Bircher muesli with apple, berries and skyr
13 min · 25 g protein · 382 cals / serving
The Swiss café breakfast: oats soaked overnight with lots of grated tart apple, lemon and cinnamon until soft and creamy, then stirred with cold skyr in the morning and piled with juicy berries and a few toasted hazelnuts. Fresh, fruity and a little tangy, like apple pie for breakfast, and waiting in the fridge when you wake up.
Ingredients
- 1/2 cup rolled oats
- 2 small granny smith apples, tart apples, coarsely grated with the skin on
- 2 tsp lemon juice
- 2/3 cup skim milk
- 1/2 tsp ground cinnamon
- 1 1/2 cups skyr, plain
- 1/2 tsp vanilla extract
- 1 tsp honey, or a sweetener to taste
To serve
- 2/3 cup blueberries
- 3/4 cup raspberries
- 2 tsp hazelnuts, toasted in a dry pan for 3 minutes and chopped
Steps
- In a bowl, stir the oats, grated apple, lemon juice, milk and cinnamon together. Cover and refrigerate overnight, or for at least 4 hours, until the oats are soft and the apple has turned it creamy.
- In the morning, stir in the skyr, vanilla and honey. It should be thick but spoonable; add a splash of milk if it is too stiff.
- Spoon into two bowls or jars and top with the berries and toasted hazelnuts.
Good to know
Why grate the apple into the oats the night before?
That is the original Swiss method: the apple's juice softens the oats and gives the muesli its fresh, fruity taste. The lemon keeps the apple from browning.
How long does it keep?
The soaked oats keep 3 days in the fridge, so make a double batch. Add the skyr and toppings on the morning you eat it.
Other toppings?
Sliced strawberries, pomegranate seeds, a few slices of fresh apple or pear, or a pinch of toasted seeds. In winter, a spoonful of stewed plums is classic.
Alternative
Per
- Calories
- 76
- Protein
- (28%)
- 5 g
- Fat
- (10%)
- 1 g
- Carbohydrates
- (62%)
- 12 g
- of which sugar
- 6 g
- Fiber
- 2 g
- Sodium
- 38 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 764 kcal goes into the pot and 1018 g of ingredients comes out as about 1000 g of food: 76 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.