Apple crumble overnight oats

As Spring advances and the weather warms up ... and, here in the Fens, we have had some beautifully sunny and warm weather over the Easter Weekend ....it seems time to put away the porridge bowl and turn instead to overnight oats; a summer version of porridge if you will, with the same creamy deliciousness.

Overnight oats is the more common ( and more prosaic) name for Bircher Muesli, the delicious concoction invented by Maximilian Bircher-Benner, a Swiss doctor and nutritionist at his sanatorium in Zurich at the beginning of the 20th century. His beliefs in the health giving properties of (mainly raw) fruit, vegetables and nuts, his propensity for cold showers and his idea that there should be harmony between people and nature, were vastly ahead of his time.

 

So here is my version of this delicious breakfast.

The oats are soaked overnight in apple juice, which gives a lovely sweetness and then finished in the morning with grated apple and yoghurt.

Nuts and seeds, lightly toasted with butter and a small amount of brown sugar, give a welcome crunch. I even suggest making more toasted nuts than you need here, as they keep well in a jar and are delicious sprinkled on all manner of things. 

In other news, I am absolutely delighted to say that my Kickstarter campaign exceeded its target and so my book 'A Year in my Fenland Kitchen' will be published!

44 recipes and photographs, arranged into the seasons, with snippets of life on the allotment.

I am over the moon!

Hoping all is well in your corner of the world.

Speak soon. 

Annie

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