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Beccy’s Muesli (who the hell was Bircher anyway?)

Beccy’s Muesli (who the hell was Bircher anyway?)This is one of my all time favourite breakfasts.

It’ versatile and depending on the ratio of the ingredients you put in, it can taste slightly different every time you make it. Very good for keeping life interesting!

And because it would be rude not to honour the originator!

Dr Maximillian Bircher-Benner was a Swiss Physician who discovered this delicious concoction of uncooked oats, fruit and nuts in 1900. He and his wife were out hiking in the Alps and stopped in for a bite to be served this “strange dish”. He was impressed and started serving it to his hospital patients. Clearly a number of these patients must have recovered and went on to life long and healthy lives; hence this delicious offering today.


Quinoa Flakes
Mixed berries (frozen or fresh – blueberries and raspberries are my faves)
Chopped raw nuts of your choice (I like walnuts, almonds, brazil nuts or pecans)
Seeds of your choice (I like pepitas, linseed and sunflower seeds)
Dried fruit of your choice (I like chopped up prunes or just sultanas. Chopped dates or figs are good too)
Milk (skim or soy or a mixture of both)
Dash of natural vanilla essence

Mix all of the dry ingredients together in a bowl. Either make this in a small bowl just for you, ready to eat now OR make a big bowl of it and whack it in the fridge. It’ll get mushier and more porridge-like the longer you leave it in the fridge. Serving immediately will give more crunch.

Use a ratio of grains/nuts/seeds/cinnamon/fruit that most appeals to you but go easy on the nuts and seeds – a little goes a long way. Quinoa flakes are optional – get them from a health food store or the health food aisle of major supermarkets. They’re a type of grain that’s really high in protein and nutrients. They have an earthy taste which I really like when mixed with the other foods but I’m not a big fan of them by themselves.

Add the vanilla to enough milk that when poured over the dry mixture, it’s just covered.

Then either stir and eat now OR stir, cover and put in the fridge overnight, where it’ll soak up all the milk and be plump and spectacular ready for brekky tomorrow.

P.S. I’m a morning exerciser so am often starving for breakfast and need to eat something substantial to help me recover. If I’ve done a particularly gruelling session, I’ll get a shaker and add a scoop of vanilla flavoured protein powder (natural whey is best if possible) to the milk instead of vanilla essence. Just make sure you’re not so exhausted that you can’t lift your arms to use the shaker or you’ll have gross lumps of protein in your muesli. And just a word of warning, if you’re ever making porridge, never cook protein powder with oats. It will have the consistency of pasty glue. Ew!

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