It’s been a relatively dismal start to August with heavy downpours of rain the last few days. I’ve even had to resort to wearing a jumper on at least two occasions…. where has the sunshine gone!? I’m still in Pimms-o’clock, shorts and Summer sandals mode, I refuse to accept Autumn is already moving in.
So what better way to deny that Summer is over than with a big summery bowl of Bircher muesli to brighten up these dreary mornings?
Overnight oat breakfasts are currently my favourite breaky option because they’re so refreshing and keep me satisfied for way longer than the average cereal fix does.
Although I’ve just finished interning at Food and Travel Magazine (where has July gone?!) and therefore don’t need to wake up so early, my body clock is currently still running on work time. So I was up early this morning poaching my pear (as you do) whilst listening to the news on the radio, feeling like a professional worker (minus the job) who’s got their shit together and who’s the type to also fit in a morning yoga class… if only I was that together.
I’m currently spending my days applying for jobs, cooking and creating recipes and catching up with old friends. I also reeeeally want to go away somewhere before I start a job, but I just don’t know where, I just know I NEED a holiday… so any suggestions send them my way!
In the meantime, if you fancy giving this Bircher muesli breakfast bowl a go, you’ll find the recipe below! Have a lovely day x
Bircher muesli with caramelised poached pear
1/2 cup rolled oats
3/4 cup milk
1 tbsp chia seeds
Generous splash of apple juice
1/2 tsp cinnamon
1 tsp maple syrup/ honey/ golden syrup
1 tbsp Greek yoghurt/ (yog of choice)
3 cups water
1 cinnamon stick
Small peeled chunk of ginger
2 tbsp honey
2 tbsp white sugar
Make your Bircher muesli the night before. Mix all the ingredients except the toppings together in a bowl and leave covered overnight in the fridge.
The next morning add all the ingredients for poaching the pear to a pan and when the mixture begins to boil add your pear to it. Make sure it is covered by the liquid. Reduce to a simmer and leave for 20/30mins until tender. Remove pear and set aside. Leave the poaching juices on the heat and boil for 10/15mins to let it reduce and caramelise. (If you prefer, you can poach the pear the night before instead).
Add your Bircher muesli to a bowl with a dollop of greek yoghurt in the middle and place the pear on top. Top the muesli with some strawberries. Pour some of the poaching juices over the pear and sprinkle some pumpkin seeds over the dish for a finishing touch. (Flowers are optional!)