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
- 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 below or add your own toppings.Stores well in an airtight container in the refrigerator for 4-5 days.