Bircher Muesli was a very recent discovery for me.
A few weeks ago I was staying at the MGallery Hotel Continental in Zurich. It would have been disrespectful not to have tried this Swiss delight at the breakfast buffet.
Introduced by Swiss physician Max Bircher-Brenner around 1900, the breakfast dish of oats soaked in lemon juice and condensed milk topped with grated apple and nuts was meant for his patients at the hospital in Zurich. Over the years, the original Bircher muesli has evolved and I have discovered it has become utterly adventurous and delicious.
I was instantly taken by the simplicity of the recipe and the complexity of flavour possibilities at my fingertips.
So after some research and tasting, here is my basic recipe which makes six servings:
Ingredients
200g Rolled oats
500ml Probiotic Yoghurt, plain or with fruit
200ml Pressed Apple juice
40g desiccated coconut
Toppings
Grated apple, honey, fresh fruit, walnuts, pumpkin seeds or dried fruit and nuts of your choice.
Combine oats, coconut, apple juice and yoghurt in a bowl, mix and then cover with cling film and let it sit in the fridge overnight.
In the morning add grated apple or a tablespoon of honey, and top with your fav fruits and nuts. Or maybe a few chocolate chips?
You can store this in the fridge for about 3 days, and if put in small containers which you can just grab in the morning and take to eat at work or on the go.
