I saw Savor on display as I was checking out books at the library. A big, beautiful book, with an entire life inside it. So far I’ve made the homemade yogurt, cornbread, and this birchermüesli. If you are craving the mountain life, this book is for you.
Hot oatmeal season is coming, I know, but, in the spirit of complete denial, I’m wearing flip flops until the first snow, eating ice cream, and making another batch of birchermüesli.
Closely adapted from Savor: Rustic Recipes Inspired by Forest, Field, and Farm
- Put all the ingredients in a medium mixing bowl and stir well. Refrigerate overnight in tupperware. Stir again in the morning before serving.
The blackcurrants are my own addition. The original recipe calls for unsweetened dried blueberries, 1/4 cup rye flakes (which I replaced with rolled oats), and freshly squeezed orange juice (I used store bought OJ with lots of pulp).
I often double the recipe so it lasts me 5 days.