VegetarianWaffles
55 min · 639 kcal · Breakfast · Germanic
Germanic
Bircher Muesli
The original Swiss breakfast from Dr Bircher-Benner's Zurich clinic: rolled oats soaked overnight in milk with lemon, loosened with a little cream and honey, then folded through freshly grated apple and scattered with hazelnuts.
Method
- The evening before, tip 50 g of rolled oats into a bowl or jar that leaves a little headroom. Pour over 120 ml of whole milk and add 1 tsp of the lemon juice, then stir so every flake is wetted.
- Cover and refrigerate overnight, at least 8 hours. The oats should swell to a thick, spoonable porridge with no dry grit in the centre of a flake; if it has set too stiff in the morning, slacken it with a splash of milk.
- Chop 15 g of hazelnuts coarsely on a board — a mix of rubble and near-powder gives the best texture — and set aside.
4 more steps in Feat
Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.
Open in Feat — it's freeiPhone · App StorePer serving
507kcal
13gprotein
68gcarbs
22gfat
9gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat