KI Oats Bircher Muesli

Bircher Muesli

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Bircher Muesli was developed around 1900 by a Swiss physician
Dr Maximilian Bircher-Brennar. He believed that the combination of raw oats soaked
overnight and combined with fresh fruit and yoghurt created wonderful nutritious
benefits for his patients.
It is still a very popular breakfast throughout Switzerland and Germany and was
introduced to me by my lovely swiss sister in-law.

The traditional Bircher Muesli has progressed today to many variations of ‘overnight
oats’.  I’ve found Kangaroo Island Oats creates a particularly delicious version of
Bircher, great for enjoying in the warmer seasons. Hope you enjoy this simple Bircher Muesli!




Serves 4-6

Prep Time 15-30mins

Total Time 6-8 hours

Ingredients and Directions

2 cups of Kangaroo Island ‘Rolled’ Oats

1/4 cup of apple juice

1 and 1/2 cups of milk or water (or mix of both)

2-3 tsp of lemon juice


In the MORNING I add:

1 cup natural yoghurt

2 grated apples (skin on)

To this basic recipe add whatever you please to suit your taste or is in season; drizzle of honey, cinnamon, nuts, seeds, chopped fresh fruit (ie strawberries, blueberries, nectaries, grapes etc)


Bircher Muesli with Sticky Fig, Almond and Honey
To the basic recipe I add:
8 chopped up Sticky Figs from “The Figgery” on KI
1-2 Tablespoons of KI honey
1/2 cup flaked almonds

Bircher Muesli with Apple and Berries – Vegan, DF
To the basic recipe I soak the oats in half water, half juice
2 grated apple’s
1 cup coconut yoghut (instead of natural yoghut)
1 cup chopped fresh strawberries and blueberries
1/2 cup coconut chips
1-2 Tablespoons of passionfruit pulp





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