You may be thinking cold bircher muesli – with FROZEN raspberries – is an odd recipe to post in winter, but, as much as there are some mornings when I crave something hot; I do love these sharp flavours and ice cold pockets to wake me up!
So, What is Bircher Muesli?
Bircher Muesli was developed by a Swiss doctor and nutritionist called Maximilian Bircher-Benner as a way of getting his patients to eat more raw fruit. The overnight soaking was before the days of quick cook oats when they took longer to soften than they do these days. You can make the Bircher a few hours ahead – I have also eaten it straight away – but overnight is still preferable. A great advantage to preparing it the night before is that you can go to bed knowing breakfast it done, which is always a good thing in my mind!
As with my other bircher muesli recipe made with apple, this one is light on the oats. I like my bircher to be thick, but if you prefer a softer texture stir through some milk before serving. If you have a sweet tooth, a drizzle of honey over it would be a great addition.
If you don’t have chia seeds, you don’t need to put them in, but they boost the nutritional content of your raspberry bircher muesli ten fold! High in protein and omega 3 fatty acids you can find them most supermarkets these days.
How long does bircher muesli last in the fridge?
You can keep it in the fridge for up to 5 days, meaning you can prep it Sunday night for the week ahead! Although it is worth noting that it will softer the longer it is kept.
Can I make this Dairy free?
Replace the greek yogurt with coconut yogurt.
If you want to see more breakfast/brunch ideas, why not have a look at my granola cups which can also be made ahead, this refreshing Mango Lassi Bowl, this easy muesli recipe, or Torrijas, a delicious Spanish style french toast (which is also a delicious way of using up stale bread).
Raspberry Bircher Muesli
- 10 frozen raspberries
- 1 tbsp boiling water
- 2 tbsp quick cook oats
- 2 large tbsp plain greek yogurt
- 1 small pear skin left on, grated
- 1 tsp chia seeds
- Place the frozen raspberries in a small bowl and pour over 1 tbsp boiling water. Place to one side.
- In a seperate bowl, mix together the oats, greek yogurt, grated pear and chia seeds.
- Lightly mash the raspberries with a fork - they will still be a little frozen but you just want to start breaking them down.
- Stir the raspberries and their liquid into the oats. The more you stir the more pink it will become.
- Cover with cling wrap or put in an airtight container and place in fridge for a couple of hours or overnight.
- To serve, add a little more yogurt, some fresh fruit, or a drizzle of honey.