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BirchermÃŒesli
A healthy and energizing breakfast or light meal invented by Swiss physician Maximilian Bircher-Benner. It consists of raw rolled oats soaked in liquid, mixed with grated apple, nuts, and sometimes cream or yogurt.
ð§ ææ
- 100 g Rolled oats(old-fashioned or quick-cooking)
- 200 ml Water or milk (dairy or non-dairy)
- 1 tbsp Lemon juice
- 1 medium Apple(grated)
- 30 g Hazelnuts or almonds(chopped)
- 1 tbsp Honey or maple syrup(optional, to taste)
- 50 ml Heavy cream or yogurt(optional, for richness)
ðšâð³ äœãæ¹
- 1
In a bowl, combine the rolled oats with the water or milk and lemon juice. Stir well.
ð¡ ããã®ã³ã: Ensure oats are fully submerged. - 2
Cover the bowl and let it soak in the refrigerator for at least 30 minutes, or preferably overnight.
â±ïž 30 minutes to overnight - 3
Before serving, stir the soaked oats. Add the grated apple and chopped nuts.
ð¡ ããã®ã³ã: Grate the apple just before adding to prevent browning. - 4
Stir in honey or maple syrup and cream or yogurt, if using. Mix until well combined.
- 5
Serve chilled. Garnish with extra nuts, fresh berries, or a sprinkle of cinnamon if desired.
ð¡ ããã®ã³ã: BirchermÃŒesli can be made in larger batches and stored in the refrigerator for up to 3 days.
ð¡ ããã®ã³ã
- âSoaking overnight yields the best texture.
- âUse a variety of nuts for added flavor and crunch.
- âExperiment with different fruits like berries or pears.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add chia seeds or flax seeds for extra fiber and omega-3s.
- Incorporate dried fruit like raisins or cranberries.
- For a savory twist, omit sweeteners and add a pinch of salt and herbs.