The world is a better place with Bircher in it.
If there’s ever a time to take shortcuts in the kitchen without compromising on wholefood goodness, then I’m totally up for it. Bircher muesli is the ultimate health-foodies quick-fix. It’ll supply you with as much variation and nutrition as your imagination will deliver, and can be thrown together in a matter of minutes; producing breakfasts and snacks for days. In fact, I think the flavour gets better with a couple of days under the belt.
Invented by the late Swiss physician Max Bircher-Brenner around 1900; Bircher muesli’s original recipe was a concoction of oats soaked in condensed milk, lemon juice and topped with grated apple and nuts which he offered his hospital patients. Over the years the recipe has evolved to include a range of nourishing variations.
Ultimately, if you take:
– some oats, rolled whole grains or gluten free substitutes like flaked quinoa or rice;
– some nuts & seeds,
– some grated, chopped or dried (sulphate free) fruits or fresh berries,
– some full fat yogurt or coconut cream
– a little freshly squeezed fruit juice
– some nut or seed butter
– a dusting of spice like cinnamon or nutmeg
– and a little wholefood sweetener
Mix them all together in a bowl so the mixture is just a tad runny (it will thicken overnight), and leave it in the fridge until morning. Then voila; you have yourself a darling-of-a Bircher. Chuck it in a cute little mason jar and you have a perfectly tote-able work or school snack to keep you powering through the day.
Here is a little creative fusion that Meredith put together. In fact many of the ingredients cross over with the dressing in our Roasted Pumpkin & Cauliflower salad so you can make extra use of those ingredients which will save your wallet and some time in meal planning.
In this version we liked the idea of merging a smoothie bowl with muesli. The smoothie base acts as the soaking medium & is full of nutty tahini flavours. The caramely combo of banana and honey compliments the slight bitter earthiness of the tahini making it a delight worth waking up to.
3 tbs natural yoghurt or coconut yoghurt
3 tbs tahini
1 can (400g) coconut milk
2 tbs raw honey
3/4 cup chopped walnuts
2 tbs chia seeds
2 tbs poppy seeds
2 tbs black sesame seeds
2 cup oats or flaked grains
Pinch of salt
1 tsp cinnamon
1 tsp vanilla (powder or extract)
Nectarine, Yoghurt, Honey and Toasted Coconut
Using a blender or a fork in a bowl combine the banana, coconut milk, yoghurt, tahini and honey.
In a large bowl combined all of the dry ingredients, then add the ‘smoothie’ mixture and stir. You may need to add some water to thin out the mixture as well, I added 1 cup of water so that it was a little bit runny.
Leave in the fridge overnight, serve with your favourite toppings!
This made about 6-8 serves and will last a few days.