Bircher muesli made with jumbo rolled oats and apple juice, and topped with goji berries and pumpkin seeds for a healthy and nourishing breakfast.
Lately we’ve been working on developing and finding new foods to serve at the coffee shop. I’ve been digging through files, reading blogs, asking around and flipping through cookbooks. Last week I came across a newspaper clipping that the owner of the shop had given me the first week I started working there. It had a beautiful picture of bircher muesli on it. “Can we do this? I loved it when I was in Australia,” he had asked then.
At that time, I had never heard of bircher muesli. I looked at the recipe — oats soaked in apple juice and left in the refrigerator overnight. “Wouldn’t that just become a cold soggy mess?” I thought to myself. But since then, I kept coming across bircher muesli. I saw it on menus. I saw it on blog posts. I saw it in the magazines. The pictures always made it look so delicious. What was this bircher muesli and why was everyone so in love with it? Why have I never come across it before?
It turns out, as nicely described by Food Coach, “it’s European, hijacked by the Australians, and ignored by the Americans.” Now that, I thought, explains why I’ve see it in London, but never in America. I started looking at different recipes for it. Word such as wholesome, delicious, nutritious, and simple kept popping up. All words that I liked. And the pictures all looked so inviting. Like something I would definitely want for breakfast.
Feeling a little silly that I had dismissed it a few months ago, I decided I needed to get a bag of oatmeal and apple juice and give it a try. The morning I woke up to it, I ran to the fridge. Sprinkled on a handful of goji berries and pumpkin seeds, and could not have been happier the moment I ate my first spoonful. It was a little nutty, slightly sweet, and a good hearty texture.
There are so many variations to bircher muesli. Some recipes add in yoghurt. Most add on grated or cooked apples. The original swiss recipe actually calls for sweetened condensed milk. The Ritz Hotel in London even uses apricots, orange juice, pears and crème fraîche.
My recipe is a simple one. It gives you a good base to experiment. For the photos, I used a handful of goji berries and pumpkin seeds. But there are so many add-ons that I feel like I’ll never be done trying new combinations. I’ve even just purchased 4 liters of apple juice – that’s a lot of bircher muesli I see in my future! But what I’m sharing is the simple, nutritious, wholesome recipe that gives you the blank canvas to start creating. And in case you are wondering, bircher muesli is now coming soon to the coffee shop!
Bircher Muesli Recipe
- 200g Jumbo Rolled Oats
– 375g Apple Juice
In a medium bowl, combine the jumbo rolled oats and apple juice. Cover, and leave in the refrigerator overnight. Serve with dried fruits, seeds, nuts, yoghurt, grated apples, fruit compote, jam, or anything else desired. The soaked oats will keep for 2 days in the refrigerator.
Since bircher muesli is an affordable breakfast for everyday, I’m entering this post into this month’s Credit Crunch Munch, hosted by Helen at Fuss Free Flavours, Camilla at Food 4 All and Angela at My Golden Pear.