Bircher muesli was first developed by Dr Maximilian Bircher-Benner, a Swiss doctor who wanted to create a perfectly balanced breakfast and believed wholeheartedly in increasing ones intake of raw foods.
That is exactly what he did, and almost 150 years later we are still enjoying this nourishing creation for breakfast.
If you are someone who lives life in a hurry, Bircher muesli is exactly the sort of recipe that you need.
You can prepare it in bulk and keep it in the fridge for a quick and delicious morning fix. You will also find that over time, it develops a delicious natural sweetness.
You can use a whole array of nuts and seeds, dried and fresh fruit to create sweetness and texture but this traditional Bircher muesli recipe is one that we truly love at Daylesford.
100g rolled oats
20g Brazil nuts, roughly chopped
6g flax seeds
8g Pumpkin seeds
6g Sunflower seeds
20g Sultanas or raisins
8g Goji Berries
8g chia seeds
220ml almond, hemp or cows milk
70g organic yoghurt
1/2 an apple, grated
Method (Difficulty: Easy / 10 mins)
Toast the oats, Brazil nuts flax, pumpkin and sunflower seeds in the oven for 6-7 minutes or until lightly golden.
Remove from the oven and set aside to cool before transferring to a bowl. Add the sultanas, goji berries, chia seeds and milk and combine.
Leave to stand overnight as this will allow for the Bircher to develop a lovely natural sweetness.
In the morning, stir through the yoghurt and grated or chopped apple. Divide between bowls and serve with fresh berries and chopped mint.