I have been wanting to make a kind of a Bircher Muesli for a while now, finally did it. It is a mix of goodies like puffed quinoa, flax, chia and buckwheat. The muesli which can be eaten as is soaked overnight but I also like to add it to my overnight oats. I love this blend because it gives a wider ray of nutrients then my daily scoop of flax or chia seeds.
The original Bircher Muesli stems from its creator Maximilian Bircher-Benner, a Swiss doctor and nutritionist. He is one of the pioneers in nutrition at the end of 1800 and the beginning of 1900’s. He offered fruit, vegetables and nuts to his patients instead of meat and white bread to aid their healing. His original version was not based on oats but on fruit made of a few grated apples, some walnuts, hazelnuts ans almonds. DR. Bircher added only 1 Tbsp. of oats and this was left to soak overnight with a few Tbsp. of water, lemon juice and 1 Tbsp. of condensed milk.
I tend to add the same things every day to my oats so I figured if I make a batch of all kinds of things I have in the house I don’t have to think about remembering to switch it up. I also didn’t want to make it too high in fat so I made my mix with gluten free grains, dried fruit, coconut and seeds. You can find the recipe below the post.
When all mixed up you can use it in two ways,
one is adding it as extra nutrition to an oatmeal, letting it sit overnight with plant based milk. Click here for the recipe to delicious creamy overnight oats.
I thought I give the more traditional way of eating Bircher Muesli also a try so I mixed some with 1/4 cup of apple sauce ( or apple juice ), a small grated apple, 2 tsp. lemon juice and a little bit of water. Without the oats it doesn’t get gooey like overnight oats, more texture and really delicious.
I served it with some soy yogurt, cinnamon and a few dried apple slices for the crunch.
Here below I mixed the Bircher Muesli with oats, let it thicken for a few hours and served it with thin persimmon slices made with my mandoline slicer, wild blueberries, soy or another plant based yogurt, blueberry jam and some frozen mulberries for the crunch.
Click on the image below to see how I made it,
If you like this recipe you can save the image below to your Pinterest board!
A mix of gluten free grains, seeds, coconut and dries fruit to use as a base for a breakfast bowl or as an addition to you oatmeal to add structure and nutrients.
- 1 cup puffed quinoa
- 1 cup corn flakes or another flake like buckwheat
- 1/2 cup buckwheat
- 1/4 cup hemp seeds
- 2 Tbsp chia seeds
- 2 Tbsp flax seeds
- 2 Tbsp desiccated coconut
- 1/2 cup dried mulberries
- 1/2 cup dried figs, chopped, or another dried fruit
Put all the ingredients in a big jar and shake well until well mixed.
Use on its own or mixed with oatmeal for overnight oats.