Food & Drink

Pastry Chef Shuna Lydon's Breakfast of Champions

The Hills Are Alive with the Sound of Muesli

peels muesli!

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.

Bircher Muesli
Serves four


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

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