Making Bircher Muesli was my next step in my Nourishing Traditions journey. Sally Fallon recommends soaking all grains overnight in some sort of acidic liquid, like yoghurt, kefir, or water with some whey or lemon juice added, to help remove some of the phytic acid, an anti-nutrient that hinders the body’s absorption of important minerals. It isn’t quite cold enough here for soaked grain porridge yet, so I was kind of struggling with what to do for breakfasts when I remembered how much I loved eating the bircher muesli when I was on holidays. I figured that even though the oats are soaking in the fridge rather than at room temperature, it is still better than not soaking at all. This bircher muesli will last in the fridge for about a week, or as long as the expiry date on the yoghurt is, but mine is usually eaten well before then. You could easily make this using a bought untoasted muesli mix, but it is so easy to make your own, plus you can customise it with all the goodies that you like, and leave out all the thing you don’t!
Sarah’s Bircher Muesli
300g rolled oats
50g chopped raw almonds
50g chopped raw pecans
50g chopped dried apricots
1kg whole milk yoghurt (I use homemade raw milk yoghurt)
2 medium apples, grated (skin included)
- The night before, mix everything together in a large bowl and then store in fridge.
- To serve, add some extra milk to thin it to a creamy consistency, and then add some fresh or stewed chopped fruit. Berries are particularly good!