Morning dew, low-lying sun, red noses, ugg boots, yup, Winter is here. You may be surprised to read that today's featured recipe is Bircher Muesli and not a piping hot bowl of porridge. Why you ask? I've been craving a spoonful of this creamy, fresh bowl of oaty goodness since our recent trip to Thailand. I don't know why, but after asking around, it seems it's not just me that only eats Bircher Muesli whilst on holiday. Perhaps it's the assumption that it's timely & fiddly? Or it's too indulgent for a Monday morning? Honestly, this couldn't be further from the truth. Okay, the version you get at a hotel buffet breakfast may include a dash (or two) of cream, but I promise the below versions will give you a healthy boost and if you close your eyes, who knows, you could find yourself on a tropical island or the slopes of Switzerland? The below variations start with a simple traditional base and with some creative fruity additions, cater for all four seasons & holiday moods. Simple Basic Bircher Muesli

• Rolled Oats 2 cups
• Apple Juice 1 cup
• Sultanas 60g
• Lemon Juice from 1/2 lemon
• Apples 1 cored, grated (Granny Smith or Pink Lady, large size)
• Silvered Almonds 1/4 cup
• Pumpkin Seeds 1/4 cup
• Flaked Almonds handful for serving
• Plain Greek Yoghurt 1/2 cup - 1 cup (depends how wet you like your Bircher)
• Honey to serve (optional)

Step 1: In a mixing bowl, add the rolled oats, apple juice, lemon juice and sultanas. Mix thoroughly, cover and leave to soak in the fridge overnight (or a minimum of 4 hrs). Step 2: Just before serving, add the grated apple, silvered almonds, pumpkin seeds and yoghurt, stirring to combine. Step 3: To serve, top with the flaked almonds and a drizzle of honey. SEASONAL VARIATIONS Winter - Ruby Red Bircher Muesli Additional Ingredients:

• Rhubarb 1 large bunch, washed & trimmed into 5cm pieces
• Caster Sugar 1 cup
• Water 2 cups
• Vanilla Bean 1 halved lengthways, seeds scraped or Vanilla Essence 2 tsp
• Lemon peel 2 x 5cm strips
• Cinnamon quill 1

Start with Step 1 in basic version above. To poach rhubarb, place a medium sized saucepan over a medium-high heat, add the water, sugar, vanilla seeds or essence, lemon peel and cinnamon. Bring to a boil then reduce to a medium simmer. Add the rhubarb in batches, cooking for approx 2-3 mins until just tender but still holding shape. Remove with a slotted spoon and place in a dish. Repeat until all of the rhubarb is cooked. Continue to cook the syrup for a further 10 mins over a medium-high heat until reduced and thickened. Remove from stove top and leave to cool slightly. Pour syrup over the rhubarb and set aside until ready to serve (discard cinnamon quill and lemon peel). Follow Step 2 in the basic version. To finish, top the bircher muesli with the glossy fingers of rhubarb, flaked almonds and drizzle with the rhubarb syrup. Spring-Summer - Fresh & Fragrant Bircher Muesli Additional Ingredients:

• Mango 1 peeled, cut into bite sized pieces
• Lime 1, zested & juiced
• Shredded Coconut 2 TB
• Mint Leaves 1 TB finely sliced

Start with Step 1 in the basic version. In Step 2, mix through the shredded coconut. In a separate bowl, mix together the pieces of mango, lime zest, juice and fresh mint leaves. Pile the mango mixture on top of the bircher muesli with flaked almonds to serve. Summer - Peachy Keen Bircher Muesli

• Peach 1 large, stoned & quartered
• Butter 1 TB
• Maple Syrup 2 TB
• Passionfruit 1

Bring to life the flavours of Summer with this rich silky sweet version of Bircher Muesli. Follow Step 1 and Step 2 in the basic version. Place a grill pan ( or you can use a cleaned bbq grill) over a medium-high heat. Divide the butter over the peach quarters and cover with 1 TB of the maple syrup. Place the pieces of peach on the grill and cook each side for approx 3 mins each side until slightly charred and softened. To serve, add the warm slithers of chargrilled peach on top of the bircher muesli, drizzle with the remaining 1 TB of maple syrup, flaked almonds & halved passionfruit. Summer-Autumn - Golden Gooey Fig Bircher Muesli

• Figs 4, halved
• Honey 1 TB
• Ground Cinnamon 1/2 tsp
• Butter 1 TB

Follow Step 1 and Step 2 in the basic version. Heat oven to 100 degrees celsius. Line a roasting dish with baking paper. Top each half of fig with a dash of butter, a dusting of ground cinnamon and a drop of honey. Place dish in oven and cook for approx 1 - 1.5 hrs, checking occasionally. To serve, top the Bircher Muesli with the gooey roasted figs, flaked almonds and an extra drizzle of honey .

So tell me, do you only opt for Bircher Muesli at a hotel buffet breakfast or do you treat yourself to this feel good breakfast at home?

Are you planning a holiday escape? I'd love to hear your thoughts & getaway plans.