Butternut Bircher Muesli with coconut and lime
Do you find yourself looking for inventive ways with vegetables on a regular basis? The thing about shopping once a week from the farmers’ market is that you are often looking for ways to use something up. This is why I cast my eye over a half a butternut squash and wondered idly if it would be OK for breakfast.
At the Movenpick Dead Sea on a recent trip to Jordan, I tucked into their delicious Bircher muesli with relish and remembered how much I loved it. It’s the ideal start to the day if I can remember to get organised the night before. Packed full of fresh fruit (traditionally grated apple) and a good amount of tummy-filling, sustaining fibre, it’s a moreish and healthy way to provide loads of energy until lunchtime. No snacking needed.
There’s a saying going around right now promoting the food pyramid way of eating “breakfast like a king, supper like a pauper”. While I’m not ready to nibble at night just yet, the first bit of advice makes sense for healthy eating through the day without feeling deprived.
So was eating butternut squash raw a thing? I found only one recipe online and tried it out. The bowl looked pretty but it was made with orange juice which delivered far too many bright flavours all clashing together for my tastes. I need a bit of creamy comfort first thing. Next time I swapped the juice for organic coconut milk* and a touch of lime for a tropical vibe and couldn’t get enough of it. You could also use fresh coconut and add the milk plus some shredded meat into the mix – in fact that’s definitely my next thing to try.
Butternut, coconut and lime Bircher Muesli
- 150g rolled oats (sometimes called old-fashioned), wholegrain if possible
- 400ml organic coconut milk*
- Juice of 1 small lime (or to taste)
- thick slice of butternut squash, about 50g, peeled and deseeded
- 1/2 apple
- 1 medium carrot, peeled
- raw honey (to taste)
- optional toppings: seeds, nuts, fresh fruit, yoghurt, compôte, bee pollen, berry powder**
Put the oats into a medium-sized bowl with the milk and lime juice. Grate in the butternut squash, apple and carrot – if you are in a hurry use the grating disc of your food processor, otherwise a box grater or coarse microplane will provide exercise your arm muscles. Stir all the ingredients to combine, cover and refrigerate overnight. In the morning stir in raw honey to taste and add any toppings you choose.
** A friend introduced me to this delicious and nutritious dried wild bilberry powder which is handy if you are out of fresh fruit.
There are so many flavour riffs on Bircher. I asked a few friends for ideas. Dannii of Hungry, Healthy Happy is a big fan and recommends an apple and blackberry version. I should have known that Helen of Fuss Free Flavours would have tried butternut – it sounds super in her sunrise Bircher. Nut butters are particularly handy if you are eating vegan (my teen is this month) so Becca’s banana and peanut butter overnight oats on Amuse Your Bouche is a good suggestion.
Want more butternut inspiration? How about spiced butternut squash muffins with margarita sour cream or fettuce with butternut squash, sage and smoked garlic ?
Linking this to Simple and in Season as making the most of the last of our local, organic veg season here in Dubai.
Just a reminder to join me in the kitchen, on my dog walk and in various parts of Dubai on Snapchat – mycustardpie
Are you an overnight oats fan (Bircher by a different name)? Would love to know what combinations you enjoy? And are chia seeds champion or challenging? Let me know in the comments.