Muesli was invented by a Swiss physician to help his patients recover from surgery. It originally was a wet version (unlike the dry ones you buy at the grocery store) with raw oats, a grated apple and nuts and dairy such as milk or yogurt but it can be made using whatever you prefer. I love making a large batch to have over the weekend when we go to the cottage, it’s a delicious and nutritious breakfast particularly when you have projects to finish up like we did. I served it with a half a grapefruit and it satisfied us even working hard!
The first time I had this lovely breakfast was in Zurich in the late 80’s; JT had a business meeting with a wonderful Swiss gentleman (with whom we are still friends) and his wife was kind enough to take me around. I couldn’t wait to introduce JT to it. Years later, I’m still making it even though I confuse the name quite often!
Bircher Muesli
(makes about 4 cups)
Ingredients:
- 1 apple, grated
- 2 cups Greek yogurt
- 1/2 mixed in salted nuts (I used the Turkish honey and nuts my friend Barb of Profiteroles and Ponytails gave me)
- 16 grapes cut into halves
- 1 cup raw rolled oats
Directions:
- The night before you wish to eat this breakfast, mix everything together and refrigerate.
Thanks for sharing a bit of the history of muesli, so interesting!!! Your version looks fantastic!
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Thanks Amber, I’m not a big fan of the store bought dry versions because they are usually much too sweet. With this home made version, you can control the sugars.
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If there is one thing in Switzerland I am not fond of (apart from horse meat which is particularly popular here and which I will not even taste) it’s bircher muesli. I think that in general I have never liked oats soaked in anything, but I love all the ingredients of any muesli mixture. Yours looks lovely too. Muesli bars are my favourite way to have muesli 😉
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Thank you Sissi, I know what you mean about the wet oat taste, but I’m sure you can substitute flaked quinoa or another dry fibre rich cereal instead. The bars sound absolutely delightful too. I have had horsemeat tartare at a French restaurant on the East end of town, but not often. It’s a very lean meat.
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Great looking breakfast Eva – never tried wet muesli before! Not surprised it’s so filling for you – delicious Greek yoghurt and those oats making a nice ball in your belly until lunchtime! 😀
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Thank you Charles, you can make some up on Thursday night and it lasts all through the weekend. It is a very tasty way to start the day.
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I always gravitate towards meusli when it’s offered for breakfast…and I love the way you’ve served it!
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Thank you kindly Liz, I prefer to make my own because I once saw a restaurant pour full cream into their version!
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So many delicious elements going on here — I’m a huge Greek yogurt fan (love the protein and creamy texture) and now I have to go check out Barb’s Turkish honey & nuts (I’m very intrigued!). This looks great Eva — full of taste and goodness. A perfect cottage breakfast ;-).
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Hi Kelly, it really helps you last without going hungry until lunch — we usually have lunch around 1 or 2 and then dinner around 8.
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Your muesli sounds & looks like it’s the perfect breakfast! Three bowls please 🙂
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Hi Ilan, it’s my favourite way to start the day at the cabin.
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That’s a beautiful looking muesli. Whenever we’re on holidays I always order the bircher muesli from the hotel’s menu. It’s a great way to start the day and so good for you. I’ve never added grapes or honeyed nuts! I’ll have to try this when I make my own. I must do this more often – it’s been a while! xx
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Thanks Charlie, after seeing a local restaurant adding 35% cream to their muesli I have not ordered it out since. It’s so easy to make, and it gets better with each day. Hope you try it again, with your crazy schedule sure it will come in handy, particularly with the children!
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Bircher Muesli has to be one of my all time favorite breakfasts.. and I completely agree that it is one of the most satisfying and filling breakfasts. It does have something to do with the texture, doesn’t it.. The soft and sweet with the crunch is just the best! Sounds like you’re winding down your summer home as well.. good luck with all of your last few chores!! xx
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Hi Barbara, thank you for your kind words; for me it must be the variety of textures ad flavours in each bite, every one a little different. We’re going to keep the lake house open until the week after Thanksgiving I think, unless it goes below freezing in which case we’ll have to take the water out.
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I agree – I love this stuff. I have been known to eat too much of it but I know it’s full of good stuff.
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Hi Maureen, yes it sure is a favourite and it’s a pretty healthy way to start the day, apart from over indulging 😉
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Thanks for the history lesson! I love muesli in the morning or as a snack during the day. It is very hearty and keeps you going.
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Absolutely Bam, it sure is a nutritious breakfast or snack.
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I had no idea that that was how muesli was invented! I love Bircher muesli as well as toasted muesli 🙂 And I have a jar of those lovely nuts in honey on my bench to put on porridge and muesli.
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Thank you kindly Lorraine, now you have me curious about toasted muesli! Those nuts are certainly lovely on a myriad of things aren’t they?
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I eat a lot of rolled oats, which I cook in milk with a little salt. Right now I am eating them with pears and crystallized ginger. But perhaps I’ll try your wet oats variation — seems like it would be nice on a warm morning or when I’m in a hurry.
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Hi Sharyn, thank you for your comment. Oats with pears and crystallized ginger sound great; you can add other dried fruits and such to the muesli, the recipe I shared was true to the one I had many years ago in Zurich.
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I have never had wet muesli, yours sounds delicious and is so healthy, best of all it is made the night before, how easy and convenient is that.
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Thanks Norma, it’s really a fantastic breakfast, and surprisingly filling too!
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I love muesli and keep it in the fridge at all times. I add some dry fruit, nuts, seeds, a little unsweetened coconut, cardamom and cinnamon. I love yours with the yogurt and the fresh fruit mixed in! May have to try this version.
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I usually add dry fruit too, but I didn’t have any at this time. I thought it a perfect opportunity to replicate the original I had in Zurich so many years ago! I’m loving the coconut and cardamom and cinnamon so tasty, thank you Betsy for the inspiration!
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I’m not much of breakfast person, Eva, mainly because I don’t care for cereal and I don’t feel like cooking something that early. This muesli, though, being prepared the night before, could just be the answer, at least for a few days a week. Thanks for sharing and I’ll let you know if you’ve converted me. 🙂
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I’d be very happy to ‘convert’ you John; I’m a firm believer that breakfast is one of the most important meals! I do hope you try it.
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I’m sure it’s quite healthy and full of fibre. 🙂
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Hi Maria yes indeed the oats pack the nutrition and fibre for sure.
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I have an almost full container of rolled oats so yesterday I made Maureen’s Irish Brick Cake. I’m doing my best to convince myself that it’s healthy for me. 🙂
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Oh Maria, these recipes are so good! Maureen’s recipe made me lick my lips, I bet the edge crisps up like an oatmeal topping. The muesli with the honey nuts is wonderful, adding the grapes just makes it pop in your mouth. Hope you love them both. XO
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A fantastic breakfast to kick start the day!
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Thanks Angie, it’s easy to make and delicious to eat!
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A lovely muesli breakfast never goes amiss this looks delicious 🙂
Cheers
Choc Chip Uru
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Thank you kindly CCU, it’s a favourite in our home!
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Bircher muesli is my absolute favourite, though for some reason I just never make it at home! It’s the first thing I head for when we stay in a hotel. Yours looks divine. Love the intro too!
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Hi Lizzy, we have a Swiss chain of restaurants here called Mövenpick and once I saw them making muesli; they
were pouring 35% cream into it!!! Since then, I’m very skeptical on eating restaurant muesli.
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Hi Eva! Lovely, this looks like a great breakfast snack or meal. Depends whether you’re me or a normal person.
Still, it looks delicious. 🙂
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Thanks Tudor, I think you’d be surprised at how satisfying this dish is.
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