Before overnight oats in mason jars took over Pinterest and the lives of those who frequent it, there was bircher muesli. A humble breakfast of oats, fruit, and nuts softened in yogurt and milk.
It’s tasty beyond what I imagined it could be, I actually surprised myself. The whole is definitely greater than the sum of its parts here. I once snuck a taste of an apple muffin batter I was making and it was super delicious. THIS is what it tasted like. It’s satisfying and healthy and requires no morning fuss. The topping possibilities are endless.
To my dismay, however, my kids fully rejected it. They love oatmeal, they love yogurt, they love apples, so I have no idea why they wouldn’t accept it. I pulled a mom stunt and refused to give them anything else to eat. They stood their ground. I stood mine. They were hungry monsters all morning. It was really a lose-lose situation, but I saved my integrity in the go-hungry rule.
I don’t want to make another meal for kids who refuse what’s in front of them. That’s silly. But then they pull at all my heart strings. And I know they can’t like everything.
Adulting is hard. Sigh.
And please don’t take that to mean that your kids won’t like it, because it’s yummy like rice pudding meets apple muffin batter.
- 1 cup large flake rolled oats not quick or instant
- 1 cup milk of choice I prefer whole
- 1/2 cup greek yogurt
- 1/2 cup pure 100% orange or apple juice
- 3 tbsp maple syrup or honey
- 3/4 cup blanched almond slices or slivers
- 1 cup grated peeled apple
- Stir together all ingredients in a an airtight container and refrigerate overnight or up to 3 days.