Bircher muesli was developed by Swiss physician Maximilian Bircher-Benner around 1900 for patients in his hospital. The original recipe included nuts in the mixture along with apple, oats and lemon juice, however, I have omitted the nuts and kept them as a topping for those who can’t tolerate nuts or just don’t like them.
I made this recipe for the very first time the other week and I cannot believe I haven’t made it before, it is delicious. I normally make overnight oats or a chia pudding if I’m prepping breakfast in advance but this Bircher muesli will now be a regular feature.
If you don’t like your oats overly ‘wet’ then I’d suggest cutting down on the amount of liquid, although I find once you add toppings and give everything a good stir then there isn’t excess liquid.
Oats contain a natural sedative which can help with anxiety and depression. They can help soothe an upset stomach plus, due to their high fibre content, they are digested more slowly which gives a feeling of fullness for a longer period of time.
-1 cup oats
-2 Tbsp. chia seeds
-1 tsp. ground cinnamon
-1 apple, cored and diced or grated
-1 1/4 cups milk (I use either coconut milk from a carton or almond milk)
-1/2 cup apple juice (either homemade or store bought but best to choose one without added sugars or additives)
-1 Tbsp. lemon juice
-diced fruit (apple, pear etc)
How To Make
Put all ingredients (except topping suggestions) in a large bowl and stir until fully combined. Cover and place in the fridge overnight. Or you can divide the muesli between jars to make it an easy ‘grab & go’ breakfast.
Serve with suggested toppings or add your own toppings.
Stores well in an airtight container in the refrigerator for 4-5 days.