Bircher museli was invented in 1900 by Swiss physician and pioneer nutritionist Maximillian Bircher-Benner (1867 – 1939). I have to say since studying Nutrition, he really is one of my heroes. He was convinced by the healing power and benefits to eating lots of raw fruits and vegetables, 6am starts, a good amount of daily exercise including walking and working outside, bed by 9pm and a diet to stick to which he shared with his family, friends and also patients. On the menu designed by Bircher for breakfast was museli, raw apple and a touch of milk… Bircher Museli as we know it was born.
My take on ye olde bircher museli is solely a vegan one. With organic oats soaked in freshly grated apple and water, combined with a homemade sauce of raspberry, fresh orange and zest with a pinch of cinnamon.
Its simple, festive, cheap to make and a great bulk breakkie that you can make 2-3 days in advance and will take a maximum of 10 minutes.
*Tip ensure to make the night before for best results.
Hope you enjoy.
Serves 1 (make as much as you want by just doubling ingredients)
1 Cup Organic Oats
1 Lg Pink Lady Apple, grated
1 Tsp Cinnamon
1/4 Cup Cold Water
For the sauce:
1 Cup Frozen Raspberries
Zest of one orange
Juice of half the orange
1 Tsp maple syrup (or honey if not vegan)
1 Tsp Cinnamon
- Make sure you make the night before. In a large bowl add the apple, oats, cinnamon and water. Mix well until all covered. Cover with cling film and pop in the fridge overnight.
- For the sauce. Add all ingredients (frozen raspberries, zest, juice, cinnamon, maple syrup or honey) into a small saucepan. Let it slowly melt down simmer for the best part of 5 minutes. Pop in a jar and leave to cool.
- The next morning for breakkie, load up a jar or your bowl with the bircher and then the sauce. Dig in to a blimmin’ healthy breakkie to kick start your day.