My Coffee Group's Favorite Bircher Muesli

By • April 2, 2013 • 7 Comments

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Author Notes: Every Friday morning, a group of women meet for coffee and a quick breakfast. This group originally started as a support group for a friend with breast cancer, but has evolved over the 10 years I’ve been a part of it. We currently meet in our original location: a Swiss café with a Bircher Muesli special on their breakfast menu. This is my version of that muesli, which I make for the group those times we meet at someone's house. Though it’s made with very healthy ingredients, the dish tastes luxurious; and, topped with nuts and berries, it presents beautifully. I sometimes make a batch on Sunday night; then I have breakfast for the week!healthierkitchen

Food52 Review: I'm always on the lookout for a delicious breakfast that I can make ahead and take with me to work, but that somehow transports me away from the mundane and dreary. This muesli does just that -- with the tartness of the apple, the sweetness of the fruit, and the creamy-crunchiness of the oats, it reminds me of vacations in Europe at a cozy B&B. It goes well with fresh berries or, in the winter, with poached prunes or pears. I'll definitely be making this again.aussiefoodie

Serves 4

  • 1 1/4 cups old-fashioned oats (not quick cooking)
  • 2/3 cup milk of your choice
  • 2/3 cup Greek yogurt (I use non-fat)
  • 1 apple, peeled, then grated or diced finely
  • 1/4 cup organic cane sugar
  • 1/4 cup golden raisins, or other dried fruit (I sometimes omit this in summer when there's so much fresh fruit around)
  • 1 to 2 cups chopped fresh fruit -- I love bananas and strawberries, blueberries, or pears, depending on the season. I also love to add in persimmons.
  • 1/2 cup toasted almonds, slivered or sliced (you can use the pre-toasted ones, or toast them carefully in a pan over medium heat or on a baking sheet for about 10 minutes in a 350° F oven)
  1. The evening before you want to serve the muesli: In a medium to large bowl, mix together the oats, milk, yogurt, sugar, grated apple, and dried fruit (if using). Cover, then refrigerate overnight.
  2. In the morning, remove the bowl from the refrigerator. Add a little more milk if it's gotten too thick. Add the fresh fruit, and top with the nuts.
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7 months ago whitneygerhard

Love this! I'm not a big oatmeal fan, but enjoy the Bircher method. The tangy yogurt plays off the sweetness of the apple nicely. I added raisins and ground cinnamon, making it taste like apple pie. My two year-old, who has been picky as of late, loved it too. Definitely adding it to the breakfast rotation. Thanks for sharing!

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about 1 month ago healthierkitchen

Glad you liked it whitneygerhard and really glad to hear that your two year old did too! Thanks for letting me know.

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8 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Sigh. Again. Seeing the mention of a coffee group that has been meeting for years makes me so want some of that. (I'm really lucky if I get to the occasional evening MCLE event where I already know some of the other people.) Maybe I can make some of this great-looking meusli, and try to imagine I'm there . . . Incidentally, for non-dairy eaters, could I just add more almond milk and perhaps a squeeze of lemon? ;o)

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8 months ago healthierkitchen

AJ - the yogurt gives it a little thickness, so although more almond milk would work to soften the oats, I wonder if a little silken tofu might do the trick? I've never tried it, but I will and report back. Also, I think with the almond milk and no yogurt, also cut the sugar a little? Come to DC and join us!

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8 months ago healthierkitchen

Or maybe some coconut (or soy) yogurt? I had a "yogurt" parfait at a cafe made with that and it was good. Might not need so much almond milk in that case, as it is thinner in consistency than Greek yogurt. If you do experiment, I'd add the basic amount of liquid and "yogurt" when you make it and see how it is in the morning. You can always thin it with more when you're ready to eat. Another thought, some mashed banana instead of the yogurt, also would decrease the sugar with that method and maybe add an extra couple of Tablespoons almond milk.

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

"Coffee group every Friday" . . . I'm so jealous. But then I think about what I have instead, and it's okay. ;o)

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over 1 year ago healthierkitchen

You accomplish so much AJ it's amazing! I am still in transition and maybe a little stuck. Sometimes it's just a quick stop, and sometimes life interferes, but we do try to keep up amidst the craziness. I find that as my kids move on, I need my other connections more. Not vegan, but it works well at home too! I sometimes make a batch and use it all week. It keeps pretty well for several days.