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."
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
1
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)
directions
- Mix all ingredients together directly before serving.
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Reviews
-
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. -
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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
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!!
