Next Generation Bircher Müsli (deliciousdays.com)
| Prep Time: 15 min | Serves: 6 |
| Cooking Time: 0 min | Yield: 500g |
Now, whether it’s spelled Müesli, Müsli or Muesli, the fundamental idea is the same: A freshly prepared mixture that includes rolled oats (preferably the finer ones) that have been soaked in water or fruit juice and grated or chopped fresh fruit. While the traditional Swiss Bircher Müesli typically goes with finely grated or blended apple, any other fruit should work just as well. You can be as creative as you allow your imagination to be, adding other dairy products or spices to the mix.
Ingredients
- 200 g Raw Oats
- 100 ml Milk
- 50 g Figs (dried)
- 50 g Chopped Dried Dates
- 2 box Raisins
- 50 g walnuts
- 50 g Roasted Almonds
- 2 Banana, small
- 200 g Plain Soy Yoghurt
- 2 tbsp Honey
Directions
The method is pretty straight forward, but entails a longer “idle time” of 12hours (soaking time). To speed up the soaking process, gently warming up the oat mix helps and although O. prefers it this way, I rather hold out and do without any additional cooking. In the recipe you won’t find explicit amounts, as it’s so dependent on your own personal preferences and besides, it is a great dish to experiment with. To serve as a rough guideline, the ratio of the main ingredients used here was (in volume parts): soaked oats (2) – sweet fruit puree (1)- nuts (1)- fruits (3) – yoghurt (4).
1. Preparing the oats: Soak them for about 12 hours in water (I tried milk as well and liked it even better), this step is best prepared in advance, basically a day before. As I used frozen raspberries, I also put those out of the freezer to let them defrost over night.
2. Be sweet: To sweeten the Muesli I produced a sugar substitute using a blender (or such) to combine an equal amount of dried fruit (I used a mixture of figs, raisins and dates) with water (e.g. one cup of mixed fruit with one cup of water). Any leftovers of this fruit puree can be kept in the fridge in an airtight container for several days.
3. Let’s get nuts: Lacking hazelnuts, I substituted D’s recommended nuts with coarsely ground walnuts and almonds. To enhance the flavor I suggest to first roast them for a few minutes ’till they turn slightly golden, then chop/grind them.
4. Fruity: I mashed some ripe bananas and – following D’s tip for a nice pink color – added raspberries (defrosted, since fresh ones are totally overpriced and rarely tasty at the moment).
5. Mix and taste: Use a large bowl to mix all of the above described ingredients together with the yogurt of your choice, again, feel free to adapt the amounts to taste, add some maple syrup or honey on top for a finishing touch. Decorate with a generous dollop of yogurt, some nuts and/or fruits and enjoy!
Keeps ready-made for some days in the fridge.