Bircher Muesli is, to me, a staple summer breakfast. I could never get bored of it because you can vary it to so many different flavours, depending on what you feel like. Each new combination I find seems to be my new favourite, at least until the next ‘light bulb’ moment…!
I feel like it is borderline criminal that I have, up until this point, only shared one basic recipe with you. I am about to rectify this situation. Make sure you’re following FYS_Perth for the barrage of Bircher Muesli recipes to come in very near future!
I am crushing on this version of Bircher at the moment.
30g Wholegrain Traditional Rolled Oats
10g Mixed Seeds (I usually keep sunflower and pepitas on hand)
50g Vanilla Greek Yoghurt (or yoghurt of your choice – I have been LOVING five:am organic Vanilla Bean yoghurt at the moment)
1/4 cup Apple Juice – as pure as you can find / afford (I have been buying the Worlds Healthiest Juice Co. made right in here Toodyay Western Australia!)
1/2 tsp Cinnamon
1/2 tsp Chia Seeds
50g Grated Apple
*You could also add superfood powders such as Maca or Mesquite
Mix all ingredients together the night before and leave in the fridge overnight.
In the morning, serve with whatever toppings you like, my preference would be slivered almonds, toasted shredded coconut, maybe some extra greek yoghurt and some blueberries. You could also check out my Cereal Topper recipe!
I know that everyone’s idea of how thick or gooey Bircher Muesli should be varies, so try this out, if you prefer it more runny, add some extra yoghurt or apple juice in the morning. If you want it thicker, add some more chia seeds and let it sit for half an hour to let them soak up some of the liquid and next time reduce the amount of wet ingredients. You can tweak this to suit your preference! I won’t be offended!
Don’t forget to #feedyoursoul_perth if you are recreating my recipes and sharing on Instagram! I love to see what you’re up to!