Bircher muesli was originally formulated by Dr Bircher-Benner, for his ‘Vital Force’ sanatorium in the Swiss Alps in 1897. He was one of the original proponents of ‘raw food’ diets for health and wellbeing. With all the benefits of porridge, but easier to eat in hot weather, it is a nutritious breakfast that is quick to prepare and can easily be varied. Making it yourself will save you heaps compared to the packaged muesli in the supermarket.
- 3 cups porridge/quick oats
- 1 heaped cup chopped dried fruit
- 3 1/2 cups milk
Mix the dried fruit through the oats; this is best done with clean hands.
Place the mix in an airtight container (about a 1 litre size) and cover with milk.
Leave in the fridge overnight. Once the mix has been made, it will keep in the fridge for up to a week. Serve with your favourite yoghurt. You can also top with fresh fruit.
For dried fruit, I like a combination of sultanas, dried mango, apricots and craisins (dried cranberries), but you can use any combination you like.
For a variation, add some slivered almonds or dried coconut; grate in an apple – no need to peel.