Sunday, 2 June 2013

Bircher Muesli

Bircher Muesli

I have been making Bircher Muesli about twice a week for the last 6 months for Breakfast. While Bircher Muesli is quite popular for all the cafes at the moment, this dish holds a special place in my heart as I learnt how to make it while living in Switzerland- where this dish was invented!
The great thing about Bircher Muesli, apart from how healthy and filling it is, is that you can add whatever fruit and juice is in season - so feel free to swap and change these according to what you have (apart from the lemon or lime juice. This is the healthy non-negotiable!).
This recipe with blueberries and apple is my current favourite combination, and this serves the two of us for about 4 days. While you can eat it as soon as you make it, it tastes much better if it's left overnight, so get cracking the night before.

Start with a big glass bowl or container - 3 litres or so.
 And the cheapest muesli that you can find! Or even just rolled oats and add some sultanas.
 Pour 4 cups of the muesli into the bowl.
The original bircher recipe calls for lemon juice. Lemon juice is apparently one of the best things for you, so add the juice of one whole lemon.  Or a home grown lime from your parents' tree (thanks mum!) It actually gave it an extra bit of zing and was really tasty... so try it if you dare!
Squeeze the juice out and into the muesli. Stir it around so it soaks in.
Now for the grated apple- take two sweet apples- I like pink lady or sundowner. I find granny smith a little bit tart for breakfast, but they will also work fine.
Grate the apple up with a cheese grater. Work around the core- make sure the seeds don't end up in your grated apple!
Place it in the bowl with the muesli.
If you have some, add 4 tablespoons of chia seeds. Apart from having a ton of vitamins and minerals in them, these have the added benefit of making you feel fuller for longer. 
Give it all a nice big stir around at this point
Now time for the yoghurt. We always seem to have two types of yoghurt at home- vanilla and natural yoghurt. Either one will do, or both, or any other flavour you like will work. I like these two so you can still taste the apple and blueberries through the yoghurt.
Add 1 1/2 cups of yoghurt to your muesli- half vanilla, half natural.
Mix mix mix
Now time for a little extra liquid, to enable the oats to soak and expand. You'll need 3 1/2 cups of either water, milk, apple (or other) juice depending on taste. I used 2 cups of water and 1 1/2 of milk. If you like it a little sweeter, add in some juice. Or if you want it creamier, leave out the water.
Starting to look nice and sloppy. Don't worry- the oats will absorb all the liquid and you'll need to add more milk the next morning! So we're almost finished, just a few little optional additions.
1/2 cup of chopped walnuts
and 2 cups of frozen blueberries.
All summer I was adding nectarines and peaches instead of blueberries, but these are perfect for Winter time,
Make sure it's all mixed in well, cover it with some cling wrap, and place in the fridge until you're ready to eat it.
Here we have it the following morning, beautiful sticky mix of oats, yoghurt and fruit.
And just a few little extras of toasted almonds and some more yoghurt to serve. Plenty of energy for an action-filled day. Or even just a boring day at the office.

Bircher Muesli

4 cups of muesli, or rolled oats
2 grated apples
Juice of one lemon, or lime
4 tbsp chia seeds
1 1/2 cups natural yoghurt
2 cups water (or some apple juice for sweetness)
1 1/2 cups milk 
1/2 cup chopped walnuts
2 cups frozen blueberries

1. In a large bowl add muesli, and stir in lemon juice.
2. Add grated apple and chia seeds. Fold until evenly combined with the muesli.
3. Stir in the yoghurt.
4. Stir in water and milk.
5. Fold in walnuts and blueberries.
6. Cover and let it sit overnight or for a few hours. You might need to add some more milk in the morning if it's looking a little dry. Serve with toasted almonds, some more milk and yoghurt.

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