📝 About This Recipe
Originally developed by Swiss physician Maximilian Bircher-Benner for his patients, this iconic 'Frühstück' has become a beloved staple across Germany and the Alps. This recipe balances the creaminess of overnight-soaked oats with the bright, tart crunch of freshly grated apples and a medley of toasted nuts. It is a refreshing, energy-packed cold platter that celebrates wholesome ingredients and the simple elegance of European spa cuisine.
🥗 Ingredients
The Grains & Base
- 2 cups Old-fashioned rolled oats (not instant or quick-cooking)
- 1/2 cup Apple juice (unfiltered and unsweetened if possible)
- 1 cup Whole milk (can substitute with almond or oat milk)
- 1 tablespoon Chia seeds (optional, for extra texture and omega-3s)
The Creamy Liaison
- 1 cup Greek yogurt (plain and full-fat for best creaminess)
- 2 tablespoons Honey or Maple syrup (adjust to preferred sweetness)
- 1 teaspoon Vanilla extract (pure extract)
- 1 tablespoon Lemon juice (freshly squeezed)
The Fresh & Nutty Components
- 2 large Granny Smith apples (firm and tart)
- 1/4 cup Hazelnuts (toasted and roughly chopped)
- 1/4 cup Slivered almonds (toasted)
- 1/3 cup Raisins or dried cranberries (for bursts of sweetness)
For Garnish
- 1 cup Fresh berries (raspberries or blueberries work beautifully)
- 1/2 teaspoon Ground cinnamon (for dusting)
- 4-5 pieces Fresh mint leaves (for a pop of color)
👨🍳 Instructions
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1
In a large glass bowl or airtight container, combine the rolled oats, apple juice, milk, and chia seeds.
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2
Stir the mixture thoroughly to ensure all oats are submerged and the chia seeds are evenly distributed.
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3
Cover the container tightly and place it in the refrigerator to soak for at least 4 hours, though overnight is highly recommended for the most velvety texture.
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4
The next morning, remove the oat mixture from the fridge; it should have thickened significantly as the oats absorbed the liquid.
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5
In a separate small bowl, whisk together the Greek yogurt, honey (or maple syrup), vanilla extract, and lemon juice until smooth.
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6
Fold the yogurt mixture into the soaked oats until fully incorporated and creamy.
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7
Using a box grater, grate the apples (skin on for extra fiber and color) directly into the bowl. The apple juice released during grating is vital for the flavor.
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8
Immediately stir the grated apples into the mixture to prevent them from browning, thanks to the lemon juice in the yogurt base.
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9
Gently fold in the raisins (or dried cranberries) and half of the toasted hazelnuts and almonds.
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10
Taste the muesli and add another splash of milk if you prefer a thinner consistency, or an extra drizzle of honey if you have a sweet tooth.
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11
Portion the Birchermüsli into chilled bowls or glass jars.
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12
Top each serving with the remaining toasted nuts, fresh berries, a light dusting of cinnamon, and a mint leaf for a professional finish.
💡 Chef's Tips
Always toast your nuts in a dry pan for 3-5 minutes until fragrant; it drastically improves the depth of flavor. Don't peel the apples! The skin contains the most nutrients and adds a beautiful fleck of color to the white muesli. If the mixture feels too thick after soaking, stir in a little more apple juice or milk to loosen it to your liking. For a vegan version, use coconut yogurt and almond milk, and swap honey for agave nectar. This muesli keeps well for up to 2 days, but the apples are best when freshly grated into the base.
🍽️ Serving Suggestions
Serve with a steaming cup of German 'Kaffee' or a delicate herbal tea. Pair with a side of dark rye bread (Vollkornbrot) and a thin slice of mild cheese for a full German 'Frühstück'. Top with a dollop of whipped cream or quark for an extra indulgent weekend brunch treat. Serve in small mason jars for a beautiful and portable 'grab-and-go' healthy breakfast. Accompany with a glass of freshly pressed orange or carrot juice.