What’s so great about Bircher Muesli?
It’s 2015! After the Christmas and New Years period, healthy eating is buried under the carpet, but starting the year off right doesn’t have to be a challenge at all.
Keeping on track with healthy eating can often be a burden, especially when preparing, cooking and cleaning can take up so much time. Many dedicated fitness fiends tend to turn towards food prep; that is, preparing your week’s meals in advanced, and freezing it, so you always have something available, that’s full of vitamins and nutrients.
Breakfast can stump a few; we don’t often freeze toast or pancakes as they’re quick to make. However, if you’re after something a little more nutritious for the first meal of the day, bircher muesli is your friend.
The traditional Swiss bircher muesli was developed by a physician who decided that consuming the ingredients raw, rather than thoroughly cooking the mixture, was much healthier for his patients. Today, most consider it to be an ideal breakfast meal; packed full of great ingredients, and incredibly easy to make. If you prepare a large batch you can keep it for a few days, and you’ll always have a snack on hand.
The great thing about bircher as well, is that it’s pretty difficult to mess it up. You can throw in a variety of ingredients, and as long as you have the ratio of wet and dry ingredients correct, perfect bircher is on the way.
For this particular recipe, I used apple, strawberry and pineapple juice (left overs from fancy drinks from the festive season). My toasted seeds included a mixture of sunflower seeds and pumpkin seeds, and I topped the lot with slices of fresh peaches.
2 ½ cups rolled oats
1 ½ cups almond milk
2/3 cup Greek yoghurt
Fresh fruit juice to taste
¼ cup toasted seeds
¼ cup shredded coconut
Handful of almonds, roughly chopped
2 tbsp chia seeds
2 tbsp buckwheat
1 tbsp honey
Read the rest of the recipe on Moustache Magazine here.