“Before there was dry muesli, there was Bircher muesli - a dish made famous by Swiss raw food champion Dr Maximilian Oskar Bircher-Benner at the start of the 20th century. It wasn’t originally a breakfast dish; it was served as a pre-meal snack. Where Dr Max used cream or condensed milk – and yoghurt, milk, plant-based ‘mylk’ or apple juice is the usual go-to now – we’re using probiotic-laden kefir here. Otherwise, we’re pretty close to his original, with ingredients abounding in probiotic and prebiotic benefits. More importantly, it tastes good!” – Matt Preston. You'll need to start this recipe the night before. For a nuttier-tasting Bircher, use 70% rolled oats and 30% steel-cut oats. However, the end result won’t be as creamy.
Matt Preston's kefir bircher muesli
