• Susanne

Bircher Muesli - healthy and delicious


My guests (and I, of course) love this simple and filling breakfast muesli which originates from Switzerland and is similar (but soooo much tastier!) to overnight oats, which seem to be all the fashion at the moment. It's equally slow carbohydrate release and will keep you going till lunch time, no problem.

Here's how you make it (3-4 portions):

  • Choose a muesli you like and scoop 6 tablespoons into a seal-able plastic container.

  • Add 4 tablespoons of Greek Yoghurt

  • Spread a teaspoon of ground cinnamon over the mix

  • Pour at least 1 pint of milk over it

  • Add 1 tablespoon of honey/maple syrup or similar

  • Mix well and choose any seasonal fruit you like in your muesli (banana, apple, pear, berries, apricots, etc.), chop it into small pieces and stir it in

  • I would not recommend kiwi, citrus fruits, pineapple, rhubarb or similarly acidic fruit as they'll curdle the dairy products. If you prefer those, add them in the morning just before eating the muesli

  • Once all the ingredients are in, stir well to mix thoroughly

  • Close the container and leave for at least 12 hours in the fridge

  • I think it tastes best on the third day, but they great thing is, if you make it on Sunday night, you can have your breakfast sorted for the whole week

  • Guten Appetit!!!


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