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!
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
STIR and SOAK THESE INGREDIENTS OVERNIGHT (or for 6-8hours)
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)
SOME OF MY FAVOURITES…
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
