Healthy Birchermuesli Recipe

I received the email you’re about to read for healthy Bircher Muesli from Megan, a reader of my vegetarian recipe newsletter.

Here’s what Megan had to say:

Chet, thanks for posting John Tobe’s muesli recipe on your website.

I worked in a restaurant where we made Birchermuesli, although it didn’t contain as many ingredients as John H. Tobe’s version.

Our recipe for Birchermuesli also used milk, just enough to soften the oats (no other grains were used in that recipe).

My body doesn’t like milk, and yogurt can be substituted, although I never did that — just used milk very, very sparingly and ate small amounts of the muesli, although I usually wanted more.

I never liked oatmeal, but I liked this combination of ingredients, and only after I learned to eat Birchermuesli, did I try hot oatmeal (made with water).

Unlike Mr. Tobe, I add walnuts to mine and find they don’t get rancid. Then again, one batch usually doesn’t last three days in my house.

Here’s the recipe I learned for

Birchermuesli

Oats
Just enough milk to cover the oats
Raisins, whole or chopped
Apples, diced
Nuts (optional), whole or chopped
Grapes (optional), whole or quartered

Mix together and allow to sit overnight in the refrigerator. Before serving for breakfast, you may add a combination of the following (use what you have on hand): kiwi fruit, berries of any kind, melon of any kind, and bananas.

I like Megan’s recipe for Bircher Muesli, but I also hope you’ll give John Tobe’s variation a try.

Both of these recipes are extremely healthy for everyone, especially aging boomer body that need as much whole food nutrition with natural vitamins and minerals as they can get.

In closing, if you have a healthy cereal recipe to share, I’ll hope you’ll take a few minutes right now and share it with us.