On wintry holidays, mornings can start ever so slowly around here.
The first one up knows to start the coffee and fill the cats’ dishes. The dog does puppy cartwheels by the door when someone dons a coat and reaches for the leash.
The lazy ones gather in the sun-warmed family room, mugs in hand and legs tucked beneath still-PJ-clad bodies. My sister picks the morning’s music. My brother-in-law asks, “Are we ready for another pot?”
Slowly everyone emerges, sleepy and slow. “How was your sleep?” someone asks. “Good.”
It is good, these simple morning moments, these quiet exchanges, the stuff of family content far distant from the busy-ness and busi-ness the season somehow develops.
Swiss muesli (myoos-lee) is a do-it-yourself granola and the perfect breakfast accommodation for early- and late-risers and big- and light-eaters.
Just soak the oats and cider overnight. In the morning, stir in the apple, yogurt and honey. Then let everyone add whatever appeals, whatever appetite demands.
SWISS MUESLI
Refrigerator time: Overnight
Then hands-on time: 10 minutes
Serves 1 – 10!
-
PER SERVING
- 1/4 cup oatmeal (or oat bran or wheat germ)
- Apple cider to cover (or milk or soymilk or orange juice)
- Squeeze of lemon juice (omit if using milk)
- 1/4 an apple, grated (or banana or orange sections)
- Greek yogurt (or plain or fruit yogurt)
- Splash honey (or maple syrup or brown sugar)
- Toasted nuts: almonds, pecans, cashews, hazelnuts
- Seeds: sesame, sunflower
- Dried fruit: currants, dates, figs, cranberries, sour cherries, apricots
- Spice: cinnamon, nutmeg or cardamom
Soak the oats, apple cider and lemon juice overnight. Stir in the apple, yogurt and honey, then add the nuts, seeds, dried fruit and spices as desired.
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12/21/2005