Bircher Muesli Recipes

A breakfast cereal that can be covered with cold water and allowed to rest for 15 min. or more, until the flakes are swollen. Then add grated fresh apple and milk. Or just add milk and eat as is.

A yummy, sustaining breakfast...in the European tradition.

A Swiss-style muesli, soaked overnight to increase digestibility. The use of nuts and seeds pushes up the calorie count but packs a great nutritional punch!
Serve with fresh or dried fruit in season.

A Swiss friend taught me how to make this. I make a huge batch on Sunday and have it for breakfast the rest of the week. You can vary the ingredients to suit your personal preferences.

The Bircher muesli recipe I use and have for breakfast most morning. Vegan recipe although yoghurt on top is also lovely. If people don't love apples, orange juice is a nice change and any fruit can be used on top.

I find this to be a very filling breakfast, which keeps me going for a long time. For people worried about sugars, the main areas to watch are the dried fruits, these can be omitted and replaced with extra fresh fruit if desired or different nuts and seeds.

Taken from Sophie Dahls 'Voluptuous Delights'. This needs to be left over night, but it totally worth the wait.

I make 5 serves at a time and keep it in the fridge all week.

Cold Oats with oatmeal and nuts

A quick and easy breakfast packed full of goodness

Delicous way to eat oats in summer

Swiss style fruit cereal

A wholesome, balanced, filling breakfast with whole grains, protein-rich Greek yogurt, and fresh fruit.

Overnight no-cook muesli with low glycemic index due to steel cut oats.

Light, filling and delicious!

https://www.theguardian.com/lifeandstyle/w
ordofmouth/2014/oct/23/how-to-make-per
fect-bircher-muesli-recipe
When I first encountered bircher muesli on the bountiful breakfast table at Ireland’s Ballymaloe House I assumed they’d invented it, so perfect was the combination of Irish oatmeal, homegrown apples and thick yellow cream. In fact, as I quickly discovered when I tried to recreate this mushy beige manna at home, bircher muesli’s origins lie a long way from the green fields of County Cork.
It is the creation of Maximilian Bircher-Benner, a Swiss doctor and nutritionist, who developed it for patients at his Zurich sanatorium at the turn of the last century as a way of shoehorning yet more raw fruit into their diets. His charges started every single meal with a bowl of his “little mush” – which may, I concede, have been rather too much of a good thing.
Bircher-Benner believed apples had cured him of jaundice as a young man, leaving him unfashionably evangelical, for his time, on the powers of fruit and vegetables. I can see his creation would be excellent fuel for a day yomping in the Swiss countryside (or indeed soaking up the sun in one’s underwear, as seems to have been popular in such establishments). It is also a sound choice for anyone, yomper or not, hoping to see off the mid-morning munchies. Fresher and fruitier than the more familiar dry variety, bircher muesli is the perfect way to start the day, especially now, at the height of the apple season.

This recipe is loaded with nutrients and keeps you going for hours. The best part about it is you can tweak the recipe to make it your own by using your own combination of nuts, seeds and toppings.

Version of Overnight Oats

Traditional Bircher Muesli. Soak overnight in milk or juice to make a delicious healthy breakfast.

Make a batch and have a quick, nutritious breakfast for a week. Add more fruit after it's made for more variety.