In Switzerland, “Birchermüesli” is a classic breakfast. Typically it is made with oats, fruit, raisins, nuts, yogurt, and cream. often lots of refined sugar is added to it. In my opinion, it is often boring and way too sweet.
My variation of “Birchermüesli” is vegan, packed with many healthy ingredients and no addition of refined sugars. This is one of my absolute favourite breakfasts, and although I do not want to brag about my own recipes, It is one of the best tasting “Birchermüeslis” I have ever tasted ;).
I hope you’ll try it out and I truly hope you’ll love it as much as I do! 🙂
LARA’S BIRCHERMÜESLI RECIPE (VEGAN)
A breakfast not only delicious, but also packed with many good ingredients. One of my favourite meals to start the day. This recipe can be made all year long, just substitute the fruit I use with seasonal fruit you love. What tastes awesomely are kiwis, peaches, apricots, soft pears, you name it. The only fruit that can’t be missed is an apple and if you have them in the freezer, frozen raspberries.
I purposely created this recipe for 1 serving (as a main breakfast or snack), therefore one can multiply it as needed. If you make Birchermüesli as an addition to your brunch buffet, this amount will be appropriate for 2-3 people.
Ingredients
Dry ingredients & oat milk
- 3 tbsp fine rolled oats
- 1 tbsp chia seeds
- 1 tsp hemp seeds
- 6 Walnut halves can be substituted with 1 tbsp sunflower seeds
- 1 pinch pure vanilla powder or vanilla extract
- 1/4 cup oat milk
Fruit, yogurt & maple sirup
- 2 dates cut into thin slices
- 1/2 orange cut into medium/small pieces
- 1/2 apple cut into really small peaces
- 1/2 banana cut into halves and sliced
- 1/4 lemon zest zest from ¼ lemon. This does not multiply proportionally to the amount of servings you make. For 10 servings I guess the zest of 1 lemon is enough. You can always add more.
- 1 tsp lemon juice
- 1 tbsp almond butter I like to use almond butter made from toasted almonds as it has a rich nutty and toasty flavour. In Switzerland you can find one from Rapuntzel which is really yummy.
- 7 tbsp Soy-Quark I like to use the one from Provamel. You can also use soy yogurt or regular Quark if you are not vegan.
- 1 dash maple syrup
- 10-15 frozen raspberries this is optional, although I truly believe it makes the Müesli even more delicious. I like to add them in the end and mix them in just slightly, otherwise they will make the whole Birchermüesli turn red.
Instructions
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1. Add all dry ingredients from the dry ingredients list above to a bowl.
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2. Then add in the oat milk and stir well. Make sure the chia seeds do not stick to each other, otherwise you will get clumps.
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3. Add in all the rest of the ingredients but the raspberries and stir well until everything is well combined. If you think it’s a bit too thick, add in some more oat milk.
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4. Stir in the frozen raspberries.
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5. Serve and decorate. I usually sprinkle some hemp seeds on top or add some slices of fruit.