You may have heard of overnight oats before, maybe even tried them. But have you ever heard of Bircher müesli? I certainly hadn’t. At least not until I moved to Germany and was introduced to them by my host family. Bircher müesli are the original overnight oats. Developed by a Swiss physician to feed the patients in his hospital, the original recipe was very wholesome and healthy (minus the cream & condensed milk). These oats became very popular and are still enjoyed all over Switzerland and Germany as a breakfast, brunch or light evening meal. True to German form, a “complete” Bircher müesli meal is laden with dairy and carbs and is accompanied by butterbrot (buttered bread) and a milch kaffee (coffee with milk).
The original recipe called for the rolled oats to be soaked in water for up to 12 hours. Then cream, honey, lemon juice, grated apple and nuts were added to complete the dish. I have read many interpretations of this original recipe and also been inspired to test out my own. My modified müesli trades the dairy for almond milk and cuts out the lemon juice. This is a simple recipe with a very satisfying end result. Having Bircher müesli for breakfast will keep you full straight through until lunch time.
Prep Time: 10 min.
“Cook” Time: 12 hours (overnight)
1 cup rolled oats
1 1/3 cup almond milk (or another plant-based milk)
1 grated apple
1 tbsp. ground almonds
1 tbsp. chia seeds
1 tsp. honey
a pinch of cinnamon
- Combine all of the ingredients in a medium bowl and whisk until evenly incorporated.
- Cover and refrigerate overnight.
- Top with bananas, berries, nuts, almond butter, sunflower seeds, honey and more!