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Bircher Muesli was developed around 1900 by Swiss physician Maximilian Bircher-Brenner for his patients and is still a very popular breakfast throughout Switzerland and Germany. The original recipe called for much more fresh fruit than grain and soaked the raw oats overnight since they took some time to soften. Nowadays, a soak time of 30-60 minutes seems to suffice when using quick oats, although I still prefer to prepare it the night before so that we don’t have to wait for our breakfast in the mornings.

Bircher Muesli

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Prep Time 15 minutes mins

Total Time 10 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: Swiss

Ingredients Method Notes

Ingredients

  

• 150 gram rolled oats
• 420 ml milk
• 60 ml apple juice
• 3 tbsp lemon juice
• 1 apple cored and grated with the peel
• 1-2 tbsp honey
• 375 gram plain yogurt
• 0.25 tsp cinnamon

Toppings

• your favorite fresh and/or dried fruit, blueberries, strawberries, raisins, hazelnuts, nuts, toasted coconut, etc.

Method

 

1. Combine oats, milk, apple juice and lemon juice and let sit overnight in the refrigerator.
2. In the morning add the grated apple, honey (to taste), yogurt, and cinnamon, if desired, and mix well.
3. Top with your favorite fruits and nuts.

Notes

If you are short on time in the mornings, you can add the grated apple the night before to save a few minutes.