My Favourite Bircher Muesli
Maximilian Bircher-Brenner was onto a good thing when he created his Swiss Bircher Muesli - not only for his patients at his Zurich Sanatorium with the intention of encouraging more raw fruits into their diets but for the rest of society and the time-poor, nutritionally unbalanced generations that followed.
You see, Bircher Muesli is just the perfect breakfast in every way possible. In case you’re not familiar with Bircher, it’s a cold, uncooked porridge, with the original version being a wonderful mix of soaked oats, grated apples, and cream.
First of all, if you have a bowl of Bircher Muesli for breakfast, you won’t be reaching into the pantry or heading for the vending machine or wherever you get your snacks from come mid-morning. It’s going to keep you FULL. Considering it’s an invention of a doctor and nutritionist, the ingredients have been carefully considered to provide you with the perfect balance of complex carbs, fat and protein.
Secondly, to enjoy Bircher Muesli to its fullest potential, it’s best to soak it overnight. And to make it with the traditional kind of oats (rolled or jumbo). Some say a few hours of soaking suffices, but I tend to disagree. A full night of soaking really allows the liquid to tenderize the oats for a creamy, chewy texture.
Thirdly, because you’re making this the night before, it’s going to save you time and save you from decision fatigue come the morning. I remember during my university years during exam time, I’d eat this morning after morning after morning. And even sometimes for lunch.
Now, don’t get me wrong, at a glance it can look like a bowl of “mush”. But with other additions like raisins, and if you choose to add any toppings like crushed nuts, nut butter, compotes etc. you’ll be crunching on all the textures for a wonderful flavour party in the mouth. Although I will highlight this one more time - you really do need to make this with the traditional kind of oats, none of that quick kind. In which case you will have a bowl of “mush” which would ruin the whole experience. And that would be a real shame.
It’s hardly a recipe and everyone has their own version these days, but here’s my take on the old Swiss favourite.
Makes 1 serving:
1/2 cup rolled oats
1/4 cup milk or water (I used plant based coconut or home made almond milk)
1/2 an apple thinly sliced or grated
1 tbsp. coconut yoghurt
a small handful dried fruit of choice (optional: medjool date, apricots, cranberries, raisins)
a small handful of crushed walnuts
cinnamon
a squeeze of lemon
a handful of berries, for the topping
Method:
Combine oats, milk, coconut yoghurt, raisins, cinnamon and a squeeze of lemon in a bowl and allow it to soak overnight. This allows the oats to become tender (which makes it also easier to digest, for a gut-friendlier breakfast) and the raisins/dried fruit to plump up. In the mornings, stir through 1/2 of the sliced apple, reserving some for the topping. Serve with crushed walnuts and berries.
*As mentioned, a lot of people have their own take on Bircher. Feel free to add or stir through any other toppings that you desire - delicious with almond butter, chopped macadamia nuts, chia seeds, pumpkin seeds - the list goes on x