• October 1, 2017

    Bircher Muesli

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    Before overnight oats in mason jars took over Pinterest and the lives of those who frequent it, there was bircher muesli. A humble breakfast of oats, fruit, and nuts softened in yogurt and milk.

    It’s tasty beyond what I imagined it could be, I actually surprised myself. The whole is definitely greater than the sum of its parts here. I once snuck a taste of an apple muffin batter I was making and it was super delicious. THIS is what it tasted like. It’s satisfying and healthy and requires no morning fuss. The topping possibilities are endless.

    To my dismay, however, my kids fully rejected it. They love oatmeal, they love yogurt, they love apples, so I have no idea why they wouldn’t accept it. I pulled a mom stunt and refused to give them anything else to eat. They stood their ground. I stood mine. They were hungry monsters all morning. It was really a lose-lose situation, but I saved my integrity in the go-hungry rule.

    I don’t want to make another meal for kids who refuse what’s in front of them. That’s silly. But then they pull at all my heart strings. And I know they can’t like everything.

    Adulting is hard. Sigh.

    And please don’t take that to mean that your kids won’t like it, because it’s yummy like rice pudding meets apple muffin batter.

    Bircher Muesli

    Bircher Muesli is the ORIGINAL overnight oats. It's a healthy, portable, no-morning-effort breakfast of rolled oats, yogurt, milk and almonds sweetened with grated apple, juice, and a splash of maple syrup. And it's tasty beyond probability, I actually surprised myself.
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Course: Breakfast
    Cuisine: Swiss
    Servings: 4
    Author: Jennifer Pallian


    • 1 cup large flake rolled oats not quick or instant
    • 1 cup milk of choice I prefer whole
    • 1/2 cup greek yogurt
    • 1/2 cup pure 100% orange or apple juice
    • 3 tbsp maple syrup or honey
    • 3/4 cup blanched almond slices or slivers
    • 1 cup grated peeled apple


    • Stir together all ingredients in a an airtight container and refrigerate overnight or up to 3 days.
    Tried this recipe?tag @foodess


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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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