Recipe: Bircher muesli and other breakfast suggestions

In a nod to a more wholesome, nutritious new year, we present the ultimate breakfast for starting the day as you mean to go on, with the power to stave off morning munchies. Stir and leave to soak before you go to bed and wake up happy.

BIRCHER MUESLI

2 apples, such as Granny Smith, peeled and cored
300ml coconut water (or use apple juice or milk)
300ml plain Greek yogurt (3.5% fat or more)
250g rolled oats, kamut, or spelt
85g dried goji berries
3 tbsp flaxseed
2 tbsp coarsely chopped fresh mint leaves
3 tbsp maple syrup

To garnish:
Fresh berries, mint leaves, granola, Cape gooseberries and chopped nuts

1. Using a box grater set over a large bowl, coarsely grate the apples. Add the coconut water, 60ml of the yogurt, the oats, goji berries, flaxseed, and mint to the bowl and stir until all ingredients are thoroughly combined.

2. Cover the muesli and refrigerate overnight.

3. The next morning, mix the remaining 240ml yogurt, maple syrup and a pinch of salt into the muesli and spoon into bowls. Garnish as desired before serving.

Notes:
Makes about 900g. The muesli can be prepared ahead and refrigerated for up to 3 days. If you’re using coconut water, it’s better to use a yogurt with a fairly high fat percentage.

RECIPE ADAPTED FROM BREAD EXCHANGE BY MALIN ELMLID (CHRONICLE BOOKS, £21.99). 

Want more breakfast ideas?

It's easy to get into a rut when it comes to breakfast, particularly during dark winter mornings. But a warming meal first thing will set you up for the rest of the day. Try these three breakfasts for size, or head over to our Rise and Shine Pinterest board for more ideas.

Quinoa porridge with apples and spice

Image: The Teacup Chronicles

Using quinoa instead of porridge oats results in a lighter, more nutritious porridge, while the spices are warming and the apples add natural sweetness.

Get the recipe.

Shakshuka

Image: The Natural Cook by Tom Hunt

After something savoury? Shakshuka - a traditional Middle Eastern dish - features eggs, tomatoes, and a peppy blend of spices. Guaranteed to get the blood pumping and keep you full until lunchtime.

Get the recipe. 

Brioche French toast

Image: Sunday Suppers

Not everyone is dieting and detoxing this month, and this recipe for brioche French toast is almost bread and butter pudding-esque. Indulgent and delicious - perfect for those with a sweet tooth.

Get the recipe.

Words: Lottie Storey

Bircher muesli recipe from page 128 of January's The Simple Things - buy, download or subscribe now.

Recipe: Gochujang chicken skewers

Finger food for drinks parties, starters or whenever a yummy nibble might fit the bill.

Makes 20

500g/1lb 2oz chicken thighs, skinless and boneless, cut into 40 pieces
Sesame seeds and thinly sliced spring onions, to garnish

For the marinade:
2 garlic cloves, grated 
Thumb-sized piece of fresh ginger, grated
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp white wine vinegar
1 tbsp clear honey, plus
extra to taste
1 heaped tsp medium-hot Korean Gochujang paste
20 wooden/metal skewers
A baking sheet, greased

1. Combine all the ingredients for the marinade in a large bowl. Add the chicken pieces to the bowl and leave to marinate for no more than 30 mins.
2. Preheat the oven to 190C/Fan 170C/375F.
3. Put two pieces of chicken onto each skewer and lay them on the prepared baking sheet. Cook the chicken for 10–12 mins.
4. While the chicken is cooking, reduce the marinade in a small saucepan on a low-medium heat for about 3 mins, adding a little more honey to taste.
5. When the chicken is cooked, brush or spoon the sauce on top and sprinkle with the sesame seeds and spring onions.

Recipe from Party-Perfect Bites by Milli Taylor. Photography: Helen Cathcart (Ryland, Peters & Small).

More Christmas posts from The Simple Things.

Plenty more festive ideas for gifts, food and fun in December's issue of The Simple Things - buy, download or subscribe now. 

Christmas holidays: Kids' activities that help you out

Turn off that TV set...

...and make use of hyperactive kids in the run up to Christmas. Little fingers have many uses.

BAKE MINI CAKES, ginger biscuits or tree decorations or truffles for presents. Decorate and package in a little box, Kilner jar or with cellophane and a piece of ribbon to tie. Great for emergency gifts. 

DESIGN WRAPPING PAPER by taking a sheet of A3 and doodling on it, which you can then photocopy as many times as you want (equally effective in black and white). Other paper ideas are using rolls of black or brown paper and writing or drawing on it with white or coloured pens or using letter stamps to label.

SEW gifts for babies and little ones. Felt finger puppets are easy to make and look cute placed in an egg box. All you need is coloured felt, embroidery thread to sew eyes and pompoms for noses. Also try monster teddies (as mad and misshapen as they like!) or simple drawstring bags.

More Christmas posts from The Simple Things.

Plenty more festive ideas for gifts, food and fun in December's issue of The Simple Things - buy, download or subscribe now. 

Write your cards (well)

Timely advice to improve your handwriting from lettering artist Cherrell Avery.

1. Find a good handwriting pen, a roller ball or fountain pen that grips the paper.
2. Sit right. Bad posture equals bad writing. Make sure your legs aren’t scrunched up, your back is straight and hold your pen with a loose, relaxed grip.
3. Keep your fingers flexible, not rigid. Try doodling to practise mobilising your digits.
4. Spend five minutes writing, being mindful of what you’re doing, of how your writing looks, the speed and the shapes (not what you’re writing).
5 . Inspect your writing. Is the scale and proportion of your letters consistent? Are you forming your letters correctly? Many people miss the backbone in the letters n, m and r. Misjoining letters is also common. When writing at speed, n, m and h deterioriate quickly. Get to know what your habits are and practise slowing down to correct them. 

Cherrell teaches Transform your Handwriting courses at London’s Idler Academy, www.idler.co.uk.