bircher muesli

Cooked until tender, rhubarb's sharp tang shines in crumbles, cakes and jam, or teamed with spicy ginger and brown sugar.

Stewed rhubarb with ginger

rhubarb, trimmed, cut into 8cm lengths

orange, rind finely grated, juiced

5cm-piece fresh ginger, peeled, finely shredded

(1/4 cup, firmly packed) brown sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770873830001&=domain=taste

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This bircher muesli recipe is so delicious! It's a healthy way to start the day. Recipe yields 1 serving; I recommend making these oats in multiples of 2 in order to use up 1 apple while making and then 1 more apple for serving.

Homemade Bircher Muesli

oats

raisins

cinnamon

almond butter or peanut butter

applesauce

Chopped pecans, walnuts or almonds

honey

In a jar or bowl (a 14-ounce working jar or 1-pint mason jar is perfect), combine the oats, raisins, cinnamon, nut butter and applesauce. Stir to combine. Then add the milk and stir to combine.

Grate half of the apple, then stir the grated apple into the oatmeal (if you&#8217;re making multiple jars, just use 1 grated apple for 2 jars, and so on).

Place the lid on the jar and refrigerate for at least 30 minutes, or up to 5 days. When you&#8217;re ready to serve, chop the remaining 1/2 apple into matchsticks. Top the oatmeal with the fresh apple, a splash of milk and/or a drizzle of honey (both optional). Enjoy chilled.

Esta receta no la he hecho  asi exactamente, pero uso casi esos mismos ingredientes( sin la mantequilla de nueces) para prepararme mi desayuno solo le digo como lo hago yo .. por si le gusta mi sugerencia:
Yo caliento la leche  casi hasta que va a hervir,  y la avena, se la incorporo ya previamente remojada pero sin cocinar, agrego las nueces y los demas ingredientes en el momento que la voy a consumir,es muy rapido y asi me aseguro que todo mantiene sus propiedadesy su sabor original

Itś amazing! Thank you for the recipe. My little daughter ate half of my portion, so next time I have to make two :) Greetings from Finland.

I made this yesterday. On it's own I felt it was a bit too sweet for me, but when I added it to coconut yogurt it was perfect.

I made this because I happened to have all the ingredients on hand, including some homemade applesauce (from your own recipe!) that I LOVE the taste of but can only eat in small amounts by itself. I didn't expect it to love it, but it is delicious! The cinnamon works so well with the peanut butter (can't wait to try almond or other nut butters) and makes the whole thing quite hearty, and yet it retains the freshness of raw oatmeal and apples. I should say that since it's quite cold where I live now, I warmed it up in the microwave after adding a splash of almond milk. It was excellent, but I tried it cold too and it's great both ways. Thanks for sharing!

Just made this and it is delicious!  I'll definitely add this to the recipe lineup in our house.

This was absolutely delicious. I want to eat it every morning. Perfect.

SO good! The perfect fall breakfast. I added dried cherries and they were incredible with this combination of ingredients! Your breakfast recipes like this one have made breakfast more fun and less mundane for me :-) thanks Kate!

How many calories per serving? And serving size?

I've been struggling to find motivation to make healthy breakfasts lately and this recipe hit the spot. Made a double recipe to enjoy over two days and now I'm coming back to the recipe to make again. Thanks for sharing such wonderful recipes. Been following along for several years :)

I made this with cashew butter, 50/50 oats and quinoa flakes and rice milk. I made 4x quantity of your applesauce and Bircher and the whole family loves it. Do you know if it's possible to freeze it?

Soooo good! I used homemade apple sauce instead store bought and it turned out amazing! 10/10

I did not make the recipe yet, and I plan to do it soon, but making one serving at a time seems to create extra work!  What about making 4 times the size recipe using 1 1/3 cups of oatmeal and everything else proportionally?  I do not eat large quantities of cereal because my appetite is not large, so a 4 X recipe would probably last me for 8-10 breakfasts...Will it work?  Can it be kept in a one- gallon jar out or in the refrigerator for longer than just 5 days or will it become bad somehow after 5 days?

Great hearty breakfast and easy to make. I've been looking for new twists on the routine breakfast and this was delicious and easy! I'll definitely share with my friends as well. I just bought some local honey yesterday and it was the perfect compliment to drizzle on top!

Kate, I'm like Pavlov's dogs any time you Instagram a recipe I haven't tried yet. It's like immediately I must make this thing NOW! Haha... It's another winner, of course. I made it this afternoon for tomorrow's breakfast. I just licked the spatula after putting it into the pint jars, and it is so amazing. Can't wait for my husband to try it -- he's a fan, too! I'm thinking of adding a sprinkle of chia seeds to the next batch.

I AM ADDICTED TO THIS MUSELI! I've always preferred hot breakfasts, but this recipe looked tasty so I gave it a go. I've been making it for over a month now and I can't stop! I eat it for breakfast, as a snack, and even as my dinner if I'm lazy. It's got such an awesome flavor profile and variety of textures. And the best part is that I don't need to eat much for it to keep me full. Thanks for this recipe!

Hi Kate, thanks for a great recipe. I made this up last night and enjoyed a bowl for breakfast. The flexibility with ingredients is a bit plus. I found it was plenty sweet enough from the apple and I had already halved the applesauce, so I might try not adding the applesauce next time. But there will definitely be a next time! Thanks again.

Thanks for this recipe, easy,quick and above all hits my hunger spot in the mornings.

Apples + Peanut Butter = Heavenly, Delicious, &amp; Somehow Nutritious Combo. Thanks for making this recipe the flavor of my FAVORITE snack. I go through a small container of peanut butter too fast to admit..it tastes good in everything..it turns smoothies into milkshakes, celery into the best vegetable ever, and oh so much more. Until one day I ran out. I only have tahini. Could I use tahini in place of the peanut butter? 

