Don’t be fooled, this is not yet again another overnight oats recipe. Though it clearly is an overnight oats recipe. But it’s the mother of all overnight oats recipe. It’s a vegan Bircher muesli. The Bircher muesli was originally developed by the Swiss Maximilian Bircher-Brenner around 1900. Until today it’s still very popular on Swiss and German breakfast tables. Though today’s versions of the Swiss Bircher muesli often don’t nearly look like the original recipe.
Therefore I did some research as I wanted to recreate the original recipe rather than coming up with yet again a fancy and modern take on it. But the 1900’s version of Bircher muesli called for only one tablespoon of oats. I mean, that’s great but I still wanted overnight oats and not some kind of apple sauce for breakfast. Initially Bircher Muesli was more about the apple than the oats. So I kept that in mind when I created the recipe and apart from grated apples I also added apple juice to the recipe. Other than the oats and apple, the original Bircher muesli recipe also called for hazelnuts, water, lemon juice and sweet condensed milk.
As you can see from my recipe, I did some minor changes. I swopped the water, hazelnut and condensed mylk with creamy homemade almond mylk and a dollop of yoghurt and instead of crunchy hazelnuts, added some softer walnuts. I also added dried cherries and pumpkin seeds to make the taste and texture more interesting. But all in all, this vegan Bircher muesli is very apple-y, just like Maximilian Bircher-Brenner liked it. And I also love it. And I hope you do too.
Traditional Swiss but Vegan Bircher Muesli
- 2 cups / 184 grams oats
- 1/2 cup / 120 grams / 125 ml apple juice
- 1.5 cup / 480 ml hazelnut mylk (or any other plant-based mylk)
- Squeeze of lemon
- 1.5 grated apples
- 1/4 – 1/2 cup / 30 – 60 grams dried cherries (depending on your preference)
- 1/4 cup / 33 grams pumpkin seeds
- 1 pear, thinly sliced
- a small handful of walnuts
- *optional: 4 tbsp soy yoghurt
- The night before, put the oats and pumpkin seeds in a bowl and mix well with apple juice, almond milk and lemon juice. Cover and pop into the fridge.
- The next morning, add the grated apple and dried cherries to the overnight oats and mix well.
- Spoon the muesli into three to four bowls and top with dollop of soy yoghurt, a few walnuts and some slices of pear