View Full Version : Bircher Muesli (slight variation)

03-20-2006, 09:00 PM
2 C. rolled oats + 1 C. mixed barley, rye, wheat, or spelt flakes
1/4 C. wheat germ
1/4 C. sunflower seeds, almonds, or flaxseeds
1 grated apple 1/2 C. dried fruits-raisins, cranberries, cherries, etc.

Preheat oven to 375. Mix the oats, wheat germ, and seeds on a cookie sheet and bake for 10 minutes. Let cool, then combine with the apple. For one portion, mix 1/2 C. of the toasted grains and top with the grated apple, then add milk. Sweeten with Splenda, sf syrup, etc. You can also add nuts, cinnamon, yogurt, etc.


Bircher muesli
Prep: 5 mins (plus 1 hr or overnight soaking)
Serves 2
1 gala apple, unpeeled, quartered, core removed
1 cup (90g) rolled oats
1/2 cup (125ml) apple juice (could use unsweetened applesauce)
1/2 cup (130g) fat-free natural yogurt, plus extra to serve
Large pinch ground cinnamon
1/4 cup (25g) flaked almonds
1/4 cup (30g) walnuts
2 tbs pepitas (pumpkin seeds)
lemon juice (optional)
Blueberries, to serve

1. Coarsely grate the apple. Mix the grated apple, rolled oats, apple juice (or applesauce), yogurt and cinnamon in a bowl until well combined. Cover and place in the fridge for 1 hour or overnight.

2. Combine the flaked almonds, walnuts and pepitas in a small bowl.

3. Stir half the nut mixture through the muesli with 1/2 cup of yogurt if the muesli has been soaking overnight. (If the muesli has been soaking for 1 hour, add a little extra yogurt only as desired.) Top with the remaining nut mixture and blueberries to serve.

Original Bircher-Benner muesli recipe
The original Bircher-Benner recipe is still a prototype for most fresh muesli today (serves 1):

1 tablespoon rolled oats, soaked in 2–3 tablespoons water
1 tablespoon lemon juice
1 tablespoon sweet cream (condensed milk may be substituted)
200 grams apple (preferably a sour variety), finely grated and mixed with the above directly before serving
optionally top with 1 tablespoon ground hazelnuts or almonds