Swiss recipe
How to make Bircher muesli
Birchermüesli
Zurich
Rolled oats soaked overnight, mixed with lots of freshly grated apple, lemon juice, nuts and a little cream or yoghurt. Today it is a Swiss breakfast, but its creator served it to his patients as a light evening meal.
Ingredients
- 100 g rolled oats
- 200 ml water or milk
- Juice of 1 lemon
- 4 apples
- 4 tablespoons chopped hazelnuts or walnuts
- 150 g natural yoghurt or 100 ml single cream
- 1 to 2 tablespoons honey
Method
- The evening before, stir the oats into the water or milk, cover and leave in the fridge overnight.
- In the morning, put the lemon juice in a bowl and grate the apples into it with their skins on, stirring often so they do not turn brown.
- Stir the apples into the soaked oats with the yoghurt or cream and the honey.
- Sprinkle with the nuts and serve at once. Add berries or other fruit in summer.
Made it at home? Tick it off and it goes into your kitchen passport.
The Zurich doctor Maximilian Bircher-Benner created it around 1900 for patients at his clinic. 'Müesli' is a Swiss German word for a little mush.
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