Andrea’s Love: Bircher Muesli

| January 2, 2015

Source: Andrea Love

Words by Andrea Love

IT’S 2015! After the Christmas and New Years period, healthy eating is buried under the carpet, but starting the year off right doesn’t have to be a challenge at all.

Keeping on track with healthy eating can often be a burden, especially when preparing, cooking and cleaning can take up so much time. Many dedicated fitness fiends tend to turn towards food prep; that is, preparing your week’s meals in advanced, and freezing it, so you always have something available, that’s full of vitamins and nutrients.

Breakfast can stump a few; we don’t often freeze toast or pancakes as they’re quick to make. However, if you’re after something a little more nutritious for the first meal of the day, bircher muesli is your friend.

The traditional Swiss bircher muesli was developed by a physician who decided that consuming the ingredients raw, rather than thoroughly cooking the mixture, was much healthier for his patients. Today, most consider it to be an ideal breakfast meal; packed full of great ingredients, and incredibly easy to make. If you prepare a large batch you can keep it for a few days, and you’ll always have a snack on hand.

The great thing about bircher as well, is that it’s pretty difficult to mess it up. You can throw in a variety of ingredients, and as long as you have the ratio of wet and dry ingredients correct, perfect bircher is on the way.

For this particular recipe, I used apple, strawberry and pineapple juice (left overs from fancy drinks from the festive season). My toasted seeds included a mixture of sunflower seeds and pumpkin seeds, and I topped the lot with slices of fresh peaches.


Source: Andrea Love

Bircher Muesli
Serves 4

What’s inside?
2 ½ cups rolled oats
1 ½ cups almond milk
2/3 cup Greek yoghurt
Fresh fruit juice to taste
¼ cup toasted seeds
¼ cup shredded coconut
Handful of almonds, roughly chopped
2 tbsp chia seeds
2 tbsp buckwheat
1 tbsp honey
Fresh fruit

To make:
In a bowl, place all ingredients, aside from the fresh fruit, and stir until well combined. Mixture will appear quite runny to begin with. Keep in an airtight container in the fridge for a couple of hours, or overnight. Oats will soak up the milk, yoghurt and juice. To serve, top with fresh fruit, chopped almonds and a drizzle of honey.

If you don’t want to wait overnight for your bircher, use quick oats (oats that have been chopped finely). These will soak up the liquids much faster, and you can have a healthy breakfast on the table in about 10 minutes!


Source: Andrea Love

Follow my eating adventures at eatnik.

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Category: FEATURED, LIFESTYLE, Uncategorized

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