What’s not to love about Granola. The nuttiness. The crunch. The health quotient. Over multiple trips to Switzerland, I discovered an absolutely yummy staple breakfast called Bircher Muesli. When I first tried to reverse engineer the dish, I realised that shop bought Granola, which is the base, is not only awfully expensive, but also full of sugar.

That’s when the lab coat was put on and to experiment making my own granola in the oven. All you need is oats, whatever superfood-like seeds you can lay your hands on, yogurt, that every house has, and any fruit that you might fancy, and you have the makings of a Bircher Muesli.

Freshly baked Granola stays in a glass jar for weeks. So you can add the partner ingredients whenever you feel up to Bircher Muesli. I call it functional food, terrifically tasty, and so cool to say – Bircher Muesli.