This has become a firm favourite amongst our guests here as we serve it each day topped with really good yoghurt and fruit compote that we make with fresh berries and a reduction of crème de cassis.
The following recipe will keep in an airtight container for up to four months so you can batch prepare and have a tasty, healthy, energy packed, low GI breakfast for the season. Use the best quality ingredients you can find and if possible use organic dried fruits and seeds.
500g Jumbo Rolled Porridge Oats (Drizzled with honey and roasted for ten minutes and allowed to cool before adding the other ingredients.)
300g Hemp Hearts
300g Pumpkin Seeds
300g Sunflower Seeds
300g Thompson Raisins
300g Dried Mango (finely chopped)
300g Dried Pitted Prunes (finely chopped)
300g Dried Apricots (finely chopped)
150g Dried Cherries
150g Dried Cranberries
150g Dried Blueberries
150g Dried Goji Berries
150g Flaxseed
150g Milled Flaxseed
150g Cacao Nibs
So as you might imagine the exact quantities are not essential and the recipe will scale up and down according to your needs.
This recipe will transform very easily into Bircher Muesli by the addition of grated apple, yoghurt and honey and soaking overnight so that the dry fruit softens and become plump and juicy.
So enjoy some health at breakfast and feel the benefit on the slopes!
Peter Hughes is the Executive Chef at Bighorn in Revelstoke, recently crowned 'The World's Most Exclusive Chalet'' by the Financial Times 'How to spend it', 'The King of all Heli Lodges'' by the Robb Report and the ''Apex of the Apex!'' by Forbes Life.
