Deconstructing Bircher Muesli

Originally invented by the Swiss doctor and nutritionist Maximilian Bircher-Benner during the health reform era of the 1880s, it has taken the world by storm and you can find it on the breakfast menus of even the best restaurants and cafes.

Why it’s good for you

Depending on the combination and use of whole plant food ingredients, Bircher muesli can be high in protein, dietary fibre, iron and zinc and is perfect if you want:

But Bircher muesli is too good to save just for breakfast. The Swiss also serve it for dessert and in cups as a snack food!

Tweaking tips

While the classic recipe includes oats, lemon juice, nuts, whole green apples with the skin and some cream with honey or sweetened condensed milk, you can further improve or tweak it to suit your needs.

Soak Bircher muesli in a large bowl, small pots or mason jars in the fridge overnight. For an instant version, pour a little boiling water over the oats and nuts and soak for five minutes before stirring in the other ingredients.