I first came across Bircher Muesli when I was vacationing in Jamaica. I had made oats soaked overnight in either apple juice or milk years before, but the Bircher Muesli was slightly different from any other muesli I had eaten before. Nowadays, overnight oats appear to have become all the rage – and with good reason; they can quickly be prepared before bed, and are ready to eat when you wake up in the morning. However, the bircher muesli I had in Jamaica, and actually years later in India, was different, in that the oats had been ground slightly, making for a much smoother texture. 
There are so many different ways to make a bircher muesli, and you can add in a variety of nuts, seeds and fruit to suit your mood. Oftentimes, cream is added and although that really hikes up the calories, I’ve got to admit – it’s really good!
I use different sweeteners and milks/yogurts/juices to change it up as well. In this instance, I’m using coconut milk that I’ve made from soaking raw coconut shreds in hot water, blending until smooth and then straining. If you don’t want to use this coconut milk recipe, then a carton of coconut milk beverage would work equally well. I say beverage to differentiate between the fresh milk found in a carton and the tinned/canned variety. I have used canned coconut milk before in muesli, and it is certainly creamy and luscious – but a bit rich for a regular morning cereal I find.
I’d recommend trying this recipe first, if you’ve never made a bircher muesli before – then experiment with all kinds of juices, milks, fruit, nuts and seeds to find ones that really taste great for you!
- For Soaking:
- 1 Cup / 90g of Rolled Oats*
- 1.5 Cups / 360 ml of Fresh Coconut Milk
- 1 Large or 2 Small Apples, Grated
- 1 tsp Vanilla Extract
- For Serving:
- Chopped Almonds
- Raisins
- 1 T Runny Honey
- Toasted Coconut
- Optional: Strawberry, Blackberry & Raspberry Compote
- First, take three quarters of the oats and pulse in a food processor (or spice grinder) for a few seconds to a fine consistency. You want a little bit of texture left, not make it into a flour.
- Put both the whole and the ground oats into a tupperware or glass dish and pour on the coconut milk. Mix well, and add the grated apple and vanilla essence. Mix again and cover and place in the fridge for at least 4 hours, or over-night (recommended).
- In the morning, uncover the oats and gently fold in the almonds, raisins and honey.
- Spoon into breakfast bowls and add another drizzle of honey and toasted coconut if desired.
- Top with the Compote if using.
I find it easier to grate the apple once it's peeled - but feel free to use with the skin on if you prefer.
Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used.
This Food & Travel Blog is all about my love of fruits and veggies, and about using as many as I can during the course of the week - whether at home or abroad. In fact, you could say I'm mental for veggies!
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