Breakfast Recipe/ Dairy Free/ No added sugar/ Wheat Free

Bircher Muesli

When staying at my boyfriends house this weekend, he wow’d me with a special breakfast – Bircher Muesli.  It was so good, I couldn’t get enough of it and in coming home, I’ve whipped some up for myself and added the recipe for fellow Fussy Foodies.

Bircher Muesli was developed in the 1900s by a Swiss physician Maximillian Bircher-Benner.  The original recipe used uncooked rolled oats soaked in water overnight to soften them, then mixed with a spoonful of lemon juice, apple, nuts and sweetened condensed milk.  The recipe has been passed on over the years, allowing for slight tweaks to account for personal tastes and seasonal produce.

Here’s the recipe Tim used for our Bircher Muesli:

 

 

 

Bircher Muesli

Bircher Muesli

Bircher Muesli Ingredients

 

(makes approx. 4 servings)

  • 2 cups of rolled oats
  • 1/4 cup of dessicated coconut
  • 1/2 cup of sultanas
  • Handful of chopped blueberries
  • 1 apple, grated
  • 1 pear, grated
  • 1 cup of orange juice (or fruit juice of your choice)
  • 3 tablespoons of goats yogurt (you could use soya / sheeps / cows if you can eat dairy)
  • Handful of flaked almonds (or any nuts / seeds of your choice)
  • Slices of kiwi (or fruit of your choice)

Bircher Muesli Recipe

Put the oats, sultanas, coconut, chopped blueberries and orange juice into a bowl.  Mix together, cover and leave in the fridge to soak overnight.

In the morning grate the apple and pear and add to the mixture, then stir in the yogurt.  Mix until all the ingredients are combined.  Serve into individual bowls, sprinkle over some flaked almonds and add slices of your seasonal fruit.

Top Tips

  • Soaking the oats in water overnight instead of fruit juice will reduce the acidity.  Alternatively, you could use part juice part water to keep some of the flavour.
  • You can reduce / increase the amount of fruit juice (or fluid) you add to achieve the consistency you desire.  Remember, the oats will absorb some of the juice overnight so be careful to add enough fluid so that the mixture keeps a smooth texture.
  • The ingredients can be adapted to suit your personal tastes – a whole array of dried fruits, nuts, seeds and fresh fruits can be used to create different flavours.
  • The yogurt gives the muesli a delicious creamy, rich texture.  If you are conscious about the fat content, you could choose to leave the yogurt out.

Bircher Muesli is such a simple recipe and definitely worth the preparation the night before. The chilled oat and yogurt mixture combined with the crunch of the fruit and the sharpness of the kiwi was mouth watering.  This is definitely a breakfast I’ll be having a lot more frequently and big thanks go to Tim for introducing me to it!

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5 Comments

  • Reply
    Miranda
    January 27, 2009 at 1:14 pm

    How does one wolf whislte online??? That is looking very very tasty… a Fussy Foodie gold star for Tim down in the big smoke. Will be trying Bircher Muesli myself this week, maybe with reduced dried fruit to bring the fruit sugars down a little. Will let you know what I think.

  • Reply
    Miranda
    February 23, 2009 at 1:56 pm

    What a winner. The lovely Tim made this for us this weekend, I do love guests who make breakfast!

    This is a great breakfast alternative and really flexible. If you are in a hurry and forget to make a batch just add the orange juice (a little more than normal) to the oats and leave to soak for 10 mins. Then add other ingredients as required.

  • Reply
    Cheryl
    June 6, 2009 at 10:40 pm

    Hi there – any ideas what could be used instead of oats? I have thought perhaps a mix of buckwheat & rice flakes, but these won’t swell like oats so the consistency won’t be the same . Any tips?

    • Reply
      Miranda
      June 16, 2009 at 8:32 am

      Cheryl I have been experimenting – check out the all new Gluten Free Bircher recipe, lets us know how you get on.

  • Reply
    Maria
    June 30, 2010 at 2:59 pm

    Wow what a great recipe! I will be making this for hubby and me to have for our breakfast at the weekend, can’t wait.

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