I’ve been charmed by overnight oats before, but until recently I had never tried what you might call the “original recipe” – bircher muesli. This dish was popularized in the late 1800s by Swiss physician Maximilian Bircher-Benner, who served it daily to the high-profile guests of his Alpine wellness retreat. The doctor’s intention behind this humble and wholesome “little mush” was to find a palatable way to get more raw fruit into his patients’ diets. Homeboy was driven by some puzzling proto-raw-foodism beliefs, but I’ll cut him some slack… You can’t blame the guy for living in what was essentially the dawn of nutrition science (people often forget that nutrition is such a young field; for perspective, realize that humans had no concept of vitamins until 1912). I have to give him credit for being ahead of his time in many ways, especially in making connections between health and harmony with nature. And, of course, for inventing my latest summertime breakfast obsession.
While I’m proud of my Floridian heritage (ha), there’s no doubt that my heart belongs on the west coast. I’m completely in love with the food culture in my new California home. The most gorgeous produce is both cheap and plentiful. The bulk bins overfloweth with every healthy ingredient. It’s paradise for locavores.
Since we’ve already been talking about planning ahead for our meals, let’s convert all those good vibrations into a make-ahead breakfast fit for a California king!Continue reading “Steel-Cut Muesli, California-Style”
I have a thing for steel-cut oats. These are the coarsely chopped oat groats that cook up with a nutty flavor and chewy/creamy texture. While I’m a long-time oat devotee, I had mostly only cooked with “old fashioned” rolled oats. I was stuck on the idea that they were the only way I could be guaranteed a bowl of hot oats in three minutes flat, and was convinced that the esteemed steel-cuts were only attainable for those willing to postpone breakfast in favor of 30 minutes of tending the stove. What I know now, is that steel-cut oats are perfect for reheating – seriously, good as new! We can cook up a mega-batch, refrigerate, and supply our healthy breakfast habits for a whole week.
Of course, no man can breakfast on porridge alone… sometimes the occasion* calls for pancakes. Back when I used to buy rolled oats on the regular, I hardly ever made a batch of pancakes without throwing a couple handfuls of oats into the batter. But now that my pantry is stocked with steel-cut (which I feared could break my teeth if given the same treatment), the oat pancake fix called for some creativity.Continue reading “Steel-Cut Oat Pancakes”