My favorite breakfast is a Swiss dish called Birchermuesli—not to be confused with the anemic-tasting, boxed version of the muesli. Because this dish is a big hit with my friends and family who come to visit, I thought you might enjoy trying out the recipe, posted below. 

The dish contains a little piece of family history. 

While my mother was in school in Switzerland, her homeland, part of her training was in home economics, a required subject for “well-rounded women.” In that era, young women of means extensively prepared for eventually getting married and having a family. At the Haushaltung Institute in Zurich, my mother learned how to run a household, as well as create nutritious meals. Her instructor in nutrition was Dr. Bircher-Benner. His most famous muesli concoction was known as Birchermuesli. 

My mother loved Birchermuesli and made this dish frequently for me and my siblings throughout our childhood. We had a big bowl in the refrigerator we could access at any time of the day. It was used for breakfast, snacks, and dessert.

I love making this dish for special friends and family when they come for a visit. I make several days worth. Any food beyond what would be eaten in three or four days, I freeze in individual containers. When the frozen Birchermuesli starts to thaw, it tastes like some kind of exotic ice cream and can be served as a nutritious, sugar-free dessert.

Ingredients: (amounts are estimates only)

1) 5 cups organic, coarsely ground steel cut oats from the store (For those on a strict paleo diet, using grains would be diverging from the diet a bit.)

2) 6 cups of coconut milk or homemade nut milk (in my childhood it was whole milk)

3) 2 cups each of raw almonds, hazelnuts, and walnuts

4) 1 cup each of blueberries, raspberries, and strawberries. Other fruits are optional like pomegranate seeds, sliced grapes, or kiwi fruit

5) 4 oranges

6) 5 lemons

7) 6 medium sized apples

8) One or two bananas

Place the steel cut oats in a large bowl. Cover with the coconut milk and let soak for a couple of hours.

Add coarsely grated apples, sliced berries, bananas, squeezed oranges and lemons.

Add finely ground hazelnuts and coarsely ground almonds and walnuts.

If the Birchermuesli becomes too dry, add more coconut milk.

Stir and serve. A few raspberries on top add an attractive garnish.

Birchermuesli is delicious with morning tea or coffee and a slice of grain-free paleo bread made with almond and coconut flour.

Bon appétit