Why I No Longer Hate Oatmeal

The reason is Bircher Muesli – (Birchermüesli )

Bircher muesli is the brainchild of Dr. Maximilian Oskar Bircher-Benner (1867-1939). He was a Swiss physician and controversial nutritionist who proclaimed the health benefits of a balanced diet based on nuts, raw fruit and vegetables. He also advocated abstinence from meat and white bread, which was the cornerstone of the 19th century diet. Bircher-Benner’s original recipe is quite different from today’s mass-produced muesli, which is top-heavy on dusty, steamed and rolled grains rather than raw fruit and nuts. In Germany and Switzerland, this breakfast cereal is still known as Bircher’s Müsli or Birchersmüsli.

It was my extreme good fortune to taste Birchersmüsli for breakfast in Hannover-Müenden in Germany. We stayed in a lovely old hotel, Alter Packhof, a meat packhouse in a earlier life (talk about irony), where their breakfast buffet offered numerous unknown selections. What better time to be adventurous than when you’re on holiday! My life-long dislike of my mother’s lumpy, lukewarm oatmeal was remedied by this version that I often recreate at home for breakfast.

This is an adapted recipe based on http://recipes.wikia.com/wiki/Swiss_Muesli plus several tweaks, and it’s 99.9% the same as the formulation that I ate for breakfast in the Hannover-Müenden and the Black Forest on holiday. The following will make one medium-size portion.

Birchersmüsli

Ingredients:

1 T. rolled oats
2 T. water
1 T. sweetened condensed milk, or semi-skimmed/skimmed
2 tsp. lemon juice
2 small or 1 large apple, cored and grated with the skin
1 T. raisins
1 T. unsalted, coarsely chopped nuts (walnuts, pecans, almonds)
1 T. No-sugar added dried fruits, chopped (cranberries, apricots, etc.)
1 T. Agave nectar or honey

Method:

Mix the oats and water, and let them soften overnight in the refrigerator. Cover the bowl with a saucer or cling film.
Mix the lemon juice with the grated apple and then stir into the soaked oatmeal. Add the raw chopped nuts and dried diced fruit, and stir.
Add the sweetened condensed milk/semi-skimmed/skimmed milk. Adding a tablespoon of unflavoured natural yogurt is also tasty. Don’t add the lemon juice directly to the milk as it might curdle. And finally, drizzle with honey or agave nectar, and stir.

PDF file for viewing or download

A few photos from Hannover-Müenden in Germany.




Danish Translation:
Bircher mysli er udtænkt af Dr. Maximilian Oskar Bircher-Benner (1867-1939). Han var en schweizisk læge og kontroversielle ernæringsekspert, der proklamerede sundhedsmæssige fordele ved en afbalanceret kost baseret på nødder, rå frugt og grøntsager. Han gik også ind for afholdenhed fra kød og hvidt brød, som var hjørnestenen i det 19. århundrede kost. Bircher-Benner oprindelige opskrift er helt anderledes fra nutidens masseproducerede mysli, som er top-tungt på støvede, dampet og valset korn i stedet for rå frugt og nødder. I Tyskland og Schweiz, er dette morgenmadsprodukt stadig kendt som Bircher er mysli eller Birchersmüsli.

Det var min store held til at smage Birchersmüsli til morgenmad i Hannover-Müenden i Tyskland. Vi boede i et dejligt gammelt hotel, Alter Packhof, en kød packhouse i et tidligere liv (tale om ironi), hvor deres morgenbuffet tilbydes en lang række ukendte valg. Hvilken bedre tid til at være eventyrlysten, end når du er på ferie! Mit livslange modvilje mod min mors klumpet, lunken havregrød blev afhjulpet ved denne version, at jeg ofte genskaber hjemme til morgenmad.

Dette er en tilpasset opskrift er baseret på http://recipes.wikia.com/wiki/Swiss_Muesli plus flere tweaks, og det er 99,9% det samme som formuleringen, som jeg spiste til morgenmad i Hannover-Müenden og Schwarzwald på ferie. Følgende vil gøre en medium størrelse portion.

Birchersmüsli

Ingredienser:

1 ton valset havre
2 T. vand
1 T. sødet kondenseret mælk, eller semi-skimmed/skimmed
2 tsk. citronsaft
2 små eller 1 stort æble, uden kernehus og revet med huden
1 T. rosiner
1 T. usaltet, groft hakkede nødder (valnødder, pekannødder, mandler)
1 T. Ingen sukker tilsat tørrede frugter, hakkede (tranebær, abrikoser, osv.)
1 T. Agave nektar eller honning

Metode:

Bland havre og vand, og lad dem blødgøre natten over i køleskabet. Dæk skålen med en underkop eller plastfolie.
Bland citronsaft med revet æble og derefter rør det i gennemblødt havregryn. Tilsæt rå hakkede nødder og tørret hakkede frugt, og rør.
Tilsæt sødet kondenseret mælk / letmælk / skummetmælk. Tilføjelse af en spiseskefuld neutralt naturlige yoghurt er også velsmagende. Må ikke tilføje citronsaft direkte til mælken, da det kan stivne. Og endelig, støvregn med honning eller agave nektar, og rør.

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5 Comments Add yours

  1. teawithhazel says:

    that muesli looks so fresh and inviting especially for someone who hasn’t had breakfast yet..and i love those photos..it’s the thought of a 20 hour plane trip that puts me off travelling to europe more often..

    1. Misk Cooks says:

      It really is totally delicious. And you can add whatever fruit you like, make it as tart as you wish, just mix it all up to suit your own taste. I soaked the 1T rolled oats in 2T water overnight in the fridge. I’m not sure that overnight is really necessary — the oats swelled and were a good texture but I think a few hours might be enough. I plan to test that theory in the future. 😉

      I know what you mean about the 20-hr flight. It’s what keeps me from flying in your direction. I’d have to stop off in HK or Singapore, I think.

  2. Monica says:

    What a lovely post on one of my favourite breakfasts. I can’t remember now where I discovered bircher muesli, but I love it, and love to make it with different variations – grated pear, dried apricots, dried cherries, pistachios, yum. My basic recipe always involves oats, linseed and dried fruit soaked in water with grated apple and lemon. I usually add yogurt, nuts and other fruit, too (just discovered the combo of pomegranate and pistachio – yum!). Here is my ode to Bircher: http://smarterfitter.com/2009/5/17/bircher-muesli-defined-and-refined/

    1. Misk Cooks says:

      I liked your idea of dried cherries so much that I just went out and bought some. Also something called Cranaisins (I think that’s the spelling). It should be very tasty with an apple straight off the tree. Do you find that rapping the pomegranate shell pops the seeds out? I’ve read that method works but I’ve not tried it yet.

  3. I will definitely try making this… not tonight, we’re going out, but tomorrow:)

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