| bircher muesli

October 26, 2010

When we woke up on Sunday we could smell the sausage sizzle wafting through open windows and we could hear the strains of what would turn out to be a hilariously perfect dad band playing covers at the Catholic school fete, one street over from the apartment. Normally if I am working from home mid-morning I can hear the children playing in the schoolyard, that strange mix of screaming and laughing that child’s play heard from afar has. On Sunday Sarah and I wandered over to the fete, looked at jams and preserves, and left with a string bag full of nautical themed bric-a-brac and a backpack full of Meyer lemons. It was a perfect spring day.

The morning was bright and not even icy, so we decided it’s time for Bircher muesli again, which is so cool and refreshing. It’s the perfect weekday breakfast. Make it on a Sunday night before bed and it’s there for sleepy-eyed breakfasts. It’s creamy, with the occasional burst of a plump currant, and the flaked almonds give texture. Sarah and I ate this batch with new season Victorian strawberries that smelt of summer through their punnet.

Bircher Muesli
This is my Aunt’s recipe.

3 cups raw rolled oats
3 cups orange juice
¼ cups natural greek yoghurt
2 tbsp thick cream
2 green apples (skin on), grated
2 tbsp currants
2 tbsp flaked almonds
½ tsp cinnamon
½ tsp vanilla

Mix ingredients together in a large bowl. Keep in a sealed container in the fridge. The muesli should keep for a week or so. Serve with fresh fruit and more yoghurt.

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bircher muesli: 6 comments

  1. Lauren Says:

    I made this Friday, and it’s now Sunday evening, and there is no more left. It was divine. I substituted one cup of orange juice with milk, and used a third cup of yoghurt, as I didn’t have any thick cream. I swapped the currants for raisins, and the almonds for pecans. It worked out really lovely. Sighs of contentment from everybody who ate some, and a request for more to be made!… I ate this for a very early breakfast, afternoon tea and right before dinner on the kitchen floor with the fridge door ajar. So. Good. Thanks to your Aunt.

  2. sarah Says:

    So glad it worked out! I love it with almonds but should try it with the pecans. YUM.

  3. Breakfast…beyond the box Says:

    […] girls Trotski & Ash suggest soaking your oats in fresh orange juice spiked with a little cinnamon and vanilla (also […]

  4. Misse Ward Says:

    I have been regularly making this for about a month now, and may only pause over the cold Melbourne winter in favour of “perfect porridge”. This bircher is so amazingly delicious, and I love that it affords me an extra ten minutes sleep in the morning as I simply need to scoop it into a bowl and eat! Thanks 🙂

  5. Angelina Says:

    Im so excited to try this recipe tonight.
    I love love love breakfast!

  6. JuJu Says:

    Love this breakfast! I didn’t have any nuts or currants on hand, so I had to leave those out, but it was still fantastic!

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