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Make Ahead

Swiss Bircher Muesli

by:
February  9, 2010
4.7
3 Ratings
  • Serves 4
Author Notes

My mother used to make this all the time when I was younger & I really disliked it... but tastes change as one grows up. Inspiration hit while having the insanely delicious breakfast at the Four Seasons in Maui; they had an incredibly creamy bircher muesli (which translates to “mushy oatmeal” in German; I know that doesn’t sound too appealing) – so here is my healthier but just as delicious version! Just be patient it requires to soak overnight in the fridge. - Culinista Annouchka —Culinista Annouchka

Test Kitchen Notes

Toasting the oats and flaxseed in this recipe for muesli really sets it apart from other variations -- the toasted oats give the muesli a hearty and nutty flavor, to which the almond milk is a perfect addition. The grated apple and pear blend in seamlessly and give the muesli a little sweetness. I imagine the results would be good with a fruit-flavored yogurt as well, if you didn't have plain yogurt on hand. All in all, a delicious, healthy, and convenient breakfast recipe that definitely has a permanent spot on my breakfast recipe list. - VanessaS —VanessaS

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Ingredients
  • 2 cups old-fashioned oats
  • 1/4 cup ground flax seeds
  • 1 pinch cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup unsweetened almond milk
  • 1/2 cup apple juice
  • 1 pear, skin left on, grated
  • 1 apple, skin left on, grated
  • 1 cup plain yogurt
  • 1/4 cup toasted hazelnuts & almonds
  • 1/2 cup blueberries
Directions
  1. Preheat the oven to 350F. Put oats & flax seeds on a parchment-lined baking sheet and toast the oats for 7 to 10 minutes, until fragrant. Take out of the oven and place in a bowl with cinnamon & nutmeg, add the almond milk & apple juice, mix to combine and refrigerate overnight so the oats can soak up the liquids.
  2. Take the oat mixture out the fridge and add the grated pear, apple, yogurt & toasted nuts. Mix well. Spoon muesli into bowls and top with maple syrup and blueberries.
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11 Reviews

Write a Review
Milk &. October 3, 2013
Cooking this for my clients today. Looking forward to the results. Sounds very nice with the toasting and the almond milk. Nice!
TasteFood February 12, 2010
I love bircher muesli and became a convert when we lived in Switzerland: I ate it all the time when I was pregnant with my 2 kids, and I think they are partly made from it! Healthy, satisfying, and delicious all at once, it even tastes better when you are in the mountains. The addition of almond milk is brilliant.
Culinista A. February 12, 2010
Thank you, I'm glad you like it! Being Swiss, this is always something that was around our house...Since I don't drink milk I generally substitute for almond milk, which I find very creamy - but using milk instead is just fine. And yes this ALWAYS tastes better when you are in the mountains, alas New York has none!
Food B. February 11, 2010
This is one of those breakfasts that I only have at hotels when I'm on vacation. Thanks for reminding me that it's easy to make and enjoy at home too. I love your combo of flavors here.
Culinista A. February 12, 2010
Thank you! I doubt the one I had at the Four Seasons was this healthy, so much better to make it yourself!
sweetchefgirl February 10, 2010
I cannot wait to try this. I love oatmeal but always feel too rushed to make it!! Thanks for posting this!
Culinista A. February 10, 2010
You're welcome, hope you like it!
NakedBeet February 10, 2010
I live in a Greek neighborhood and they put the muesli on top of yoghurt (no juice, though) and by the time you mix it up, it looks like your picture.
Culinista A. February 10, 2010
Well if you have the patience to make it, let me know if you like it!
NakedBeet February 9, 2010
Fascinating! I am really curious about trying this out for myself.
Culinista A. February 10, 2010
I know it sounds weird! It's a strange combination to soak oats in milk & juice & then to add yogurt...but its creamy and delicious!