Summer Berry Muesli
Betsy and I really love our new apartment in Denver, but it has zero cooling capabilities besides fans in every room. That’s generally enough though because our unit is mostly in the shade. That said, I’ve been trying hard to use the stove as little as possible so the apartment stays cool.
This recipe does use some heat, but it’s pretty minimal. No burner is on for more than a few minutes and the end result is a really light and flavorful summer breakfast.
I served these guys as a side for a brunch one day, but honestly they work great as a breakfast on their own.
Let’s dig in!
Summer Berry Muesli
Yield: 4 servings
1 1/2 cups rolled oats
2 2/3 cups boiling water
1 apple, shredded
1 lemon, juice only
1 banana, mashed
1 cup Greek yogurt
1/2 cup slivered almonds, toasted
Fresh berry syrup:
1/2 cup raspberries
1/2 cup blackberries
1/2 cup blueberries
3 tablespoons water
2 tablespoons brown sugar
1) Start oats the night before by heating water and stirring it into oats. Let sit overnight, covered.
2) THe next morning, drain oats of any extra water. Peel and grate apple and squeeze lemon juice into grated apple. Then stir apple into oats along with mashed banana.
3) To make the syrup, combine ingredients in a small pot over medium heat and cook until sugar is dissolved and berries are just starting to break down, just a few minutes. Kill the heat and let cool slightly.
4) Divide muesli between four bowls. Top with greek yogurt.
5) Spoon berry syrup over the muesli and top with toasted almonds and a drizzle of honey. Garnish with mint.
Can be made 30 minutes in advance.
For almonds, add slivered almonds to a dry pan and toast over medium-low heat until they are fragrant, about five minutes.
Most muesli recipes starts with soaking oats. I like to let mine soak overnight, but the truth is that they probably only need a few hours. If you’re actually making these for breakfast though, it’s way easier to start the oats the night before.
Just stir the boiling water into the oats and let them sit at room temperature (covered).
The next morning the oats should be soft, but not mushy really. If there is any extra liquid in the bowl, drain it off so the oats aren’t runny.
Also, you’ll need these fruit items for the muesli base.
Peel the apple and grate it and then squeeze on the lemon juice so the apple doesn’t brown. Then stir in the apple with the oats along with the mashed banana.
This is pretty good as-is but it’ll be a bit tart on its own. This is fine though because we are topping it with lots of other stuff.
To be honest, you could just toss fresh berries onto the muesli and call it a day, but if you have a few extra minutes, I think cooking them down into a very light syrup makes for a more interesting topping.
I just added a few different kinds of berries with some water and brown sugar in a pot.
Stir this all together over low heat and cook it until the sugar is dissolved and the berries are just starting to break down.
Whatever you do, don’t overcook the berries though. You don’t want them to turn to mush. This was my finished berry syrup.
The only other thing you really need to cook is the slivered almonds. Basically, just add them to a dry skillet over low heat and cook them until they are fragrant and lightly toasted. These can burn so watch them closely.
Then it’s just a matter of building the muesli cups.
Divide the muesli base, followed by the yogurt, some of the berries, almonds, a drizzle of honey (very important) and some fresh mint.
You can make these in advance if you want but I wouldn’t make them more than 30-60 minutes or they will kind of break down.
These are really good and a perfect summer breakfast in my opinion.