Bircher müsli (also spelled ‘Bircher Muesli) is a Swiss soaked oatmeal dish that is served cold and is one of my favorites in the summer! There are many variations, depending on your preferences, but this is one of the simplest and tastiest in my opinion.
You will need to prepare it the night before, so get your ingredients ready the day before you want to enjoy it.
– müsli (Store bought or you can make your own. *See below.)
– plain yogurt (unsweetened, unflavored, and please no fat free or lowfat) (or sub dairy free)
– kefir or milk (again, you could do dairy free)
*Basic müsli recipe (customize to your liking):
– oats (regular, not quick cooking/instant or steel cut, work best in this recipe)
– nuts (pecans, sunflower seeds, shelled pumpkin seeds/pepitas, sliced almonds, etc.)
– coconut flakes (unsweetened)
Combine the müsli ingredients and store in a sealed container.
Here is my store-bought one from Trade Joe’s:
The night before you’ll want to get out your müsli, yogurt, and a bowl.
For one serving, put about 1/2 a cup of müsli in the bowl (I wanted to add some pecans to this batch).
Scoop in enough yogurt so that the mix is nicely combined.
Leave this in the fridge overnight.
The next morning, you’ll want to get out your kefir/milk, apple, and banana. You’ll see the oats have absorbed most of the moisture.
I like half a banana and half a tart apple. I just stick the other halves on a plate in the fridge and use them the next morning. Just chop them pretty small.
Add in a bit of kefir or milk so that the mixture is a nice smooth texture.
At this point you’ll want to get out your honey and cinnamon.
I like plenty of cinnamon and a little bit of honey to taste.
This breakfast is perfect for hot summer days when you don’t want anything warm but you’re looking for something healthy. Enjoy!