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 ...

Over a century ago, in the quiet halls of a Swiss university and the careful hands of a visionary doctor, a humble cold oatmeal dish was born—not as a trendy breakfast, but as a serious remedy to ...

1. Combine oats, yogurt and about a cup of milk in a large bowl, adjusting amounts to achieve a consistency that is easy to stir but not soupy. Cover with plastic wrap and refrigerate overnight. 2. In ...

I had my first bircher muesli in Switzerland, where it’s a breakfast staple. I was at a breakfast buffet, and a large bowl of what appeared to be a thick and chunky porridge was presented in the ...

“Muesli is the best example of Swiss innovation in food. It makes creative use of the food available in households. We were served muesli every morning when we were kids. And I still enjoy good muesli ...

Globally 1,300,000,000 tonnes of food is wasted each year and Irish charity FoodCloud aims to reduce this amount by linking up supermarkets with charities in need. Plus they share great recipes using ...

Ever since Dr Maximilian Bircher-Binner came up with his wholesome muesli recipe in the early 1900s, the Swiss have been considered world champions in the breakfast arena. A classic creamy Bircher is ...

16 to 24 ounces (around 3 cups) yogurt, Greek-style preferred 1 to 1 1/2 cups milk 1 apple, cut into small chunks 1/2 cup seedless grapes, cut into chunks 1/2 cup fresh strawberries, cut into chunks 1 ...