Ben and I are off to the country today for work, leaving super early. With a bit of a drive ahead of us, I felt it prudent to pack a week’s worth of snacks. We have muesli bars (I will share the recipe soon), mum’s plum cake (I will share the recipe super soon!), celery and carrot sticks, cashews and dried bananas. Water, too. I plan on moving our soundtrack between 80’s classics and 90’s Mariah Carey.
But first, breakfast. Bircher muesli is my favourite on the go breakfast – just grab and go, baby. I prepped this meal yesterday morning before leaving for work, as I like to be organised before my road trips and knew I wouldn’t be home until late (and at that point, all I’d want to do would be to boil some pasta and plonk on the couch to finish Happy Valley – side note, WHOA, that show…). I had some beautiful nectarines to use, so decided to roll with a stone fruit theme, adding my usual oats, chia seeds, milk and yoghurt. Ground cardamom felt appropriate, so I folded some into the mix and went with a little maple syrup for sweetener, as it’s Ben’s favourite. I also prepped some toasted seeds, ready in a container for crunchy morning decoration.
All that was left to do was grab our food and play Dexys Midnight Runners while we drive. Happy Wednesday, folks.
Nectarine and Cardamom Bircher Muesli
1 cup Rolled Oats
1 tablespoon Chia Seeds
1 juicy Nectarine, cut into small pieces (choose your chunk size based on preference, but know smaller chunks will distribute the nectarine flavour more keenly. My chunks were small).
1/4 teaspoon ground Cardamom
3/4 cup Milk
1/3 cup (a heaping 1/3 cup) Greek Yoghurt
1 teaspoon pure Maple Syrup
To serve: toasted seeds and an additional, diced nectarine.
1. Combine the oats, chia seeds, diced nectarine, cardamom, milk and yoghurt in a bowl. Stir well to combine. Taste and add maple if desired.
2. Cover the bowl and leaving to soak overnight in the fridge. In the morning, serve with toasted seeds and diced nectarine.