Hi, I'm Andie.

I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking. 

En Guetä!

Dr. Bircher's Müesli

Dr. Bircher's Müesli


"It's weird," was Sam's consensus on the original Birchermüesli recipe.

If you are familiar with the creamy variety sold in bakeries and cafes around Switzerland and the world, this is very much a departure, but it is the original version from Swiss physician and nutritionist, Dr. Maximilian Oskar Bircher-Benner. More information on him here.

I tried not to balk at the addition of lemon juice, which seemed very strange, but it actually made for a surprisingly refreshing dish. Another unusual ingredient was the sweetened, condensed milk, but it was a fear of contamination of regular milk that led Dr Bircher to use this preserved alternative. 

Although you really can't beat the creamy sweetness of contemporary Birchermüesli (see recipe here), this is a great alternative if you prefer an especially light breakfast, are dairy intolerant (omitting the condensed milk, of course), or are simply out of yogurt.  

My source for Dr Bircher's original recipe, as well as a more detailed history of the physician and the dish can be found here.


Per person:

1 tbsp rolled oats

1 apple, grated (skin, seeds, and all)

1 tbsp condensed milk

3 tbsp water

1 tbsp lemon juice

handful of chopped nuts

Mix together everything except the nuts. Cover and let it sit in the fridge for a couple of hours, or overnight.

When you are ready to serve, garnish with chopped nuts.

  • In Switzerland, sweetened, condensed milk is sold in convenient tubes (see photo above), so it is easy to add just a tablespoon. If you rely on canned condensed milk, you can always just omit this ingredient or add a little sugar instead.



Cheese Fondue

Cheese Fondue