Porridge à la Bircher

Porridge à la Bircher


Soak the sultanas in warm water. Coarsely chop the almonds. Wash the lemon in hot water, dry and finely grate 2 tbsp of zest, then squeeze 2 tsp of juice. Peel, quarter and core the apples. Finely slice and then cut them diagonally into bite-sized pieces.

Bring the oat drink to the boil in a pan with a large pinch of salt. Gradually stirin the oats, bring back to the boil and simmer for 3–4 minutes, stirring constantly. Finally, stir in the lemon zest. Heat the butter in a frying pan until foamy. Fry the apple pieces in the butter over a medium heat for approx. 5 minutes until golden brown. Strain the sultanas and add them to the apples with the lemon juice and ½ tbsp of honey.

Divide the porridge between 4 bowls. Place the apple on top. Garnish each serving with a dollop of yoghurt, ½ tbsp of honey and a couple of almonds and serve.



Quick apple porridge

Here’s a quicker version: wash and roughly grate the apples, drizzle with lemon juice and a little honey and immediately stir into the cooked porridge.


  • 60 g sultanas
  • 40 g whole almonds
  • 1 organic lemon
  • 2 flavoursome apples (e.g. Cox or Braeburn)
  • 800 ml oat drink (or skimmed milk)
  • 160 g soft rolled oats
  • salt
  • 25 g butter
  • 2 - 3 tbsp liquid honey
  • 100 g griechischer Joghurt (10% fat, or soya quark)

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