Bircher Muesli

In about 1900 a Swiss doctor named Maximilian Bircher-Benner developed a healthy, easily-digested dish for the patients in his hospital.

Bircher Muesli soon became a light evening meal or breakfast dish throughout Switzerland and northern Germany. In the latter half of the 20th century muesli spread to the rest of the Western world and became a commercial product.

Bircher Muesli makes a nice change from the toasted granola-style ones you buy or make yourself. You can always add some crunch via the toppings.

Bircher Muesli1 cup porridge oats (not the quick-cook variety)
1 cup plain yoghurt
½ cup milk
2 eating apples, cored and grated, including skin
Extra milk
Sliced banana
Fresh berries
Plain yoghurt
Honey to drizzle
Dried fruit, nuts, coconut

Mix oats with yoghurt, milk and grated apples. Cover and refrigerate overnight. Serve with extra milk and a selection of toppings. Keeps in the fridge for two days.

Note:  I like the fact that this muesli is all ready to serve in the morning, when I have less time to spare for things like grating. However, if preferred, soak oats with yoghurt and milk and add grated apple when serving. Some recipes use fruit juice instead of milk, but I prefer milk.

5 thoughts on “Bircher Muesli

  1. Skyr is a traditional Icelandic dairy product. It is a low-fat (0.2%), fermented milk product with a very high content of protein. The taste is fresh and tart. It is very “dry” so you have to use less than when you use yoghurt 🙂

    • I just spent some time with Ted’s cousin, Jenny, who had her own version of this. I loved it and have definitely jumped on board! I will also forward your website to her. Another fantastic cook!

  2. I am a huge fan of healthy breakfasts and think that oats are the best thing to set you up for the day.Have done this, but didn’t add the grated apple – will try that next time. I also love a bit of cinnamon which goes really well with the oats and also goes well with apple.

    Am looking forward to more brunch recipes when you have some!

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