The original Birchermüesli recipe adapted from “Fruit Dishes & Raw Vegetables” published in 1926 by Dr. Max Bircher-Benner.
1 tablespoon rolled oats soaked overnight in 3 tablespoons of water
1 tablespoon sweet condensed milk
½ lemon, juiced
1 large apple
1 tablespoon walnuts, hazelnuts or almonds, chopped
In a small bowl, mix condensed milk and lemon juice with soaked rolled oats. Then grate the apple including the skin into the mixture on a two-way grater. Incorporate the apple into the oats mixture to prevent browning. Top with chopped nuts. The dish should be prepared immediately before being served. One serving.
Birchermüesli for the Week
2 cups rolled oats
2 cups milk
½ cup apple juice
2 (5.3-ounce) containers vanilla greek yogurt
¼ cup honey
½ cup almond slices
¼ sunflower seeds
½ cup raisins
2 medium apples, cored and diced
In a large mixing bowl, stir together oats, milk, apple juice, yogurt and honey. Gently fold in almonds, sunflower seeds, raisins and apples. Make sure ingredients are thoroughly combined to prevent the apples from browning. Store in ½-pint or pint mason jars or other airtight containers in the refrigerator for up to five days. Makes about three pints.
Simple Overnight Oats
½ cup rolled oats
⅓ cup plain yogurt
⅔ cup milk
1 tablespoon ground flax meal
½ teaspoon vanilla extract
1 tablespoon honey
Combine all ingredients in a small mixing bowl. Transfer to a mason jar or other container with a seal and refrigerate overnight. Enjoy cold, plain or with toppings of choice. Non-dairy milk and yogurt substitutes can be used without harming the integrity of the dish. One serving.