This post may contain affiliate links, which means that we make a small commission when you place orders using our links.
I can’t think of a more easy to make and satisfying summer oat dish than Bircher Muesli. Maximilian Bircher-Benner, a Swiss doctor and nutritionist, developed Bircher for patients at his Zurich sanatorium at the turn of the last century as a way of adding more raw fruit into their diets.
The original bircher muesli is simply uncooked oats, milk, apples, apple juice, and nuts soaked overnight. Here’s my go-to version of Bircher with less sugar and a coconutty twist. I made it for my family during a long weekend at our country house, and we all enjoyed it outside topped with local strawberries.
Ingredients: (makes 3 servings)
- 1.5 cup rolled oats
- 1 cup kefir (dairy or non-dairy kefir will work) and 1/2 cup water
- OR 1.5 cups nut milk of choice + 2 tbs. full-fat yogurt of choice
- 1 grated green apple
- 1/3 cup unsweetened coconut chips or flaked coconut
- 1/4 cup chopped walnuts
- 1/4 cup raisins
Toppings: Walnuts and coconut chips to taste, 3/4 cup fresh strawberries.
Directions: Mix all ingredients well in a large bowl, cover and store in the fridge overnight. In the morning, add toppings and serve with love. Bircher can stay in the fridge in a glass mason jar for up to 3-4 days.
Try this next: Raw chocolate bircher muesli
