With James away on a stag weekend, I couldn’t really justify the customary Saturday-morning-bacon-sandwich – somehow the idea of making one on my own seemed a little too self indulgent, plus it’s usually his job. So I guess what I’ve gone with here is definitely far healthier and perhaps a little more ‘girly’, but still super tasty and quite a spoiling weekend breakfast – it’s also one of my favourite things. Bricher Muesli is traditionally made with milk and/or yoghurt, but I’ve given it a miss as I didn’t have either. I don’t particularly think the milk is necessary, but a good couple of tablespoons of yoghurt stirred in at the end would make it deliciously creamy if you fancy it that way.
Here’s the recipe:
For the muesli: 100g rolled oats, 250ml good quality apple juice, 1 apple, 1tsp honey, 50g mixed nuts (I used flaked almonds, hazelnuts and walnuts)
For the rhubarb compote: 50g sugar, 150ml water, 10g grated ginger, 1/2 vanilla pod and 200g rhubarb (approx 2 sticks).
Soak the oats in the apple juice for at least half an hour – I soaked them overnight, but half an hour is fine. Once they have softened, grate in the apple and stir through the honey (or agave nectar if you prefer). Lightly toast the nuts.
For the rhubarb compote, slowly dissolve the sugar in the water over a low heat in a large flat pan. Once the sugar has completely dissolved, add the ginger and vanilla, turn the heat up a little and let it bubble away for a couple of minutes. Add the rhubarb and cook for 8-10 minutes, mushing it up a little as it cooks.
Stir some nuts through the muesli, add a dollop of rhubarb compote and scatter over some more nuts. Delicious.
The muesli part will make enough for two people (i’m already looking forward to the rest tomorrow), you will have some compote left over – but it is delicious with yoghurt or ice cream or just normal muesli / granola. Or you could even make a little mini crumble with it. It’ll keep for at least a week in the fridge.