A Bircher sort of experiment

To see the Summer Sky
Is Poetry, though never in a Book it lie –
True Poems flee.
~ Emily Dickinson

Bircher muesli with mango, mint and macadamias*

Ingredients:
1/2 cup rolled oats
zest of 1/2 orange
1/4 cup freshly squeezed orange juice (1 orange should do)
1/4 cup unsweetened yoghurt
1/2 tsp cinnamon
handful of mint leaves, chopped
handful of macadamias, chopped
2 tbsp shredded coconut**
1/3 mango, cubed***
1 tsp light brown sugar
dribble of milk
1/2 tsp honey (I used J. Friend and Co’s Beechwood Honeydew Honey)

Method:
Combine the rolled oats, orange juice, orange zest, yoghurt and cinnamon in a bowl. Stir well, then cover the bowl with cling wrap and place it in the fridge to chill for at least 1.5 hours.

When ready to serve, stir in the other ingredients. Simple, gently sweet and so good when the sun is attacking your face and you want a cold, wholesome breakfast.

Yields one serving.

* The alliteration here is entirely serendipitous – I picked the ingredients based on what I had left at home yesterday.

** I unfortunately forgot to add in the shredded coconut… but I know it would have been even better with it!

*** I find it easiest to dissect a mango this way: cut into three parts leaving the seed in the middle. Make deep diagonal cuts in the top and bottom third, so you get diamond-shaped mango pieces sitting in the skin. Invert and let the cubes fall into the bowl (you may need to coax them out with a knife if your mango isn’t ripe/soft enough – I had to do this yesterday). Eat the middle section while standing at the sink, letting the juices run merrily down your arms.