Todays recipe is kind of the original version of overnight oats: Swiss Bircher Müsli!
To make a batch, you soak oats in milk and water, preferably over night, and then add lots of grated apple and chopped nuts. It’s simple, incredibly creamy, fresh and nutty. And pretty damn good for you, too.
The müsli is named after physician Maximilian Bircher-Benner who served it as an easy, healthy breakfast to his patients after he and his wife tried it on a hike in the Swiss Alps.
My mom used to make a big batch of it for breakfast on school days and very recently I’ve rediscovered my love for it and just had to share the recipe with you lot! If you’re a porridge or Müsli lover like me, you’ll fall head over heals for this one.
If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- 100 g oats
- 200 ml water
- 200 ml soy milk (or non-dairy milk of choice)
- 2 Tbsp lemon juice
- 2 medium sized apples, grated with skin
- 50 g almonds, chopped
- 50 g hazelnuts, chopped
- 1-2 Tbsp maple syrup or agave nectar
- Place the oats, water and soy milk in a bowl or plastic container and mix to combine. Cover with a tea towel or lid and pop it in the fridge for at least 3 hours or over night.
- Once the oats have soaked up all the liquid, add the lemon juice, grated apples, chopped almonds and hazelnuts and sweeten with maple syrup or agave nectar to taste.
- You can add a dash more soy milk if you’d like your muesli consistency to be a little more liquid.