Here is a recipe from our menu here at the Cliffs of Moher Retreat. It’s one that we serve on our retreats!
This is probably the most asked about of our recipes at the Cliffs of Moher Retreat
Bircher Muesli was developed around 1900 by Swiss physician Maximilian Bircher-Brenner for his patients. In fact, he was a pioneer of the Raw Food diet.
The idea is that when you soak your oats over night you break down the phytic acid which is an enzyme inhibitor among other things (by adding a drop of lemon juice/apple cider vinegar /kefir you assist this process) making them more digestible and nutrient rich.
I love it because I can spend a few minutes getting organised the night before and in the morning I have a ready made healthy breakfast!
The key to making Bircher Museli is to get creative! I am giving some suggestions below but I have made this successfully with dessicated coconut, ginger, chopped dried fruit, fresh cherries, raw cacao and even grated carrots! The possibilities are endless…
Recipe: makes 2
2 cup of Oats (I use Jumbo Oats but you can use any you prefer)
Liquid (to cover) – juice: store bought or homemade (you can also use cooled herbal tea, berry or camomile is nice)
Fruit – 1 cup of frozen berries, 2 peeled and grated apples
Optional: 2 tablespoons of yogurt – natural or coconut are my favourites
Squeeze of fresh lemon juice
Extras: sprinkling of seeds (I like chia seeds) nuts
Honey to taste if you require!
Mix everything in a bowl/mason jar. Cover and leave overnight in the fridge.
It’s ready in the morning! Take out and let sit before serving (if you have time!).
Tip: If you find you don’t have time for breakfast in the morning, you can make this in a snap-shut mason jar and bring it to work.
I’ve put measurements above but I would encourage you not to stick too firmly to them. Adding more strawberries for example will just give it a more strawberry flavour. Adding more yoghurt makes it creamier. Experiment and find what you like. You want enough liquid to cover the oats, as much as you might add to make porridge/oatmeal.
Enjoy! If you discover any interesting and delicious combinations please let me know! firstname.lastname@example.org
Thanks for posting this recipe, Paul has been making this since the retreat!! When u get a chance will you post the porridge bread one too, that was delicious!
I will do it! But here’s the recipe just to get you started (mega simple).
1 x pot of natural yoghurt
2 x pots (use the yoghurt ones) of porridge oats
1 teaspoon baking soda
Bake for 45 mins at 180