When I say the words “overnight oats”, what do you think of? A quick on-the-go brekkie? Heaven in a jar? Cold sludge? Well, regardless (although, if you think the latter, I’m not gonna lie – I’m deeply offended), let me introduce you to the OG – ‘Bircher Muesli’. Bircher Muesli doesn’t get the recognition it deserves, but it quite literally paved the way for the overnight oats we all know and love (still choosing to ignore those of you who answered cold sludge). It was invented by a Swiss doctor and nutritionist (Maximilian Bircher-Benner), as a bid to get more raw fruits and veg into his patients at his Zurich sanatorium. It must be said here that, while some aspects of Bircher-Benner’s approaches to nutrition were commendable (encouraging more fruit, vegetables and nuts – which were not valued enough at the time), his belief process behind these were, let’s say, misconstrued, while others totally contradicted not only the science of his time but also that of today. His cookbook has been described as “a mixture of half-truths and fantasies“, and although his “Vital Force” clinic quite honestly could be open today, this is not necessarily a compliment; Thomas Mann described it as a “health jail“, and from what I’ve read I think that’s rather well put.

Anyhow, Bircher-Benner left behind at least one good thing as part of his legacy, so I can forgive and forget his flaws – and that is his Bircher Muesli.

I was first introduced to fresher, creamier version of overnight oats at one of my family and my most frequented cafes along the North Coast of Northern Ireland – Warke’s Deli. Keep in mind this was before I’d ever even heard the phrase “overnight oats”, so it was a totally new experience. While I love porridge in any form (if you follow my Instagram you’ll know this), my Mum has always hated it until she tried this. A transformative moment, really. We later discovered that my great-grandmother had written down this recipe by hand – if that doesn’t tell you a recipe is worth trying, I don’t know what will.

In essence, Bircher Muesli is a combination of soaked raw oats, some form of dairy, nuts, and fresh or dried fruit. The original recipe created by Bircher-Benner has been tweaked and altered many times, so of course, there are a ton of variations found online. I’ve included my go-to recipe below, but variety is the spice of life – try playing about with the proportions, timings and ingredient options!

Variations

Base: This stays fairly consistent across the board – any recipe I’ve seen creates the base from oats and apples. The only variations I’ve seen on this are the suggestion of adding other grains as well, such as wheat or rye flakes; whether the apple is mashed, finely chopped, or grated (grating is most common and I find this the best personally); and the ratio of oats to fruit – some are very oat heavy, others almost all apple with only a tbsp or so of oats. Naturally, I like the ratio in my recipe (hence why I use it) as I feel this is well-balanced. The variety of apples is up to you – choose a crisp, tart Granny Smith for example or a sweeter option like a Gala or Pink Lady. Whether you add the apple before or after soaking is up to you. Some recipes I’ve seen also add in pears, which I can see being a nice addition.

Soaking Time: Whatever variation you choose above, to be Bircher Muesli, soaking is a must. Most recipes suggest overnight – this also makes the most sense in order to make this a “grab-and-go” breakfast. But if you aren’t totally prepared, a lot of recipes suggest that 10-15 minutes is sufficient.

Soaking Liquid: The original recipe soaked the oats in just water. However, most adaptions use a combination of apple or orange juice, milk (dairy or plant-based) and another form of dairy (see below).

Dairy: Because of the time, Bircher-Benner used condensed milk – which I can see being tasty if you want an extra sweet version. However, this might be a little cloyingly sweet for every morning – better options often used are yoghurt or creme fraiche. If you’re feeling extra fancy, double cream is sometimes also added. Even the type of yoghurt can make a difference – for example, a thick greek yoghurt or a thinner pouring yoghurt, depending on how thick you want the final product. Most recipes add the milk at the same time as the apple or orange juice, but there are different opinions on whether to add the yoghurt, cream, or creme fraiche before or after soaking.

Fruit and Nuts: Dried fruit was not implemented in the original recipe, but many modern recipes often include options such as raisins, sultanas, dried cranberries or apricots, or a combination. Honestly – anything would go well (dried mango would be delish, especially if coupled with coconut yoghurt and desiccated coconut for example). Again, there are no fast and hard rules about which nuts to add, but I would suggest including some type of nuts (or alternatively some seeds), simply because they’re so nutritious.

Final Touches: These are largely optional – the original recipe added a squeeze of lemon juice, probably to cut the sweetness of the condensed milk. I’ve seen a lot of recipes suggest adding sweetener – such as honey, maple syrup or brown sugar. I don’t feel this is necessary, as the apple juice and fruit make this sweet enough. For me, adding some berries or banana and some cinnamon are all the extras I need.

Simple Bircher Muesli

Recipe by Katie Wilson at Salt & HoneyCourse: Breakfast, RecipesDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Long before overnight oats came Bircher Muesli, and if you are a fan of the former, you’d be doing yourself a disservice not to try this. This is perfect to make the night before, meaning minimal prep time the following morning, while still getting a filling, nutritious and yummy breakfast. It’s delicately fresh, creamy and fruity, and packed with fibre. Play about with the ingredients and toppings so that every day is like trying something new!

Ingredients

• 30g oats

• 1/3 cup apple juice

• 1 small apple, grated

• 2 tbsp natural yoghurt

• 1 tsp cinnamon

• 50ml milk of choice

• 1 tbsp dried fruit

• 1 tbsp roughly chopped nuts

Directions

• In a bowl or jar, place the oats, apple juice, yoghurt, cinnamon, milk, and grated apple* Mix well and place in the fridge overnight, or at least 10-15 minutes.
• Once your oats have been soaking for the allotted time, top with the dried fruit, nuts, and whatever other toppings you prefer before serving.

Additional Notes

• * The grated apple can be added the following morning if preferred, but for maximum handiness the following morning – I add it before. Because it’s mixed in, I don’t personally find that it goes brown or mushy at all, but feel free to do this to your own preference!