Notes: The best Bircher Muesli is from the Hessischer Hof, in Frankfurt. I haven’t been able to get their recipe, sadly. The recipe below is my own. I’ve been making it for almost 20 years. My children and husband love it. I would make it more often except I forget to do it the night before.
*Important. The quality of your ingredients makes all the difference. Only use rolled oats from a good source (I get mine from Whole Foods). Use good quality full fat plain yogurt (I like Stoneyfield Farms Thick and Creamy Plain Yogurt). Any yogurt you get in Europe will taste better than American yogurt, but the one above is just about the best I’ve found.
Servings: 4-6 | Prep Time: 5 minutes
- Rolled Oats
- Whole or 2% milk
- Plain full fat yogurt
- An apple, grated
- Other fresh fruit. Berries, bananas, pears, plums, peaches, blueberries.
- Dried fruit like figs or dates or golden raisins.
- Nuts: Slivered almonds, walnuts, sunflower seeds.
- Pour 2 cups oats into a medium bowl. Pour just enough milk to moisten the oats. Cover with Press and Seal or a plate, and put in fridge overnight.
- Take the bowl out and stir it up. Grate your apple and add it in. Stir.
- Add your yogurt to taste. You want it to be gloppy, but not wet.
- Add whatever dried fruit and and chopped nuts.
- Add the berries and and other soft fruits at the very end. Gently fold in to muesli.
- You can add a few corn flakes on the top if you like.
Recipe Origin: Mine. Here are some other recipes I want to try one day:
Früchtemüsli nach Bircher-Brenner Art