Healthy breakfast: How to prepare delicious Bircher muesli

Bircher muesli was actually intended as a light dinner: the Swiss doctor Maximilian Oskar Bircher-Benner first served the swollen oat flakes in his sanatorium around 1900. At that time as a so-called “apple diet dish”. Today, Bircher muesli is mostly available for breakfast and as a ready mix in the supermarket. But often with a lot of sugar.

The muesli can be mixed less sweetly at home. According to the Federal Center for Nutrition (BZfE), you only need five ingredients: oatmeal, milk, apples, nuts and lemon juice. Also: a little patience. Because the oat flakes have to be soaked in a little water in the evening and covered in the fridge overnight.

Tip: Use tender rolled oats

If you like it particularly squishy and mushy, use tender oatmeal for Bircher muesli. And pour sweetened condensed milk over the flakes the next morning. The muesli with whole milk or low-fat milk, oat milk or almond milk is less sweet and rich than Bircher-Benner’s original version.

The freshly grated apple should then be stirred into the mixture. Best with the shell, as the BZfE advises. Because valuable vitamins are hidden here. Now drizzle lemon juice over the mix. This ensures a fresh aroma and prevents the muesli from turning brown. Hazelnuts or walnuts, grated or chopped, sprinkled over the muesli provide unsaturated fatty acids and round off the taste.

By the way: The doctor Maximilian Oskar Bircher-Benner is said to have even mixed the cores of the apples into the muesli. The taste may take some getting used to, but it is harmless to health. The kernels are usually excreted undigested.

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