In recent weeks I discovered a Swiss dish that’s so perfect for a refreshing summer meal that I feel compelled to share (even though it really doesn’t have anything to do with Jewish life, Colorado, Israel…you get the idea).
Birchermuesli is healthy, flavorful, filling and light and slots in perfectly for breakfast, lunch, dinner or a quick snack. Best of all? It takes less than 10 minutes to put together and stays fresh in the fridge for 3 days. The only downside is that there is some overnight soaking involved, so a bit of planning ahead is required.
When I first encountered Birchermuesli I was somewhat confounded. Cold porridge? For dinner? You see, the Swiss will often eat Birchermuesli for dinner on warm summer’s evening, with a slice of buttered bread on the side. For me, oats were strictly breakfast fodder.
I’m thoroughly converted now though, and am even so Swissified that I’ve developed my own recipe for this traditional dish!
Happy summer eating!
Birchermuesli
Ingredients
- 2 C whole rolled oats
- 2 C apple or other fruit juice
- 1/4 water
- 2 C plain yogurt
- 16 oz. mixed frozen berries, defrosted & drained (reserve liquid)
- 1 apple, peeled & grated
- 2-3 TB quartered almonds
- 2 TB turbinado sugar, or to taste
- 1 tsp cinnamon
Instructions
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Cover the oats with the fruit juice & water and soak overnight. Leave the berries to defrost overnight in the fridge.
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The next day, simply mix all the ingredients together thoroughly. For added flavor you can toast the almonds in a dry pan for 5 minutes before adding. Spoon the juice from the berries over the muesli before serving.
My grandmother who is Swiss always makes this. Her recipe is a little different though. I think she mixes everything together and then soaks it overnight.
I realized something else different about her recipe. It isn’t pink! So no berries? Will have to ask her what fruit she uses.
@ Sarah. Maybe she only makes hers with apples? I think raisins are also quite popular. Have you ever tried making it yourself?