Pukkolla: Quick, Delicious Make-Ahead Breakfast

I think everyone who knows me knows what a huge Jamie Oliver fan I am. This week, I’ve been watching "Jamie Oliver’s Food Revolution" on ABC (perhaps one of the most important shows on TV at the moment, in my opinion). Then, my husband procured the entire BBC production of "Jamie’s American Road Trip", and so far we’ve followed him as he explored the Mexican community of east LA and cowboy culture in Cody, Wyoming. Yum!

All of this Oliver mania left me hungry for even more Jamie, so I pulled out my old cookbook "The Naked Chef Takes Off" and found a recipe that I’ve been meaning to try. It’s basically a sort of muesli, and it has a beautiful silky, not-too-thick texture. I have made muesli before, but always with yogurt; I prefer it Jamie’s way. This dish is extremely healthy, and convenient, since you can make it all ahead of time. Both my husband and I absolutely loved it.

The name "Pukkolla" is a play on the British slang "pukka", which means something like "wicked" or "awesome". He’s very informal in his measurements - it’s all part of his natural, laid-back approach. Love it!

Pukkolla
(Jamie Oliver’s Muesli)

several handfuls of rolled oats (not instant or quick)
a handful of dried fruits (raisins, cranberries, dates, etc.)
a handful of crumbled walnuts
a few tablespoons of bran meal
a few tablespoons of flaxseed meal (This was my addition for the nutritional benefits of flaxseed!)

This mixture may be kept in an airtight container for several months if you want to make a large batch and take out a smaller amount each day to prepare. Here is how you prepare it:

The night before:Cover the mixture with milk (or soy/rice/almond milk). Grate in 1 apple, stir, cover and place in refrigerator overnight.

The next morning:Remove the bowl from the refrigerator and stir. Slice up a banana and stir it into the mixture. Can add a little honey for extra sweetness if desired. Serves 2.