Bircher muesli is having something of a moment. Not sure what it is – and how it differs from the muesli you've been breakfasting on for years? Well, it's simple: it's not really muesli at all, or at least not in the way that we traditionally think about it, but is much more like overnight oats (it's the Swiss version) – another breakfast cereal that's become popular recently.
So, while packet or homemade muesli is dry until you add milk to it in the bowl just before you eat it, bircher muesli is made up of a dry mix with wet ingredients added to it before it spends a night in the fridge soaking. Those wet ingredients are typcially lemon juice and cream, but this Bircher muesli recipe is, we think, a little healthier – we've swapped out the cream for low fat yoghurt. You can, of course, swap back if you love a dash of cream on your brekkie. No judgement here.
This recipe is for two, but you can make enough for four or six and keep it sealed in the fridge, ready for you to dip into every morning, all week long. Then just add the toppings you have in the fridge. We've suggested berries below, but bananas are lovely, too. For more healthy breakfast ideas, don't miss our guide.
How to make Bircher muesli
For the muesli:
- 50g porridge oats
- 60g sultanas
- 4 tbsp milled linseed
- 180ml apple juice
- One apple, grated or finely chopped
- Semi-skimmed milk
- 2 tbsp flaked almonds
- Two handfuls berries
- Low fat yoghurt
1. Put the oats, sultanas and milled linseed into a bowl and pour the apple juice over the mix. Combine the muesli mix with the apple juice, cover and leave to soak in the fridge overnight.
2. In the morning, stir in your grated apple (you can swap apple out for pear if you prefer/don't have apples), then add enough milk to create the desired consistency – it should be similar to porridge.
3. Divide the Bircher muesli between two bowls – or pile half of it into one bowl and return the rest to the fridge for the next day.
4. Sprinkle over the flaked almonds and berries. Drizzle over a little honey (or maple syrup, depending on what you have or what you prefer!) and dollop on a generous spoonful of yoghurt.