My Bircher Muesli

Cooked oat­meal with raisins, wal­nuts and cin­na­mon is a sta­ple break­fast in our house­hold, it’s healthy, deli­cious and easy.  But to be hon­est, I was get­ting tired of it and was look­ing for some­thing just as easy.   In my search for oat­meal recipes,  I came across this recipe.   It orig­i­nat­ed from a Swiss physi­cian in the 1800, who believed in the health ben­e­fits of a raw and unprocessed diet.  Not unlike what is going on with the raw move­ment right now.  There are many vari­a­tions of this recipe and you can exper­i­ment with what you like.  You can vary the milk, the fruit and/or the nuts.

This mues­li is the per­fect start to a busy day.  You can make it the night before, or the morn­ing of, either way it will taste deli­cious and is like ‘well­ness’ in a jar!



14 cup oat­meal

2 Tbsp soaked almonds

12 cup skimmed milk, almond milk or soy milk

1 grat­ed apple

a sprin­kle of cin­na­mon


  1. Soak almonds overnight in water, drain and chop into pieces. You can skip the soak­ing if you don’t have time.  I like how soft the almonds are once soaked.
  2. Pour oat­meal and milk into a mason jar. Add grat­ed apple and cin­na­mon, stir and let sit.  (You can even do this the night before).
  3. That’s it, now the great thing about this is, if you don’t have time to eat break­fast at home, you can take it with you, just add lid and go.  It will taste taste great as ingre­di­ents get to min­gle in the jar.

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