On our first morning in Zürich, we went to the grocery store to grab some breakfast. P came across a plastic container of something called “Bircher Muesli” that looked kind of like yogurt with a bunch of fruit and other things mixed into it. We tried it, and it was pretty good and very filling, but I imagined it was possible for it to taste better. A few days later, I looked up Bircher Muesli online and learned that it was invented in the late 1800s by a Swiss physician named Maximilian Bircher-Brenner, who was a big advocate of nutritious and raw diets before that was really a thing. I found a recipe on http://www.mylittlegourmet.com and found that it’s pretty easy to make and very adaptable to different tastes and dietary restrictions. Now, Bircher Muesli is our go-to breakfast.
Here is the recipe I use, based on the one I found on mylittlegourmet. I follow it pretty loosely, depending on what we have in the house and what we’re in the mood for.
- 2 c fine oats
- 1 3/4 c milk or almond milk (I use both)
- 1/4 c apple juice
- 3 tbsp lemon juice
- Big container of vanilla yogurt
- 1 apple, grated or finely sliced into little pieces
Mix the oats, milk, apple juice, and lemon juice and let sit in a covered container in the refrigerator overnight. (If you don’t feel like waiting all night, a couple of hours will probably do the trick.) In the morning, add the apple and the yogurt to your desired level of gloopiness.
After making the basic recipe, I add slivered almonds, honey, and usually two types of fruit (strawberries, blueberries, apricots, peaches, cherries, bananas – really anything is good). I think one of these days I will try hazelnuts instead of almonds. Sometimes if I’m feeling fancy, I will make a red currant compote by boiling red currants, sugar, and a tiny bit of water until it gets gooey, and I’ll sift out the seeds and mix that into the muesli to give it a nice, pink color and some added flavor. The possibilities are endless!