Swiss Birchermüesli

by Anja

Marjan's last article reminded me that I meant to share my Birchermüesli recipe with you. It is indeed one of my favorite things to have for lunch during the warmer summer months.



I know that in most parts of the world muesli ist usually a breakfast item. In Switzerland, people eat it throughout the day. In my opinion, it makes the perfect lunch as you can easily prepare it in advance, take it to work or school without having to reheat it. It's also perfect for picnics, or a nice addition to a brunch.
Kids usually love it, and hence it's a perfect way to get a whole bunch of nutritional foods (grains, yoghurt, nuts, fruits) into them. Julie loves it!

There are probably hundreds of different recipes – it seems like every Swiss person has their own favorite recipe, sometimes handed down for generations. My recipe will give you an idea how to prepare your Birchermüesli, but I really encourage you to experiment! Mix and match as you like to find your favorite version of this great dish!


INGREDIENTS

2 cups rolled or steel-cut oats (or any other grain of your choice, you can also mix)
2 cups milk (skim, whole, soy – whatever you like)
2 apples
1-2 tablespoons fresh lemon juice
1-2 tablespoon brown sugar or honey
1/2 cup ground hazelnuts or almonds
1 cup plain yoghurt (Greek works well)
1/2 cup cream (optional)
1 cup fresh or frozen berries (optional)
1 banana (optional)
other fruits, such as kiwi, grapes, nectarines (optional)


1. Put oats and milk into a big bowl and let soak for about 30 minutes.

2. Grate or finely chop the apples, mix with lemon juice and add to oats. Add sugar or honey, ground hazelnuts or almonds, and yoghurt, mix everything.

3. Add any other berries or finely chopped fruit you like (banana, kiwi etc.) and mix.

4. For a more luxurious (and less healthy) version whip cream and carefully mix in.

5. Top with fresh berries or thinly sliced fruits of your choice.

Enjoy!

Comments

  1. I had the good fortune to try Anja's version in Berne. It's perfect treat for summer! I've been making it myself too. Thanks, Anja!

    ReplyDelete

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