The Swiss Way to Make Oatmeal 10x Better
When it comes to breakfast options, I’ll be the first to admit that oatmeal isn’t my first choice. Sure, it’s full of fiber and other good stuff, but it’s kind of boring. Not to mention the slimy texture and high potential to be bland.
But with a little inspiration, anything can be made better. And if you take a page from the Swiss, you can make this common breakfast staple bearable. What makes bircher muesli, or Swiss-style oatmeal, unique is the addition of one simple fruit: grated apple. Let’s explore why grated apple is essential for making oatmeal 10x better.
Related: The British Way to Make Oatmeal 10x Better
What is Swiss Bircher Muesli?
In Switzerland, their go-to breakfast dish is muesli, which is a combination of raw rolled oats and dried fruits, nuts and/or seeds. Unlike cooked oatmeal, bircher muesli is traditionally prepared with raw oats soaked overnight in milk or yogurt, then eaten the next day with yogurt, fruit and perhaps sweetened with honey.
We touched on bircher muesli’s definition a bit, but let’s be clear – it is not granola. While granola is baked, bircher muesli is eaten raw (after being soaked). Muesli is German for ‘purée’ or ‘mush’. Swiss muesli was developed in the early 1900s by Swiss physician and nutritionist Dr. Maximilian Oscar Bircher-Benner because he wanted to promote good health, especially his.
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In his version, he combined rolled oats, condensed milk, water, lemon juice, and grated apple (including skin). After sitting for a few hours or overnight, he topped it with chopped nuts. He thought that the combination of raw apples would cure his jaundice.
By soaking the oats overnight (I guess we have to thank the Swiss for our version of “overnight oats”), they soften and absorb the flavors of the pairings like seeds, yogurt and dried fruit. The result is a hearty, creamy, nutrient-packed dish that’s easy to digest.
Related: I'm a Food Editor—Here's How I Make The Perfect Bowl of Oatmeal Every Morning
Why Grated Apple to Oatmeal?
Grated apple adds natural sweetness, a refreshing tartness, and a juicy texture to bircher muesli, enhancing its flavor while keeping it light and balanced. The apple's moisture also helps soften the oats, creating a creamier consistency.
In the past, when I wanted to make oatmeal more enjoyable, I sautéed diced apples and added them to the bowl. But grating apples is a lot easier to prepare on a busy morning. Plus, it provides a freshness that pairs well when soaked in the oatmeal.
Related: The Best Way To Make Oatmeal, According to Ina Garten
How to Add Grated Apple to Your Oatmeal
First, choose an apple variety that’s crispy, such as Honeycrisp, Fuji or Pink Lady. You can even use a Granny Smith if you want a little tang. To keep the apples from oxidizing, add lemon juice to the water. To amp up the oatmeal flavor even more, top the grated apples with cinnamon.
Now to make the bircher muesli, combine the grated apple with rolled oats, yogurt and/or milk and a touch of honey in a bowl. Mix well to combine and refrigerate overnight like you would with overnight oats. In the morning, top it with fresh fruits, nuts, and seeds for a breakfast as refreshing as a breathe of fresh air on the Swiss Alps.
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