Birchermüesli is hearty, nourishing and if prepared the night before a really quick breakfast. It’s readily available in Swiss bakeries and is often eaten on the go for lunch as well. There are many recipes out there, but the ones I am partial to are the overnight ones. Those few hours allow the flavours to soak into the oats and give the Birchermüesli a very specific consistency. The difference to oatmeal is that Birchermüesli doesn’t need any cooking and is served cold – definitely a plus for me.
Ingredients Instructions Notes You have a lot of options with flavours here. Add berries instead of grapes, a pear instead of apples, leave out the granola and add some pumpkin seeds. Add dried cranberries instead of raisins. Make it more decadent with a tablespoon of heavy cream. Top with sliced bananas if you want. Some places in Switzerland serve it topped with whipped cream.
