I’d never eaten or heard of bircher muesli until visiting Australia, but ever since I’ve been making different versions of this basic recipe.
I think bircher muesli kind of sounds like some sort of genus-species name for tree, but I promise it’s better than that. It’s crunchy and creamy. Sweet and nutty. Cold and comforting. Light and filling.
It’s a simple and healthy breakfast that’s easy to throw together the night before and enjoy with whatever toppings and add-ins you fancy.
I topped this version with more yogurt, sliced bananas, pepitas, the first fresh figs of the season and a drizzle of honey. —leah.vandeveldt
rolled (old fashioned) oats
unsweetened coconut flakes
large apple, grated on a box grater
plain yogurt, extra to serve
pepitas, a sliced fig, banana and honey to serve
Place oats, coconut flakes, cinnamon, nutmeg, grated apple, water, coconut milk and yogurt in a bowl and mix well to combine.
Store in the refrigerator overnight in an airtight container and eat with desired toppings in the morning.
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