Bircher Muesli – A wintery version

Hey there!

 

Today I’ve got something really special for you. A dish you can enjoy at anytime of the day. We Swiss have it for dinner, we have it for lunch, for dessert and yes occasionally we even eat it for breakfast. Well I am talking about a good old Bircher Muesli.

 

Yes I was being serious when I said that we eat Bircher Muesli for dinner and lunch. I’m pretty sure in Switzerland it is more of a dinner food than a breakfast food. Though we do also enjoy a lovely bowl of Bircher Müesli for breakfast. Normally though Swiss tend to go with a piece of bread smothered with butter and jam in the early morning hours.

 

Surprisingly the occasion for me to prepare a Bircher Muesli this week wasn’t dinner nor lunch, it was breakfast. I was invited for a brunch at one of my best friend’s house who had just moved to Bern into her own apartment so I decided to contribute something to our breakfast feast.

So this Muesli ended up not only being delicious also very well-travelled. It nearly travelled the whole country before being devoured by my friends and I. I don’t actually live near Bern so it took me quite a while to get there.

Thanks to my inability to read the bus timetable correctly as well as a twenty-minute delay of my train it actually ended up being more of a lunch muesli than a brunch muesli. It must have been way after twelve when I finally got there.

 

Anyways I arrived at some stage and the most important thing the amazing Muesli I made the night before didn’t take any harm whatsoever. It looked as if I had just taken it out of the fridge when I placed it on my friend’s dinner table.

 

So after this little insight into my Sunday morning I’ll get back on track with the food talk. This is a food blog after all, so who cares about me missing two busses while misreading bus timetables.

 

The recipe I’ve got for you today obviously has got a little twist. It wouldn’t be a fannythefoodie recipe without one, would it?

I decided to create a wintery Bircher Muesli, it is winter now so I guess the reason for that is rather self-explanatory. I used winter fruits, which were apples, oranges and clementines. Then I also added dates. For me dates are just the epitome of winter. Dates just scream Christmas season to me. Yes I know, it is only November but the supermarkets are selling Christmas stuff too hence I am allowed to feel Christmassy.

Other than that I obviously added oats and raisins, which for me are both key ingredients in any Bircher Müesli. I also added flaxseed and obviously yoghurt and milk.

Now on to the twist. So in ordinary mueslis the nuts are usually mixed into the whole mixture. I however decided to make a nut topping and I obviously didn’t just leave them raw that would have been too boring, very unlike me.

I actually caramelized them with maple syrup and cinnamon so they ended up being this amazing sweet and crunchy topping to an already delightful muesli. It’s safe to say that this part was by far the most popular though also the rest of this yummy muesli was eaten up at the end of our little gathering. At one stage I even caught two of my friends secretly picking off the nuts with their hands, naughty girls!!

 

This muesli was a total success. It was absolutely delicious and a perfect addition to any brunch, lunch or as I mentioned before it would even make a nice dinner.

It is the perfect winter Bircher Muesli and the crunchy sweet nuts just add the cherry on top. This was hands down one of the best mueslis I’ve tasted and I rather sure my friends had similar feelings.

 

Enough Muesli- talk. Here you’ve got the recipe.

Oh and before starting this I should probably tell you that you’re best off preparing this the night before you are planning to eat it.

 

 

 

• 100g oats
• 30g flaxseed
• 300g yoghurt
• 200ml milk
• 30g raisins
• 7 dates
• 1 orange
• 2 apples
• 2 clementines
• 20g almonds
• 10g pumpkin seeds
• 20g hazelnuts
• 3tbs maple syrup
• ½tsp cinnamon

 

 

1. Coat your nuts with the maple syrup and the cinnamon.
2. Bake for 10 min at 180°C then stir it around and bake for another 5 min, then take it out and let it cool
3. While your nuts are caramelizing in the oven chop up your fruit in to small pieces.
4. Also slice your dates into small chucks
5. Now mix all your Ingredients together and let it rest in the fridge over night
6. In the morning you can now chop up your cooled
7. Then top the muesli with your nut crunch as well as some additional fruit if you feel like doing that. I’d suggest it though, it just makes your Bircher Muesli look a hundred times prettier and who doesn’t like pretty food?

 

Voila. Your Bircher Muesli is finished. This is was honestly hardly a recipe, but since I am Swiss and Bircher Muesli is a very typical Swiss breakfast, lunch or even dinner I thought it was justifiable to upload a fannythefoodie version of this amazing Invention by Doctor Bircher-Brenner.

Enjoy your week

Bisous

Fanny, the foodie