Swiss Bircher Muesli: An Authentic and Healthy Breakfast
Muesli is a widely used descriptor referring to breakfasts made with grains, dairy, and fresh fruit. The recipe that follows in this post is adapted from the excellent “The Swiss Cookbook” by Betty Bossi gifted to me by my kind Swiss cousins. If you are hungry for a wholesome breakfast that is fast and delicious, read on.
I am told that Betty Bossi is the Swiss equivalent of America’s Betty Crocker. As a lover of all things Swiss, I am excited to work my way through this beautiful cookbook which is broken down by regions in Switzerland and recipes that hail from that area. The recipes are also denoted with Swiss flag icons with 3 flags meaning “very authentic” and 1 meaning it uses authentic elements with a modern interpretation. I’d recommend it for any Swiss cooking enthusiast and you can purchase it from Amazon by clicking the affiliate photo link below.
The original Bircher muesli recipe, waving 3 little Swiss flags, made enough for more than one breakfast and called for currants, which I don’t have access to. I also modified the requirement for sweetened condensed milk to require my crockpot-ed sweetened condensed milk-turned caramel that I shared here. If you have a can of sweetened condensed that you haven’t turned into caramel, by all means, use it. I found the caramel to be really tasty and I hope you do too.
Bircher Muesli – Serves 1
3 tablespoons rolled oats
1 ½ tablespoons crockpot caramel or sweetened condensed milk
1 tablespoon milk
1 tablespoon lemon juice
1 large apple
Mix all the ingredients except the apple together in a bowl. Using a box grater, grate the apple over the mixture and combine.
Garnish with: coconut, walnuts, pomegranate, berries, almonds, chopped strawberry, or any other additions you’d like to start your day.
Optional: A few tablespoons of whipped cream, finely ground hazelnuts or almonds, or chocolate chips.
Substitutions: Swap out the sweetened condensed milk for yogurt or cream and 1-2 tablespoons honey or sugar.
Enjoy, Wildflowers! I actually make this for lunch very often and share the bowl with my babies. I love how it fills me up but is light and fresh-tasting (thanks, apples + lemon juice!). I also like how you can sub out and switch in easily based on whatever you have on hand; that’s my kind of recipe.
If you love all things, Swiss, the way I do, be sure to follow my Swissophile Pinterest board by clicking “follow on” below! I’d love to connect with more folks who love all things precise, moderate, alpine, and tidy 😉