Thanks for this FABULOUS recipe! I make it all the time. Here are the reasons I LOVE it:
1. It is super healthy. Nothing bad in this awesome breakfast. Only fruit, nut butter, oats, cinnamon, and milk. (I also like adding 1 TB of chia, flax, and hemp seeds per batch.)
2. Super easy. It takes only a few minutes.
3. Yummy and filling.
4. Pretty Cheap.

Could you PLEASE make some more overnight oats recipes?!

I’ve made this a few times now and just love it. Omit the peanut/nut butter and add a few seeds: flaxseeds, pumpkin and sunflower instead. It lasts me two servings. Also I like it warmed in the microwave. 
Thank you Kate for your lovely recipes.

The perfect Bircher muesli made slightly quicker than the original version and served with chilled stewed apples and apple crisps

Bircher Muesli with chilled stewed apples and apple crisps

red apples

tsp cinnamon

600 g baking apples ((2 large apples))

butter

g golden granulated or caster sugar

75 g porridge oats

225 g natural yogurt

ml Apple juice

g Sultanas

hazelnuts

Baking tray and greaseproof paper

Large pan

Mixing bowl

(optional)

Serving glasses/jars/pots

Pre heat the oven to 160 degrees fan and prepare a baking tray lined with greaseproof paper.

Thinly slice the 2 red apples and remove all pips - the thinner they are the more crisp they will be after baking. Slice straight through removing any stalk or pips as you go. I slice mine at a 90 degree angle to the core, to allow for a star shape in the centre of the crisps where the pips were.

Place the sliced apple on the lined baking tray. Try not to overlap the slices as they will stick together during baking. Sprinkle over 1/2 tsp ground cinnamon then bake in the oven for 30 minutes or until crisp. Check them regularly as they will burn quicker than you think. Also as check and remove the smaller thinner ones as necessary as they will bake and crisp up quicker.

When crisp, remove from the oven and set to one side to cool. Do not refrigerate as they will go soggy.

To make the cinnamon apple crisps:

Whilst the crisps are baking, start preparing the baking apples. Peel and core then slice into chunks (around 1 cm cubed in size). Place a large pan on a medium heat and add the butter. As the butter starts to melt add the chopped apple and golden sugar. Stir well until the sugar dissolves. Pop on a lid and allow to simmer for 5 minutes of so - check and stir regularly. As soon as the sugar starts to caramelise (turns darker brown) and the apples become soft, remove from the heat. Transfer to a bowl and set to one side to fully cool. Place in the fridge to chill until ready to serve.

To make the stewed apples:

While the crisps and stewed apples are cooling, prepare the bircher. Place the oats, yogurt, apple juice, sultanas and cinnamon into a mixing bowl and stir together until well combined. Add a little more yogurt or apple juice if the mix appears to dry or stiff. Chill in the fridge for at least 10 minutes or until ready to serve or overnight if you have time. (I usually transfer the bircher to a piping bag and secure with a peg before chilling. Piping the bircher on when serving is so much easier and neater)

To make the bircher:

Once the stewed apples are fully chilled the dessert can be put together. This only takes 5 minutes and so for the freshest of finishes I tend to build these desserts just before I serve them. Line up your serving glasses/pots. Spoon the stewed apples into the bottom of each glass - fill them to about half way. Next pipe or spoon the bircher onto the top of the stewed apples. Top each glass with a couple of apple crisps and sprinkle over the chopped hazelnuts. Serve with extra apple crisps on the side.

Putting the dessert together.

https://www.youtube.com/watch?v=aDv5L6S68dA

Bircher muesli with chilled stewed apples, topped with apple crisps. By Debbie Jones Properfoodie

Properfoodie Bircher muesli with stewed apples and apple crisps

This Swiss-inspired breakfast uses grated apples for an incredible fall flavour. Make the night before, or increase ingredients to make enough for a few days. Option to make completely plant-based/vegan by using your favourite unsweetened/plain plant-based yogurt and milk.

Grated Apple Bircher Muesli

nut milk (almond, macadamia, soy, etc.)

plain Greek yogurt

apple

tbsp nut butter (peanut, almond, cashew)

tbsp raisins

toppings (optional): peanut butter, coconut flakes, hemp seeds, pepitas, etc.

Chop apple in half. Using a cheese grater, grate half the apple and add to glass jar or bowl. Cover and keep the other half of the apple in the fridge to prevent browning; it will be chopped later to add as a topping.

Add rolled oats, yogurt, milk, raisins, and cinnamon to the grated apple, stirring until mixed well.

Cover and let ingredients soak in the fridge for 2 hours or overnight. This will soften and thicken the oats.

Once ready, chop the other half of the apple and add to bircher muesli. Add other toppings as desired, such as nut butter, nuts, seeds, etc. Enjoy!

Start the day with energising oats and omega-3-rich chia seeds with this delicious breakfast. It's vegan, but you can use cow's milk and yogurt, if you prefer

Chia & almond overnight oats

jumbo porridge oats

chia seeds

milk

tsp vanilla extract

punnet raspberries

almond yogurt

punnet blueberries

almonds

Tip the oats and seeds into a bowl and pour over the milk and vanilla extract. Leave for 5-10 mins for the oats to absorb some of the liquid.

Reserve 16 raspberries, then add the remainder to the oats and crush them into the mixture. Spoon into four tumblers or sundae dishes, then top with the yogurt and both lots of berries. Cover and chill overnight or until needed. To serve, pour 2 tbsp almond milk over each and scatter with the almonds.

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