I had my first bircher muesli in Switzerland. Bircher Muesli is a hearty alpine favorite and a breakfast staple. No wonder: it’s a healthy, satisfying and refreshing start to any day. The technique to bircher muesli is an overnight soaking of oats, steeped in milk or yogurt. Just before serving additional ingredients such as grated apple, dried fruit and nuts are folded in. Feel free to experiment with extra ingredients and toppings such as chia seeds, pepitas, dried cranberries, and fresh berries. If you are feeling luxurious, a dollop or two of whipped cream may also be gently folded in at the end (I call this the I-am-on-holiday ingredient).
1 cup rolled oats
1/2 cup apple juice
1/2 cup whole milk plain yogurt
1/4 teaspoon ground cinnamon
1 green apple, cored and grated
1/4 cup chopped almonds
1/4 cup raisins
Shaved unsweetened coconut
Mix the oats, apple juice, yogurt and cinnamon in a bowl. Cover and refrigerate at least 1 hour or overnight.
Before serving, stir in the grated apple, half of the raisins and almonds. If too thick, thin with additional yogurt or milk to desired consistency. (If you are on holiday, then add the whipped cream).
Serve garnished with remaining nuts, raisins and the coconut. Drizzle with a little honey if desired.