Bircher muesli is a wonderful, nutritious and simple breakfast dish made up rolled oats, a liquid – usually juice, milk and/or yoghurt, fresh fruit – typically apple and often banana, nuts and seeds. It was developed by Dr Maximilian Oskar Bircher-Benner, a Swiss physician and nutritionist, at the beginning of the last century.
Makes 1 large potion
Collect together your equipment (see Recipe Notes below) and ingredients.
The night before – chop the banana, core and grate the apple and mix both with the oats, yoghurt and milk. Also, stir in any additional fruit of your choice. You could also stir in the nuts and seeds but I prefer to add these the following day so they are nice and crispy.
Cover and refrigerate over night. Transfer to a serving dish now, if you prefer.
In the morning – give the muesli a good stir and if necessary, add any extra liquid, until it is the consistency you are looking for.
Add your chosen extra ingredients, such as nuts, seeds and sultanas to this muesli.
Nuts and seeds – I like to quickly roast my nuts and/or seeds for a minute or two in a medium hot pan. This brings out their flavours and ensures they are nice and crispy.
Equipment:
How far ahead do I need to make Bircher Muesli?
Classically the basic muesli is mixed the day before you want to eat it and left in the fridge overnight. This allows the oats to swell, soften and become more easily digestible. However, if, like me, you forget to do this the night before, don't worry. Just make it up as directed and leave it for as long as possible before eating. Even if it is just 10 minutes, it will still be delicious.
Blueberry Bircher Muesli with Blueberry Compote
Ingredients:
Topping:
Instructions: