Bircher Muesli

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
10mins
Ingredients:
5
Serves:
1
Advertisement

ingredients

  • 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)
Advertisement

directions

  • Mix all ingredients together directly before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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
     
  2. 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.
     
  3. 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.
     
  4. Thanks for posting the original recipe! The taste always reminds me of my Swiss dad who made it with a lot of whole milk and tossed in a banana once in a while mmmm.
     
Advertisement

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes