📝 About This Recipe
Developed in the early 1900s by Swiss physician Maximilian Bircher-Benner, this original 'superfood' breakfast is a masterclass in texture and balanced nutrition. Unlike dry granola, this dish relies on a gentle overnight soak to transform humble rolled oats into a creamy, velvety delight brightened by the acidity of fresh green apples and citrus. It is a refreshing, soul-satisfying meal that captures the crisp essence of the Alps in every spoonful.
🥗 Ingredients
The Grain Base
- 2 cups Old-fashioned rolled oats (do not use instant or quick oats)
- 1 tablespoon Chia seeds (for extra creaminess and omega-3s)
- 1/2 cup Apple juice (unsweetened, high quality)
- 1.5 cups Whole milk (can substitute with almond or oat milk)
The Fresh Element
- 2 pieces Granny Smith apples (large, skin left on for texture)
- 1 tablespoon Lemon juice (freshly squeezed to prevent browning)
- 1 cup Greek yogurt (plain, full-fat for the best mouthfeel)
- 2 tablespoons Honey or Maple syrup (adjust to preferred sweetness)
Nuts and Dried Fruit
- 1/4 cup Raw almonds (roughly chopped)
- 1/4 cup Hazelnuts (toasted and skins removed)
- 1/3 cup Golden raisins or sultanas
- 1/2 teaspoon Ground cinnamon (Ceylon cinnamon is preferred)
The Garnish
- 1/2 cup Fresh raspberries (for a pop of color)
- 1/2 cup Fresh blueberries
- 1 tablespoon Pumpkin seeds (pepitas) (for crunch)
👨🍳 Instructions
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1
In a large glass mixing bowl, combine the rolled oats and chia seeds, stirring briefly to distribute the seeds evenly.
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2
Pour the milk and apple juice over the oats. Stir well to ensure every oat flake is submerged in the liquid.
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3
Fold in the golden raisins and the ground cinnamon. The raisins will plump up overnight as they absorb the liquid.
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4
Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator. Let it rest for at least 6 hours, though overnight is ideal for the perfect creamy texture.
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5
The next morning, remove the bowl from the fridge. You will notice the oats have absorbed most of the liquid and become thick.
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6
Grate the Granny Smith apples using the coarse side of a box grater directly into a small bowl. Do not peel them; the skin provides essential fiber and color.
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7
Immediately toss the grated apple with the lemon juice to maintain that bright, fresh white color.
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8
Add the grated apple and the Greek yogurt to the soaked oat mixture. Stir vigorously to incorporate; the yogurt will create a luxurious, silky binder.
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9
Drizzle in your honey or maple syrup. Taste the mixture and add more sweetener if your apples were particularly tart.
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10
Gently fold in half of the chopped almonds and hazelnuts. This provides a 'hidden' crunch within the creamy oats.
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11
If the mixture seems too thick, add an extra splash of milk or apple juice until it reaches the consistency of a thick porridge.
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12
Spoon the muesli into chilled bowls. Top each serving with the remaining nuts, fresh raspberries, blueberries, and a sprinkle of pumpkin seeds.
💡 Chef's Tips
Always use rolled oats rather than steel-cut or instant for the classic texture; steel-cut will remain too gritty even after soaking. Toasting your hazelnuts in a dry pan for 3-4 minutes before chopping elevates the flavor profile significantly. If you prefer a lighter version, you can substitute half of the yogurt with whipped cream, which was actually common in early Swiss variations. Keep the skin on the apples—it contains most of the pectin which helps thicken the muesli naturally. This recipe keeps well in the fridge for up to 3 days, making it the perfect meal-prep breakfast.
🍽️ Serving Suggestions
Serve alongside a hot cup of Swiss herbal tea or a dark roast coffee. Pair with a soft-boiled egg on the side for an extra protein boost. Top with a dollop of almond butter for a richer, nuttier finish. In autumn, swap the berries for fresh sliced figs and a drizzle of honey. Serve in chilled mason jars for a beautiful 'grab-and-go' breakfast option.