Bircher Müsli

Each day starts with a proper breakfast at the kitchen table. Coffee, tea, fresh orange juice, imported Donald Duck comics, and online newspapers, it’s all there. One of us prefers to have simple toasted bread with cheese, another likes to eat home made granola. My son and I like a good Bircher Müsli every now and then. Bircher Müsli is very popular here in Germany, you can have it for breakfast or eat it somewhat later during the day, as a midmorning snack. Good bakers and some deli’s sell it as well, but it’s also very easy to make it yourself.

Bircher Müsli isn’t a German invention, it was developed in Switzerland more than 100 years ago. The famous doctor Maximilian Oskar Bircher Benner wanted to serve his patients something healthy, something natural, something raw. His original recipe contains a whole grated apple, and by whole the dear doctor meant whole: with core and seeds included. He also used condensend milk as a substitute for the not always bacteria-free dairy. I feel condensend milk to be way too sweet. So this recipe is definitely an adaption, but still very healthy and very “raw”. Hopefully the doctor would have approved this version.

Breakfast, serves 1
Action Time: 10 minutes + 1 night in the fridge

3.5 oz/100 g rolled oats
7 oz/200 ml organic apple juice
1 apple
2 tbsp plain yoghurt
2 tsp honey
handful red fruit (optional)
cinnamon (optional)

1. Put the oats in a breakfast bowl. Pour the apple juice over it, cover and leave to rest for one night in the fridge.

2. The next morning, take the bowl out of the fridge. Wash the apple, remove the core and seeds and grate coarsely. Add to the müsli and stir.

3. Mix in the yoghurt and add the honey. Serve with some red fruit if you like. Also very tasty with a little cinnamon sprinkled on top.

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