Birchermüesli - an Interpretation

Antipo Déesse has asked for the recipe for Birchermüesli. No doubt, a charming lady's wish shall be my command.

Birchermüesli had been invented by Maximilian Oskar Bircher-Benner, who was a Swiss physician and pioneer of whole food. He postulated eating raw fruit, raw vegetables and nuts instead of meat and white bread. He was truly a bit revolutionary for the late 19th century. Dr. Bircher's original recipe goes:

• 1 tablespoon rolled oats, soaked in 2–3 tablespoons water for 12 hours
• 1 tablespoon lemon juice
• 1 tablespoon condensed milk
• 200 grams apple (about one large, preferably a sour variety), finely grated and mixed with the above directly before serving
• optionally top with 1 tablespoon ground hazelnuts or almonds

I've slightly modified this recipe to my preferences. I usually start with some yoghurt.



This could be plain or with fruits. If it's plain, you might add some sugar too. Fruit yoghurt has usually already sugar in it. Some people use cream or whipped cream, but i.m.h.o. it tastes so much fresher with yoghurt.

Then I add plenty of finely cut seasonal fruits and berries. Today I took blueberries, blackberries, strawberries, raspberries, apricots, nectarines and bananas. You might also add some lemon juice. Then the fruits don't oxidate.



You can use whatever fruits you like. However, grated apples are mandatory. Use a sour variety when possible. Some slobs do not grate the apples but finely cut them. This is definitely not my thing. I like my muesli to be smooth.

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I add the cereal flake mix only right before serving. I like my muesli not only to be smooth but also crunchy at the same time. I use a mix with no added sugar and no dried fruits.



Serve and enjoy. It goes well with a piece of bread and butter and a coffee with milk. If you like to have your food with some wine, Toño recommends a Moscato d'Asti.