On every retreat our guests always rave about Naz's Bircher Muesli (or soaked oats if you want to be 2015 about it!) and inevitably ask for the recipe so they can recreate it at home. Originally Bircher Muesli was made by the Swiss for patients in poor health who needed to fatten up . It would contain full fat milk and cream and whilst delicious, the traditional version is very rich and heavy. Great for those convalescing, no so good for those of us that need a spring in our step! This lighter recipe is made with almond milk, fruit juice and yoghurt and can easily be made plant-based for those who want to avoid dairy.
Naz says....this is a guide so feel free to amend at will!
Bircher Muesli- serves 4
- 2-3 cups of rolled porridge oats, the bigger the better
- 1 cup dried fruits of your choice chopped but left chunky (apricots, cranberries, raisins, dates etc)
- 1 cup chopped nuts & seeds (sunflower, Brazils, macadamia, hazelnuts, soaked linseed or chia)
- 2 cups ofmixed fresh or frozen soft fruit chopped small (raspberries, blueberries, mango- NOT banana or apple at this stage as it will go brown)
- 1/2 cup desiccated coconut (or almond meal if you make your own almond milk)
- 1/2 large pot (450g) of any flavoured or plain yoghurt
- 2-3 cups almond milk (if you use plain yoghurt you may like to do 50/50 milk and apple juice)
Mix all of the above gently in a big bowl , adding more liquid/yoghurt until it is sloppy but not runny. The oats and dried fruit will soak up all the juices.
Cover and refrigerate until morning.
The secret bit, to add sweetness and a crunchy texture:
- Grated apple - 1/2 per person
When you come to eat your oats, portion it into bowls and then stir in grated apple and more liquid if needed. You can add chopped banana, honey, cinnamon at the end stage for variation.
It usually keeps for a 4-5 days at least and you can continue to add ingredients as the days go on.