my way of Birchermüesli
I know how popular Birchermüesli is in Switzerland but it never looks appealing to me, I see them serving in the hotel breakfasts all the time but I never dare to try. The reason is mainly because I did not like its soggy appearance.
Then all of a sudden, yesterday when I looked into my kitchen and saw the rolled oats that had not been consumed for some time, I was wondering how else I could eat that for breakfast apart from just plainly boil it with water. Although a bit tasteless, my mom eats this every day for breakfast with 2 tbsp of ground flaxseeds add to it to stay fit. The roll oats need longer cooking time than the quick cooking oatmeal so most of the time I do not have patience to cook this myself and therefore explains why the roll oats are untouched for some time and I have not been baking much recently. Impulsively, I went to search around of how Birchermüesli is prepared. There are different ways of preparing but I do not like to use condensed milk as in the original recipe of Bircher-Benner and I do not like some recipes using too much juices so I have adapted to my own taste. I am very happy with the results and with the fabulous kitchen gadgnet-Bamix Swissline that my hubby got me recently, I am now even more motivated to prepare food that requires grating, slicing, processing or grinding. It really saves me a lot of time from standing in the kitchen.
In advanced prepare the ground nuts and seeds, this can be kept in an airtight glass jar for use of multiple times:
- 1/2 cup rolled oats
- 2 tbsp sesame seeds
- 2 tbsp flaxseeds
- 1.5 cup of unsalted mixed nuts (walnuts, hazelnuts, almonds, brazil nuts or just pick the nut(nuts) you like)
Makes 2 bowls
- 1 cup rolled oats
- 2 tbsp raisins
- 1 cup semi-skimmed milk
- 1 tbsp sunflower seeds
- 1/2 tbsp flaxseeds, unground
- 1 tbsp wheatgerm
- 1 apple finely grated (choose the apple that is more sour and crunchy)
- fresh 1 tbsp lemon juice
- 3 tbsp of the ground nuts and seeds as described above
- pinch of cinnamon (optional)
- 5 tbsp low fat (bifidus) natural yogurt
- 1 banana, thinly sliced
- 2 halves canned peaches
- 1 tbsp honey or brown sugar
- fresh or dried berries as desired or depending on what is accessible (apricots, kiwis, raspberries, strawberries, blueberries, dried apricots, etc)
- Do feel free to use any fresh fruits you like, cut into slices or cubes
- Soak the rolled oats and raisins in the milk, cover and let it stand for at least several hours or best overnight in the fridge.
- The next morning, peel and grate the apple and mix with the lemon juice to prevent the apples from oxidized and turn brown.
- Transfer the soaked rolled oats and raisins into a larger bowl, add in the grated apples and the natural yogurt, honey and mix well. Add a bit of milk if necessary.
- Then also sprinkle in the sunflower seeds, flaxseeds, wheatgerm and the ground nuts and seeds and mix well again.
- You can let this stand for a few minutes and in the meantime, you can sliced the bananas and peaches or other fruits you desired.
- Divide the museli in portions in bowls and lay the fresh and dried fruits on top and serve immediately.
- Adjust the consistency you desire by adding a bit more milk or yogurt where necessary. I personally do not like it too wet.
- You can add some corn flakes just before serving to add more crunchy taste (optional).
- I later found out Jamie Oliver has also got his way of Birchermüesli, so afterall it’s all about adaptation to fit to your own taste.
- Some recipes say you have to soak the apple and nuts overnight but I prefer to have as much as possible freshly prepared in the morning and also I do not like the idea of soaking the apple for too long, I prefer to have more crunchiness texture.