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When it comes to breakfast, I believe you shouldn’t have to follow a recipe. But….it is a nice to have a guide of sorts. The less thinking first thing in the morning the better, right? Well, this bircher muesli recipe is exactly that guide! It’s a gourmet, Swiss-style version ofovernight oats.
Follow along with the suggested ingredients, or choose your own adventure by swapping the berries and pomegranate seeds for mango and coconut, or for peanut butter and dates. The options are endless!
I’ve never been a huge breakfast person.
In fact, most days I skip it altogether and dig into lunch early instead. But in the Fall and cooler months, I can’t help but want something hardy and filling first thing in the morning.
And for the last few weeks, this bircher muesli has been hitting the spot.
It’s a healthy, make-ahead breakfast that can either be prepped the night before (on those days when you’re really killing it and keeping organized) or made 30-45 minutes before eating.
This bircher muesli is hardy, naturally vegan and can easily be made gluten-free.
It’s what I like to call “no fuss cooking.” Just simple, whole food ingredients thrown together to create a delicious breakfast.
The flavours scream Fall and pair perfectly with a warm cup of coffee.
What is Bircher Muesli
Let me tell you about the history of this delicious breakfast dish that you might commonly know as overnight oats.
Bircher muesli was developed in the early 1900s by a Swiss doctor named Maximilian Bircher Benner who claimed that eating it along with raw fruits and vegetables could cure many illnesses, such as jaundice.
He was one of the first to popularize the vegetarian, raw foods diet and encouraged his patients to eat at least 50% of raw foods a day.
Since then, many health food influencers, like Loni Jane and Deliciously Ella have popularized their own versions of the traditional bircher recipe.
Bircher muesli has continued to grow in popularity across North America over the last 10 years with thousands of recipes for overnight oats emerging.
Overnight Oats vs. Bircher Muesli — What’s The Difference
So, what’s the difference between overnight oats and bircher muesli? They kinda sound the same, right?
Technically, they are quite similar.
But the biggest difference is that bircher muesli contains many other raw ingredients, like seeds, nuts and fruit.
Whereas overnight oats typically contains mostly oats, liquid and some additional flavourings, like peanut butter or maple syrup.
When it comes to nutritional value, bircher muesli wins as it is higher in calories, whole foods and good fats.
Of course, it depends what you choose to add to your oat and seed mix, but if you select a balanced combo of fruit, nuts and seeds you’ll have yourself a filling, healthy, vegan breakfast.
The Best Bircher Muesli Recipe For Fall
While there’s hundreds of bircher muesli recipes out there, this one takes the title of best cause you can customize it how you want.
A hearty and naturally vegan breakfast of whole foods that will keep you full all morning.
1/2cup of rolled oats
1 tbsp of pumpkin seeds
1 tbsp of chia seeds
1 tbsp of hemp seeds
1 tsp of flax seeds
2 tbsp of chopped raw walnuts
1 tbsp of maple syrup
1/4cup of fresh pomegranate seeds
1/4cup of fresh berries of your choosing (select whatever is in season in your region)
1/2 tsp of cinnamon
1 1/2cups of plant milk of your choosing (cashew or oat milk gives the bircher a thicker consistency whereas almond milk will make it a bit more runny)
1. In a large glass jar or container, pour in all dry ingredients and mix together until combined.
2. Set container aside and prep your fruit. Wash your berries and remove pomegranate seeds from the fruit. To easily remove seeds, cut pomegranate in half using a sharp knife. Grasp one half in the palm of your hand with the seeds facing down. Hold it over top of a bowl. With your other hand, gently tap the skin of the fruit with a wooden spoon. Continue to hit the skin, moving around the fruit, until seeds begin to loosen. They will start to fall in the palm of your hand and bowl. Repeat this until all seeds have dropped.
3. Set fruit aside and return to glass jar mixture. Add in plant milk, maple syrup and cinnamon. Stir again until all ingredients are thoroughly combined. Then, add in half of the remaining ingredients — berries, pomegranate seeds and walnuts. Save the other half to add as a topping.
4. Stir all ingredients together once more. The consistency of the bircher will be thick yet there should still be more liquid than dry ingredients. If bircher looks dry, mix in 1-2 tbsp of milk at a time until the ratio is 60% liquid, 40% dry ingredients.
5. Once all ingredients are thoroughly combined, seal container and place in the fridge to thicken. Let bircher thicken for at least 30 minutes until oats and seeds have absorbed the milk. Or, leave the mixture in the fridge overnight and remove in the morning.
6. Once you’re ready to enjoy, remove from the fridge and transfer to a serving dish. Top with remaining berries, pomegranate seeds, walnuts and an additional sprinkle of cinnamon.
Bircher will stay good in the fridge for 3-4 days in a sealed container. Double or triple this recipe to prep a larger batch to enjoy throughout the week.
Adjust seeds based on your preferences, using the same measurements as provided. Ideas for other muesli ingredients includes; sunflower seeds, sesame seeds, slivered almonds, shredded coconut, and/or cacao nibs.
If you prefer a warm breakfast, pop the bircher in the microwave for 30-45 seconds before eating.