As much as I love breakfast food I don´t actually have breakfast when I wake up, unless a cup of fresh coffee with a bit of milk counts as such. Then I have another cup; maybe another if the day feels like it started on the wrong foot. That usually is a result of what kind of night I had.
I have another, parallel life, an evil twin that has a complete life of it´s own at night. I talk, have been known to sing a few times (very badly I can assure you that, even though I couldn´t listen to myself) , to wake up crying, to bolt out of bed thinking someone called my name only to realize, a minute later, when I became aware of my surroundings, that it was all in my mind. When I was a kid there were many mornings when my parents found me sleeping on the living room couch, on another bed, even inside the bath tub.
But back to my breakfast, hunger usually strikes a few hours after I wake up. After all, I´m exhausted from such an active nightlife. Seriously, I am, often. So it´s close to mid-day that I am able to eat a proper breakfast. Sometimes I do; I take the time to prepare something interesting, flavorful, with textures. It´s true what they say about eating like a king in the mornings, it makes for a more energized rest of the day.
This muesli is really cold porridge. Now, I love oats in any form, especially breads and porridge. The idea of having it cold never occurred to me, though I guess it was a collateral effect on some occasions when the hot bowl was left somewhere while I did other things. This is meant to be cold from the start, so you let it fatten up with juice overnight to get the oats plump and sweet. Then there is really no end to what you can add to it.
FRESH MUESLI WITH YOGURT, BLUEBERRIES, APPLES AND NUTS
from the beautiful book La Tartine Gourmande, by Beatrice Peltre
The original recipe uses fresh raspberries and pistachios and I wanted to use them, but it´s not raspberry season. I substituted blueberries and hazelnuts because that´s what I already had.
2 cups (200g) quick-cooking rolled oats
2 cups apple juice
2 cups (250g) fresh or frozen blueberries
2 Tbs blond cane sugar
6 Tbs almonds, coarsely chopped
1 large red apple
Lemon juice, to taste
Whole plain yogurt, to taste
2 Tbs hazelnuts, coarsely chopped
Honey, to drizzle
In a bowl put the oats and pour the juice over to cover. Let the oats sit overnight, covered, in the fridge.
The next day, combine the blueberries, a squeeze of lemon juice, and sugar in a small saucepan. Place over medium heat and cook until the berries become soft, about 4 minutes. Remove from the heat and let cool.
Toast the almonds in a medium oven for 5 to 10 minutes, until lightly brown and fragrant. Set aside to cool.
Grate the apple and squeeze some lemon juice on top to prevent discoloration.
Divide the oats among 4 plates. Add the apple, blueberry puree, yogurt, hazelnuts and almonds to each bowl. Top with a drizzle of honey and a squeeze of lemon juice.