. Toasting in a dry pan on the stovetop or roasting in a moderately hot oven brings out the nuts’ oils, making them taste more flavorful.

The Seasoning

Skip the sugar when mixing it all together—you can sweeten it to taste at breakfast. (Additionally, granulated or raw sugar would just sink to the bottom of the jar, while honey or maple would gum everything up and make it sticky). What your muesli does need, however, is a pinch or two of quality salt and a few pinches of ground warming spices, like cardamom, cinnamon, and ginger.

Need Some Inspiration? Try These Combos

1 cup rolled barley + 1 cup rolled oats + 1 cup rolled rye + ¼ cup chopped dates + ¼ cup chopped dried apricot + ¼ cup pepitas + pinch cinnamon + pinch nutmeg

2 cups rolled oats + 1 cup rolled spelt + ½ cup dried blueberries + ¼ cup dried strawberries + ½ cup chopped almonds + ¼ cup ground flax

3 cups rolled oats + ½ cup chopped dried figs + ¼ golden raisins + ¼ cup chopped pistachios + 2 tablespoons pine nuts + pinch ground cardamom