Prep 10 mins
Cook 0 mins
Bircher Muesli was introduced around 1900 by the Swiss physician Maximilian Bircher-Benner for patients in his hospital, where a diet rich in fresh fruit and vegetables was an essential part of therapy. The original Bircher-Benner recipe is proportionately the opposite of most muesli available in today’s supermarket varieties, calling for far more fruit than grains.
- 1 tablespoon rolled oats, soaked in 2-3 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon cream
- 1 large apple, finely grated and mixed (preferably a sour variety)
- 1 tablespoon ground hazelnuts (optional) or 1 tablespoon almonds (optional)
- Mix all ingredients together directly before serving.
You can't get much easier nor quicker than this breakfast recipe! I've never had muesli with so little oats, but I really enjoyed the change. I was worried with the small amounts that it wouldn't be enough of a breakfast, but once you add in the whole apple it was more than enough. Thank you for a yummy breakfast treat. Made for CQ 2 - Family Picks Switzerland
This was very good. I liked the more fruit than oatmeal change. I used a granny smith apple and some walnuts - just threw them in the food processor and chopped fine.
This method of preparing bircher muesli is my favorite. I don't bother mixing the ingredients together either which makes for a very quick breakfast or snack! First I added the oatmeal, then the grated apple followed immediately by a squeeze of mix freshly squeezed lemon/orange juice and topped with raw almonds (out of hazelnuts!) and lemon zest. A quick splash of cream and a light sprinkle of freshly grated nutmeg; set aside for a few minutes. Enjoyed by the husband and me for breakfast! Prepared for CQ 2015.