"Recently, I was introduced to the general concept of the princess breakfast. The princess breakfast, as defined by my colleagues at work, can be thought of as any simple breakfast routine dressed up to the nines, sugary-sweet, and overly saccharine. Think yogurt bowls with sweet cherries, dark chocolate shavings, sweetened coconut flakes, whipped honey, and pistachio butter. In other words, the breakfast every sixth-grade girl begged for, but whose parents always forbade."
"Long before its popularity online, the concept of overnight oats was developed in the late 19th century in Sweden by a physician and nutritionist named Dr. Maximilian Bircher-Benner, who ran a sanitarium that served a healthy breakfast of oats soaked in milk and lemon juice, and topped with fruit and nuts known as Birchermüesli, the first overnight oat. When Darren McGrady became the chef of Princess Diana in the '90s, he recalls that she had overcome her disordered relationship with food."
Bland hotel oatmeal memories contrast with the indulgent 'princess breakfast' trend that dresses simple breakfasts with sweet toppings like cherries, dark chocolate, coconut flakes, whipped honey, and pistachio butter. Overnight oats trace back to late-19th-century Sweden, where Dr. Maximilian Bircher-Benner served Birchermüesli—oats soaked in milk and lemon, topped with fruit and nuts. Chef Darren McGrady prepared overnight oats for Princess Diana in the 1990s after she focused on her health. A noted recipe begins by soaking rolled oats in freshly squeezed orange juice overnight in the refrigerator.
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