Bircher muesli

Serves: 1

Prep Time: 15 mins (+ at least 20 minutes for the mixture to soak, but ideally overnight)

Ingredients

  • 1/2 cup oats (Make sure these are 100% gluten free rolled oats, instead of quick oats and that they don’t have anything added to them)
  •  1 1/2 tbs raisins
  •  1/2 lime, juiced
  •  5 tbs of liquid, (I use semi skimmed milk, but you might like to try almond milk, soya milk, banana milk, water, apple juice etc. depending on your preference)
  •  1 tbs yoghurt (I use organic natural yoghurt, but you can use fat free yoghurt, Greek yoghurt, soya yoghurt etc depending on your preference)
  •  1/2 apple, grated and decored (I find green apples work better but you can use whichever colour you prefer)

Bircher muesli was created over a century ago by Swiss doctor, Maximillian Bircher-Benner, as part of a healing therapy for his patients. The key to the Bircher recipe is to soak it overnight. This makes it easier to digest and improves the body’s ability to absorb this nutrient-dense muesli.

Bircher muesli is a wonderful summer style porridge that is insanely yummy to eat, simple to make, and nutritionally extremely powerful. I am a huge fan of oats and am always keen to find dynamic ways of sneaking them into my diet. Oats fill you up and release energy slowly throughout the day preventing spikes in your blood sugar. The combination of the fibre in the oats and the probiotics in yoghurt will also help to promote a healthy digestive system. Combine this with an apple (a day) and you will certainly be keeping the doctor away.

Method

  1. Place all the ingredients together in a bowl, and give them a good stir together.
  2. Once everything has been combined, cover the bowl and place it in the fridge to allow everything to soak overnight (if you’re short on time then allow at least 20 minutes). By morning the oats and dried fruit will have soaked up all of the liquid making everything juicy and plump. I tend to make a big batch and have it for breakfast or as a snack throughout the week.

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