Almost Wooden Spoon's Beet Bircher Muesli

Healthy breakfast is such a great way to kickstart the day, and the fact that you can prep it the night before makes it even better.

This is a super healthy breakfast—my take on a copycat Bircher muesli from Wooden Spoon in San Francisco! Angie took us there for breakfast over Memorial Day weekend last year, and we loved everything, especially the muesli. I’ll definitely go back next time I’m in the city.

I tried to recreate it with similar toppings, but you don’t have to stick to those—just use whatever fruits, nuts, and seeds you have or love!

Note:

• You can use carrot if you don’t like beet.

• Bircher muesli is best the next morning after making it, but you can store it in the refrigerator for up to 3–4 days if you haven’t added any fruits yet.

This recipe has been adapted from NYT cooking.

Serve 4

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Ingredients

For muesli:

• about 1~1 1/2 C beet, peeled and finely grated

• 1C rolled oats

• about 1/3C pecans or almonds, chopped

• about 1/4C golden raisins or craisins

• about 1/3C unsweetened flaked coconut

• 1/2 tsp cinnamon

• pinch of kosher salt

• 2/3C milk

• 1/2C plain Greek yogurt

• 1 tbsp honey or maple syrup (you can add more if you want.)

• 1 tsp vanilla extract

For topping (per serving):

• 1 tsp chia seeds

• 1~2 strawberries, stems off and sliced

• 2 tbsp blueberries or raspberries

• 1~2 orange segments

• 2 tbsp apple, cored and chopped (peeling is optional)

• about 2 tbsp unsweetened coconut flakes

• about 1 tbsp pistachio

• a few mint leaves for garnish, optional

Instructions

1. Mix all the muesli ingredients in a container, cover with a lid and refrigerate overnight.

   

2. If needed, add more milk or yogurt before serving. Scoop about 1/4 of muesli into a shallow bowl and sprinkle with chia seeds. Top with fruits, nuts, coconut flakes, and mint leaves—or any toppings of your choice!

   

   

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