I have a dilemma with tipping milk into the kitchen sink all the time. Although my partner loves it, I don’t drink it as much as he does. So when he goes away for a few days or a month at a time, I’m left with milk sitting in the fridge, most of the time not knowing what to do with it. I’m not used to having a cup of tea for breakfast, except when it’s winter time. I’m used to eating rice three times a day, and if you have experiences where your white-skinned colleagues laughed at you for eating it so much, then you do know what I mean. So when the best-by date comes, I have no choice but to throw it away. Also, I had the dessicated coconut in my pantry sitting for a long time, and so I thought again “There must be another way for me to use it.”
But when I got my hands on “My Petite Kitchen Cookbook” by Eleanor Ozich and saw this recipe, I thought I gotta try it. Eleanor has her own food blog of the same name, and now has a cafe named Mondays with a fellow food blogger.
I got curious about why this recipe was called Bircher Muesli in the first place. And so when I Google searched it, here’s a great article by Mix Your Own about where it originated. This should have been mentioned in the book, but anyway it’s no biggie.
I had this for breakfast three straight days now, and I definitely love it! I cannot believe how simple it really is to make it. Let me share with you my version of the Coconut Bircher Muesli.
1 cup rolled oats
1 1/2 cups coconut cream or coconut milk (in this case, I used a combination of regular dairy milk and light coconut cream and still works really well. The reason Eleanor uses coconut milk is when you want your breakfast dairy free)
1/2 cup shredded or dessicated coconut
a drizzle of runny honey, maple, date, or any sweet syrup, even a few teaspoons of sugar will do
Put in a big jar the rolled oats, coconut cream or milk, and shredded coconut. If you don’t have a big jar, you can put in two medium-sized ones but make sure the milk level in the jar is a bit above the oats. Close the lid, then place it in the fridge overnight.
In the morning, scoop a few tablespoons from the jar into a bowl, add your favorite fresh or dried fruit (even a combination of both is fine), nuts, and a drizzle of any sweet syrup or sugar.
During summer, you can have this cold, but during winter months I warm it through in the microwave. If you don’t like shredded coconut or even coconut milk, then you can use soy milk, almond milk, any non-dairy milk you have.
Now I know which recipe to use the next time I feel I don’t know what to do with the left-over milk.
Interested in buying her book?
For New Zealand-based customers, you can buy it straight from her food blog shopping cart.
For international customers, you can buy it through this Amazon.com link.
Here’s to a healthier, better you!