📝 About This Recipe
Developed in the late 19th century by Swiss physician Maximilian Bircher-Benner, this original 'overnight oats' is a nutritional powerhouse designed to celebrate the healing properties of raw fruit. Our version elevates the classic with a focus on crisp pome fruits, using a blend of grated Granny Smith apples and succulent Bosc pears for a perfect balance of tartness and honey-like sweetness. Soaked in a mixture of apple cider and creamy yogurt, this dish offers a refreshing, velvety texture that transforms humble grains into a gourmet breakfast experience.
🥗 Ingredients
The Grain Base
- 2 cups Old-fashioned rolled oats (do not use instant or steel-cut oats)
- 2 tablespoons Chia seeds (for added texture and omega-3s)
- 1 teaspoon Ground cinnamon (high-quality Ceylon preferred)
- 1 pinch Sea salt (to balance the sweetness)
The Liquid Soak
- 1.5 cups Cloudy apple juice or cider (unfiltered for best flavor)
- 1 cup Greek yogurt (plain, full-fat for creaminess)
- 2 tablespoons Honey or Maple syrup (adjust to taste)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
Pome Fruits and Texture
- 1 large Granny Smith apple (grated with skin on)
- 1 medium Bosc or Anjou pear (firm but ripe, grated)
- 1 tablespoon Lemon juice (to prevent browning)
- 1/2 cup Slivered almonds (lightly toasted)
- 1/4 cup Dried cranberries or currants (for a tart chew)
For Garnish
- 1/2 cup Fresh raspberries (for a pop of color)
- 1/4 cup Walnut halves (roughly chopped)
- 4-5 pieces Fresh mint leaves (torn for fragrance)
👨🍳 Instructions
-
1
In a large glass mixing bowl, combine the rolled oats, chia seeds, ground cinnamon, and sea salt. Whisk briefly to ensure the dry ingredients are evenly distributed.
-
2
Add the cloudy apple juice, Greek yogurt, honey, and vanilla bean paste to the dry mixture. Stir vigorously until the yogurt is fully incorporated and no dry pockets of oats remain.
-
3
Prepare your pome fruits. Using a box grater, grate the apple and pear directly into a separate small bowl. Keep the skin on for extra fiber and color, but discard the cores.
-
4
Immediately toss the grated apple and pear with the lemon juice. This prevents oxidation and ensures the muesli stays a bright, appetizing color.
-
5
Fold the grated fruit and the dried cranberries into the oat mixture. The moisture from the fruit will begin to hydrate the oats instantly.
-
6
Cover the bowl tightly with plastic wrap or a silicone lid. Place in the refrigerator to soak for at least 4 hours, though overnight (8-12 hours) is ideal for the creamiest texture.
-
7
The next morning, remove the muesli from the fridge. Give it a good stir; you’ll notice the oats have absorbed the liquid and the mixture has thickened significantly.
-
8
If the muesli seems too thick for your liking, splash in a little extra apple juice or milk to loosen it to your desired consistency.
-
9
Gently fold in half of the toasted slivered almonds, reserving the rest for the topping to maintain a crunch factor.
-
10
Spoon the Bircher muesli into chilled bowls. Top each serving with fresh raspberries, the remaining slivered almonds, and chopped walnuts.
-
11
Finish with a tiny drizzle of honey and a few torn mint leaves for a professional, cafe-style presentation.
💡 Chef's Tips
Always use a coarse grater for the apples and pears to prevent them from turning into mush; you want distinct strands of fruit. Toasting your nuts is non-negotiable—it releases essential oils that provide a deep, savory contrast to the sweet fruit. If you prefer a vegan version, substitute the Greek yogurt with coconut yogurt and use agave nectar instead of honey. Do not peel the fruit! The skin of the apple and pear contains the majority of the pectin and nutrients, which helps thicken the muesli naturally. This recipe keeps well for up to 3 days in the fridge, making it the perfect solution for weekday meal prep.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea to complement the floral notes of the Bosc pear. Serve alongside a soft-boiled egg for a hit of savory protein. A small glass of freshly squeezed orange and ginger juice provides a zesty counterpoint to the creamy oats. For a brunch spread, serve in small mason jars for an easy, grab-and-go aesthetic. Top with a dollop of extra-thick clotted cream for a truly decadent weekend treat.