This winter the words “another cold front blowing in” have become code for “don’t bother getting out of bed.” But we’ll give you a reason: Peels NYC pastry chef Shuna Lydon’s Bircher muesli. One loving spoonful of the scrumptious, hearty stuff and you’ll be sprung.
For the cereal
1½ c. large oats
1 c. quick-cooking oats
¼ c. amaranth
1 c. apple cider or freshly squeezed orange juice
1. Preheat oven to 350°.
2. On a cookie sheet, toast 1 c. large oats, quick-cooking oats, and amaranth for 30 minutes or until lightly browned. Let cool.
3. In a medium-size bowl, add remaining large oats; toss to incorporate.
4. Pour in the juice till the oats are moist and there’s about ½ an inch of visible liquid (you may not need all the juice). Soak for 2-24 hours.
5. Mix Greek yogurt in by equal parts or to taste. Mixture will keep for 48 hours.
For the topping
½ c. pumpkin seeds
½ c. sunflower seeds
2 tbsp. confectioners’ sugar
1. Preheat oven to 400°.
2. In a medium-size bowl, mix seeds, sugar, and just a few sprinkles of cold water to moisten; mix until uniformly coated.
3. Spread on a cookie sheet and bake for about 15 minutes or until seeds are toasted and sugar has become shiny.
4. Store in a dry Pyrex container. Mixture will keep at room temperature for about a month.
For the assembly
1. Spoon muesli into a bowl.
2. Sprinkle with seed mixture on one side and diced seasonal, fresh fruit on the other. Other optional garnishes include cooked fruit compote, low-sugar jam, or dried fruit.
To see the mouthwatering Peels menu, go to peelsnyc.com.
Photo: Darcy Strobel
|It’s party time! Cozy up to our crowd-pleasing end-of-winter recipes.|