A few months ago I ordered a hotel muesli breakfast while traveling for work and received one of the best breakfasts I'd ever had in my life! After some research I found out it was a version of a Bircher-Benner muesli. Obviously it was not a non-dairy version but I has happy to make an exception to experience such a wonderful dish!
Mix the following in the final serving bowl;
- 2 tbsp Coaches Oats (or quick rolled oats)
- 1 tbsp pistachios
- 1 tbsp raisins
- 1/4 cup almond milk
Soak for 30 minutes to 1 hour at room temperature (soak overnight in the fridge if using regular rolled oats).
Stir in the following;
- 2 tbsp cashew cream I make up batches and freeze 1 tbsp lots in ice cube trays. Yogurt would also work pretty well...I may try that next!
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
Let sit for 10 minutes to let the spices soak in.
Just before serving mix in;
- 1/2 grated apple (I used an unpeeled gala apple)
Add more milk if a runnier consistency is desired.
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The original version has lemon juice and suggest using a sour apple. I decided to use a sweeter apple so I didn't have to add a sweetener. If you use a tart apple you may need to drizzle some honey or agave over the top.
