This popular breakfast dish, muesli, was developed around 1900 by Swiss physical Maximilian Bircher-Brenner to heal patients in his hospital. He was a pioneer for his times, promoting nutrition and physical activity. He saw the benefits in a whole foods diet full of vegetables, fruits, and nuts. Smart man! The original Bircher muesli recipe starts by soaking 1 tablespoon of raw oats overnight with 3 tablespoons water. Once fully soaked fresh lemon juice, fresh apples, raw nuts, and a small amount of condensed milk are added. It was a way to include raw foods into the diets of his patients. Muesli has evolved quite a bit since it originated, but it is still a popular dish throughout Switzerland and Germany.
Lately I’ve been making Josh, Cia and I a batch before going to bed each night. It evolved from my chia pudding. I do love chia pudding but I find this to be a bit more satisfactory. Once you have your base – oats and milk – you really can add anything you want. I change it up depending on my mood, but this is Josh’s favorite so far.
Bircher Muesli (serves 1)
- 1/2 cup oats
- 3/4 cup unsweetened coconut almond milk
- 1 tablespoons chia seeds
- 1 tablespoons PB2
- 1 tablespoon raisins
- 1 tablespoon shredded coconut
- 1 tablespoon cacao nibs
- 2 tablespoons walnuts
- 5 drops vanilla creme steva
- 4 chopped strawberries
- Mix all in a container and refrigerate overnight.
Sometimes I choose to make a more traditional method using oats, unsweetened almond milk, lemon juice, cinnamon, raisins, vanilla creme stevia, pumpkin seeds, and grated apple. If you do use apples be sure to add them the next morning. I’ve also added in dried figs and cranberries with great success. Banana and yogurt added in the morning are delicious too. And if you’re looking for something a bit more decadent raw cacao powder is always a nice treat.