Bircher Muesli was developed around by Swiss physician Maximilian Bircher-Brenner for his patients and is still a very popular breakfast throughout Switzerland and Germany. The original recipe called for much more fresh fruit than grain and soaked the raw oats overnight since they took some time to soften. Arik likes to not only eat the muesli for breakfast, but also in the afternoon as a snack. As far as toppings go, you can use just about anything your heart desires for fruit and nuts.
We like to alternate between blueberries, strawberries, nectarines, hazelnuts, sesame seeds, and toasted coconut. And of course, no muesli is complete for Arik, without raisins, which we add the night before so that they are nice and soft. Keep in mind, when using rolled or old-fashioned oats, they will require a longer soak time than quick oats. I also like the texture to be quite mushy sorryโฆ , so this recipe uses quite a bit of liquid and yogurt.
If you prefer a thicker texture just decrease the amount of milk and yogurt. If you and your kids like oatmeal and yogurt, you will love bircher muesli. Our favorites: blueberries, strawberries, raisins and hazelnuts Instructions Combine oats, milk, apple juice and lemon juice and let sit overnight in the refrigerator. In the morning add the grated apple, honey to taste , yogurt, and cinnamon, if desired, and mix well. Top with your favorite fruits and nuts. I was born in Zurich in and had my fill of Bircher Muesli.
The true muesli has nothing but a few chips of nuts on it and is served in a pile, not soup. There is no extra liquid in the dish. We used to make it with Chamer Milch which was first made in the village of Cham on the Zuger lake and now is called condensed milk.
Now it is much easier to make with the minute oats. I just mix it with the Milk and put it in the micro for a few second to warm it and then add something I like. It is served cool but if you like it warm, that is acceptable also. Yes, I have to agree. Years ago I worked in Geneva- one is spoilt to death with all the fantastic foods in Switzerland and just over the borders of France and Italy as well.
