Summer Muesli with Fresh Berries
This is a homemade take on Swiss Bircher muesli, a dish invented at the turn of the 20th century by the physician Maximilian Bircher-Benner for the patients at his sanatorium. The idea is that the oats are not cooked but soaked overnight: they soften, turn tender, and become easier to digest. Here, instead of dried fruit, a generous handful of fresh seasonal berries is used: local strawberries, raspberries, and blueberries.
Lemon and orange zest, added the night before, perfumes the oats from within, while morning-fresh juice and naturally soured milk from “real country” milk give the flavor a lively, slightly tart edge.
A few tips: The soured milk can be swapped for plain yogurt, kefir, or fermented baked milk; choose according to the thickness you want.
- Grate the apples right before serving so they don’t brown; sprinkle them with a drop of lemon juice for good measure.
- If you want crunchier oats, toast some of the rolled oats in a dry skillet; for a kids’ version, brown them in butter with a spoonful of sugar until lightly caramelized.
Serve the muesli right after assembling, while the berries are fresh and the nuts are crisp. The soaked base can be kept in the fridge for up to a day, with the fruit and berries added right before eating.
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Ingredients
Instructions
Soak the rolled oats in the water, add the orange and lemon zest, and leave to stand overnight.
In the morning, add the freshly squeezed orange juice to the oats and let stand another 30-40 minutes. Grate the apples with their skins on.
Combine the apples, soured milk, and oats, drizzle with honey, top with the berries, sprinkle with the nuts, and serve.
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