Bircher Muesli was developed around by Swiss physician Maximilian Bircher-Brenner for his patients and is still a very popular breakfast throughout Switzerland and Germany. The original recipe called for much more fresh fruit than grain and soaked the raw oats overnight since they took some time to soften.
Arik likes to not only eat the muesli for breakfast, but also in the afternoon as a snack. As far as toppings go, you can use just about anything your heart desires for fruit and nuts. We like to alternate between blueberries, strawberries, nectarines, hazelnuts, sesame seeds, and toasted coconut. And of course, no muesli is complete for Arik, without raisins, which we add the night before so that they are nice and soft.
Keep in mind, when using rolled or old-fashioned oats, they will require a longer soak time than quick oats. I also like the texture to be quite mushy sorry… , so this recipe uses quite a bit of liquid and yogurt. If you prefer a thicker texture just decrease the amount of milk and yogurt. If you and your kids like oatmeal and yogurt, you will love bircher muesli.
Our favorites: blueberries, strawberries, raisins and hazelnuts Instructions Combine oats, milk, apple juice and lemon juice and let sit overnight in the refrigerator.
In the morning add the grated apple, honey to taste , yogurt, and cinnamon, if desired, and mix well. Top with your favorite fruits and nuts. I was born in Zurich in and had my fill of Bircher Muesli.
