Bircher muesli

Name: Bircher muesli
Cook time: 7 min
Total time: 7 min
Yield: 2
Cuisine: Swiss
Ingredients: 150 ml Milk; 125 g Yoghurt; 2 u Apple; 1 tablespoon Lemon Juice; 1 tablespoon Honey; 30 g Hazlenuts; 80 g Oat flakes

Easy

Contains allergens

LecheFrutos de cáscaraCereales con gluten

Author: Equipo Cocinoa
Preparation time: 7 min
Servings: 2

Summary

The Swiss breakfast you make the night before: oats soaked in milk, mixed in the morning with grated apple, yoghurt and a touch of lemon and honey. Fresh, creamy and with no cooking at all.

Ingredients

2 servings

150 ml Milk (or apple juice, plus a little extra to adjust)
125 g Yoghurt (plain)
2 u Apple (tart, such as Granny Smith)
1 tablespoon Lemon Juice
1 tablespoon Honey (to taste) (optional)
30 g Hazlenuts (toasted and chopped)
80 g Oat flakes

Instructions

The night before, mix the oats with the milk in a bowl or jar so they are well soaked.
2 min
Cover and leave in the fridge overnight, or for at least 4 hours, so the oats absorb the liquid and soften.
In the morning, grate the apples, skin on, on the coarse side of the grater, discarding the core, and mix them straight away with the lemon juice.
3 min
Stir the apple and yoghurt into the oats, sweeten with the honey and mix. If it is too thick, loosen it with a splash of milk.
2 min
Serve in bowls topped with the hazelnuts and, if you like, some fresh seasonal fruit.

Notes

It was created around 1900 by the Swiss doctor Maximilian Bircher-Benner for the patients at his Zurich sanatorium. His original version was mostly apple, with just a spoonful of oats soaked in water, lemon juice, condensed milk and nuts; over time the oats took centre stage and yoghurt replaced the condensed milk. Use ordinary rolled or fine oats: instant oats turn to mush and pinhead oats won't soften overnight. Grate the apple with its skin on the coarse side of the grater and mix it straight away with the lemon so it doesn't brown; tart varieties such as Granny Smith work best. If you'd rather have everything ready the night before, add the apple already mixed with lemon and cover well; add the nuts just before serving so they stay crunchy. You can swap the milk for apple or orange juice, and for a dairy-free version use plant milk and soya yoghurt. For coeliacs, look for certified gluten-free oats. It keeps for 2 days in the fridge in sealed jars; if it thickens, loosen it with a splash of milk.