Bircher muesli with pear & ginger compote
Autumn is upon us in our wee corner of the world. The dark edges ever closer as the early evenings give way to night. The mornings carry a chill in the air so where once our bare feet trod the pavements, now socks and shoes cushion our footfall and warm our toes.
Our 15 month old son heralds in the mornings at our place, though an hour can easily pass before the three of us finally make our way to the kitchen. Breakfast is an increasingly elaborate affair which sees our bench strewn with nuts, seeds, dried fruit and grains. A pot of seasonal fruit gently simmers on the stovetop and the freshly made yoghurt waits to accompany it. What we serve all this with sometimes eludes us. Porridge, quinoa, millet, chia seed pudding and bircher muesli all vie for selection and although it is more frequently me who orchestrates this morning madness, I have to admit that my boyfriend provided the inspiration for this particular recipe when he whipped up a version of it for us a few weeks ago. Served with a pot of earl grey tea it makes a wonderfully autumnal breakfast.
2 parents and one toddler!Pear & Ginger Compot
2 pears, finely diced
Knob ginger, grated (about 1 tbsp)
1 tsp brown sugar
2 tbsp water
3/4 cup oats
1/4 cup almonds, toasted and chopped
1 tbsp chia seeds
2 tbsp desiccated coconut
2 tbsp currants
1 tsp vanilla extract
3/4 cup milk
1/2 cup yoghurt
MethodPear & Ginger Compot
1. Place the pears, ginger, brown sugar and water into a heavy bottomed saucepan and cook over a low heat until pear pieces are soft but still retain their shape. Remove from heat and set aside.
1. Place all the dry ingredients into a bowl and mix well to combine. Add the wet ingredients and again mix well. Add more or less liquid to achieve desired consistency.
2. Divide mixture between one baby bowl and a mummy and a daddy sized bowl, garnish with pear and ginger compot and serve.