Contrary to those people who often skip breakfast, I’m completely worthless without one. I prefer waking up half an hour earlier, if that means I have enough time to make myself a decent breakfast. I usually wake up hungry and really need a cup of tea, a newspaper and not too much rush to start my day in the right mood.
In the winter I like a bowl of oatmeal or some fresh toast with almond butter in the mornings, but during the warmer months I crave cold foods. This recipe is a perfect example of a satisfying breakfast to me: it’s just as comforting as oatmeal (and the oats will keep you full for a few hours), the fruits give you a vitamin boost to kick-start the day and it can be eaten straight away.
I love the combination of fresh, tangy yogurt with the sweet berries, slightly sour crunchy apple and almost nutty oats. You can vary with the fruits, use milk instead of yogurt or add a handful of nuts and dried fruits. It’s all up to you.
Even when you’re someone who usually doesn’t make time for breakfast; this is exactly what you need! The mixture can be kept in the fridge for a few days, so that means multiple mornings without any hassle.
Ingredients
- 2 cups (480 ml) rolled oats
- 1 ¾ cup (420 ml) cold water
- 4 tablespoons lemon juice (substitute apple juice)
- 1 ¾ cup (420 ml) yogurt
- 2 small apples, grated
- 4 tablespoons fresh berries (I used blueberries and raspberries)
- (optional) a handful of raisins or cranberries
- (optional) 2 tablespoons of desiccated coconut
- (optional) a handful of mixed nuts
- (optional) 4 tablespoons honey
Instructions
- Put the ground oats (and optional raisins/cranberries) in a bowl. Stir in water and lemon juice.
- Cover and leave in the fridge for at least 2 hours.
- Add the grated apples, yogurt (and optional coconut) to the mixture. Stir to combine.
- This mixture can be kept in the fridge for a few days. Serve with fresh berries, optional nuts and a drizzle of honey.
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12 Comments
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I work with:
Do you recommend scottish or rolled oats?
Rolled oats!
I am addicted to bircher muesli but I must confess that I have never made it! So thank you for sharing this recipe – I really should try to make it soon. There is a local pâtisserie down the road which sells the most delicious bircher muesli (albeit for a small fortune), but I love it so much and it’s part of my daily ritual to go there in the morning to buy a tub before stopping at the newstand for the newspaper. At the moment, they have a seasonal special with strawberries which is my absolute favourite. I always look forward to this time of year when they make it! But if I could make that at home …
Sounds like a great ritual (sometimes it’s just nice when someone else prepares food) and strawberries are a good idea! If you tried this recipe, let me know:)
Never heard of bircher muesli, sounds like an ideal breakfast for those of us not so alert before 9am.
It is, Justin! Just grab it from the fridge!
Will it keep in the fridge for a few days? It would be great to make several to feed my busy family during the week.
Yes, you can easily make a big batch and keep in it the fridge for a few days (as long as the yogurt’s OK, there’s no problem). Good luck, Kristal!
I love bircher muesli – I travel a lot sporadically for work. Is it possible to make a large batch and then freeze it?
I haven’t tried that, Jen and I know freezing yogurt can cause it to split/change texture. But you could just give it a go and see what happens? Or make a batch for 3-4 days and keep this in the fridge. Good luck!
Just wanted to let you know that I was inspired to make your bircher muesli after a recent holiday where they served it daily. I must say that your recipe is more delicious and more nutritious too! The whole family loves it. I make a big batch, it lasts only a day or two. We also enjoy it with ground almonds added (instead of or as well as the coconut)… delicious! THANK YOU!
Absolutely love to hear that, Trish!