Bircher Muesli was developed around 1900 by Swiss physician Maximilian Bircher-Brenner for his patients and is still a very popular breakfast throughout Switzerland and Germany. He claimed to have cured his own jaundice by eating raw apples, and encouraged his patients to eat raw fruit and vegetables to cure their ailments.
Bircher-Benner’s original recipe was inspired by a “strange dish” that he and his wife were served while hiking in the Swiss alps. His recipe called for lots of fresh apples with a small amount of oats, lemon juice, nuts, cream and honey. The original recipe called for much more fresh fruit than grain and soaked the raw oats overnight since they took some time to soften. We still recommend preparing it the night before to get the most out of your oats flavorwise.
Ingredients (1 servings):
- 75 g old-fashioned oats
- 1 tbsp raisins or dried cranberries or cherries
- ¼ tsp ground cinnamon
- 2 tbsp applesauce or apple puree
- 80ml milk of choice (I used almond milk)
- 1 medium Granny Smith, preferably organic
- Chopped pecans, walnuts or almonds
- 1/2 sachet of Pearly’s Moussaieff (or your Pearly smoothie of choice)
Prep time: 10 minutes + resting time (min. 2 hours, better if overnight)
- Calories 189 kcal
Make your Pearly smoothie as usual using milk as a base. In a bowl, combine the oats, raisins, cinnamon, and applesauce. Stir to combine. Then add the smoothie and stir again. Grate half of the apple, then mix the grated apple into the oatmeal. Place the lid on the jar and refrigerate overnight, or up to 5 days. When you’re ready to serve, chop the remaining ½ apple into matchsticks. Top the oatmeal with the fresh apple.