Bircher Muesli

October 8, 2014

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In all these years I’ve been sharing my food thoughts and recipes it appears I am yet to write about bircher muesli. I’ve made a bircher muesli pancake, for sure, but not the original soaked oats. And with the warmer weather cooling my need for porridge, I took inspiration from instagram and blog lovelies like Anna and made some chilled oats. Here is my usual bircher preparation. While bircher muesli is not something I eat terribly regularly, I enjoy it immensely and appreciate the swift morning meal assembly. Perhaps I should make it more often… 

A quick google tells me that bircher muesli was invented by a Swiss physician, who favoured eating fruits and vegetables and nuts, and saw benefit in a muesli preparation for your morning meal. Right on. I believe the addition of grated apple takes it from regular “overnight oats” to bircher status, however I could be wrong. Apple juice is a common ingredient but I favour milk and yoghurt over juice for a more nutritionally satisfying breakfast. Lately I’ve been buying only natural or Greek yoghurt, ones that are tart and smooth and thick. However I have to say, I believe bircher muesli benefits from a flavoured yoghurt, like a vanilla bean style. You could simply flavour the natural yoghurt with vanilla and honey, but… I don’t know, whenever I make a bircher batch using 5:AM or Jalna‘s vanilla varieties, it is always that little bit more wonderful. So that is what I use when birchering.

Whatever yoghurt you select, you can always alter the flavour upon serving, adding sweetener if you wish. I even like to make a chai-style version with various spices. This is an adaptable recipe that relies upon a good ratio of wet:dry ingredients and ample soaking time. Freshly toasting nuts or seeds and scattering them over your bircher should always happen. Adding fresh berries or sliced stone fruit in summer is a great idea also. I mean, look at that bowl… Mr Bircher-Benner would be proud.

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Bircher Muesli

Serves 2

1 Apple (I favour fujis)
1 cup Rolled Oats
1 tablespoon Chia Seeds
1-2 tablespoons organic Sultanas
1/2 cup Yoghurt (I favour 5:am Vanilla Bean for bircher)
1 cup Milk

To serve: toasted almond flakes and fresh berries

1. Grate the apple into a large container. Add the remaining ingredients and stir to combine. Allow to sit in the fridge, covered, overnight (or at least four hours).
2. In the morning, serve your bircher muesli with toasted nuts and fresh berries.



Heidi xo


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  • Anna Muir October 8, 2014 at 5:10 pm

    Yes! These are my yoghurt picks when birchering too. Although I have been using Barambah Organics vanilla bean yoghurt recently which is also quite good x

    • Heidi October 15, 2014 at 8:45 am

      YES! That’s a great one, isn’t it x

  • Mardi C October 10, 2014 at 11:13 am

    Yum! I remember Sarah and I making bircher for a special Mothers Day treat when we were about 12 years old. We’d had it at a cafe once, and felt so posh trying it at home! (Though I do recall a slight overdoing of the sultanas…)

    Try it one day with pear instead of apple – a little less tart, and adds some lovely natural sweetness 🙂

    • Heidi October 15, 2014 at 8:47 am

      Oh how sweet are you two! I must absolutely try it with pear, thank you x

  • InTolerant Chef October 11, 2014 at 8:21 am

    I love this for breakfast too Heidi, but will certainly be adding adding the chia seeds from now on thanks! 🙂

    • Heidi October 15, 2014 at 8:47 am

      You’re so welcome! Love a sneaky chia x

  • Mariam October 14, 2014 at 3:59 pm

    I’m quite the bircher newbie, but you must try adding some lemon zest… seriously gorgeous, especially when served with some strawberries and extra grated apple!

    • Heidi October 15, 2014 at 8:48 am

      Lemon zest! You’re a star, lady x

  • Nicole- Seeking Victory October 17, 2014 at 5:10 pm

    I love bircher museli. I remember the first time I tried it, on holiday in Melbourne. I looked it up as soon as I got home and started making it for weekends. At that stage though all the recipes used lots of apple juice for soaking. I’m glad we (society) have moved on from all that sugar.
    PS. Carly Findlay pointed me towards your blog as something she thought I’d like. I’m so glad she did.
    N x

    • Heidi February 3, 2015 at 9:46 am

      Thanks, Nicole! That’s really great 🙂 x

  • Jo February 2, 2015 at 9:13 pm

    I made this for my family and it was delicious! Thank you x

    • Heidi February 3, 2015 at 9:46 am

      Awesome! So happy they liked it x

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