In my book, hazelnut butter is positioned 6,000 feet higher on the delicious scale than almond butter, and in this Hazelnut Butter Bircher Muesli recipe, it works like a super–tasty little charm.
Bircher muesli is probably the king of prepare-ahead breakfasts. Some people call it ‘overnight oats,’ but essentially, the preparation involves weighing (for some), mixing, refrigerating for a couple of hours and then eating. If you are one of those busy people who often forgets to have breakfast in the morning, then get some of this in the fridge in the evening, grab it in the morning, hurl it into your bag and run! Eat it on the way. Slowly…
Bircher muesli was invented by a Swiss physician called Maximilian Bircher-Benner. Born in 1867, Dr Bircher-Benner was way ahead of the times in his approach to nutrition and the healing of his patients – he was all about raw foods that were predominantly made up of nuts, fruit and raw vegetables. This was a seriously uncool thing to do in those days – if only he could be here now, he could be smug as a bug that FINALLY people are cottoning onto the fact that a diet made up of white bread and meat ain’t so good for you!
HAZELNUT BUTTER BIRCHER MUESLI
- 100g (3.5oz / 1 cup) of rolled oats (preferably gluten free)
- 2 tablespoons of pumpkin seeds
- 5 dates, roughly chopped
- 1 pear, peeled and grated
- 2 tablespoons of hazelnut butter
- 240ml (2 cups) of water
- 40g (1.3oz / ¼ cup) of whole hazelnuts
- Stir all of the ingredients together in a bowl and place in the fridge for a minimum of 2 hours or, ideally, overnight.
- Remove from the fridge and add a little more water if the mixture looks too thick. Transfer to a bowl and enjoy as a seriously delicious breakfast!