Bircher Muesli was developed around 1900 by Swiss physician Maximilian Bircher-Brenner for his patients and is still a very popular breakfast throughout Switzerland and Germany.
Ever since there have been many variations, however the authentic recipe calls for fresh fruit than grains and soaked the raw oats overnight.
I like to stick to the original as far as possible and have fun with the toppings.
You can have a taste variation with both nuts and fruits. Blueberries, cranberries, strawberries, banana to prunes, dried figs, hazelnuts, pecan nuts, muskmelon seeds and the choice of palate is yours.
Ingredients:
Rolled Oats 2 cups
Juice of one apple
Curd (slim milk) 1 cup
Juice of 1/2 a Lemon
Milk (slim) 1/4 cup
Honey
1 Coarsely grated apple
Dried Cranberries 1 tbsp
Pecan Nuts or walnuts or almonds and or hazelnuts
Cinnamon Powder 1 tsp
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Preparation:
Take the rolled oats in a deep bowl. We will soak the oats overnight in curd, lemon and apple juice. Mix well and leave aside in the refrigerator.
In the morning, pull the bowl out stir once and add some milk to your required consistency. Top with grated apple, cinnamon powder, nuts, a tsp of honey and another fruit of your choice. I used dried cranberries with some fresh pomogranate.
Serve chilled. You can also make these and keep in short glasses to be eaten as an energy snack anytime during the day…post a walk or a workout.
Indian Born Confused Gourmet 