Bircher muesli was invented in 1900 by Swiss physician and pioneer nutritionist, Maximilian Bircher-Brenner. The idea is to soak oats, fruit and nuts overnight in either milk or fruit juice. I’ve spiced up the origninal version by adding three other grains: buckwheat, quinoa and amaranth. These need pre-soaking before being added to the muesli and therefore you’d need to start the process a few days before, but the taste (and health benefits) are well worth the extra effort!
The variety of toppings is endless and can be modified according to seasonal availability. Same goes for the liquid used for soaking, any milk or juice will do the trick. For a milder flavour that can be dressed in anything, I tend to use milk (plant or dairy both work). If I’m making a small batch however, with specific toppings, I’ll opt for fruit juice (orange, apple, lemon, pineapple etc).
4-grain bircher muesli: quinoa, amaranth, buckwheat & oat
3/4C oats (not instant)
1/4C raw buckwheat groats
8TB apple cider vinegar
1/8C chia seeds
1 apple grated
1/8C sunflower seeds
1/8C pumpkin seeds
1/4C nuts of choice
1/4C coconut flakes
1tsp cinnamon (optional)
1/8C dried fruit of choice (optional)
1 1/2C milk or juice of choice (I used cashew milk)
serve with yoghurt, nuts and fresh seasonal fruit
2 days before
1. Rinse quinoa and amaranth and place into clean bowl. Add 2TB of apple cider vinegar and cover with filtered water. Let soak for 8hrs (or overnight), rinse well and repeat at least twice. You should aim to soak the grains until they are almost doubled in size and soft (around 24hrs soaking time).
2. Rinse buckwheat and place into clean bowl. Add 2 TB of apple cider vinegar and cover with filtered water. Let soak for 8hrs (or overnight). Rinse well and repeat once (if very soft texture is desired, I soak once but I like having some bite to the tooth).
1. Place well rinsed quinoa, buckwheat and amaranth into a large bowl or glass container. Add oats, chia seeds, apple, nuts, pumpkin and sunflower seeds, coconut, cinnamon and dried fruit (if using) and combine well (this is to ensure the chia seeds don’t form a clump). Cover well with milk or juice of choice (about 1 1/2C though adjust accordingly). There should be about 5mm of liquid above the solid in whichever container you use. Cover bowl/container and refrigerate overnight.
2. Serve in individual bowls topped with seasonal fresh fruit and yoghurt.