Rachel’s Strawberry Muesli

rachel strawberry muesli

This recipe comes from the original Swiss Bircher muesli, where porridge oats are soaked in a little water, then sweetened with delicious seasonal or dried fruit, and sometimes nuts and seeds too. Strawberries and raspberries work particularly well in this muesli recipe, as does grated apple, to which you could also add a smidgen of ground cinnamon.

The recipe was created in the early 1900s by the Swiss physician Dr Maximillian Bircher-Benner, who knew that a diet rich in nutrients was essential for the recuperation of the patients in his hospital.

Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.

Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.

French Toast with Banana and Walnuts

odlums french toast

What you need:

  • 4 slices of Bread
  • 2 Eggs, beaten
  • 4 tbsp Milk
  • 1 tbsp Shamrock Golden Caster Sugar
  • Butter, for frying


  • Buckwud Maple Syrup
  • 4 Bananas, sliced
  • 50g/2oz Shamrock Walnuts, roughly chopped

How to:

  1. Beat the eggs, milk and sugar well in a bowl, then transfer to a large shallow dish so you can easily dip in a slice of bread.
  2. Dip each side of bread in the batter and allow to soak for a few seconds.
  3. Heat a knob of butter in a pan over a medium heat. Fry both sides of the bread until golden brown.
  4. Put 2 slices of hot toast on a plate, cover with sliced banana, drizzle with maple syrup and sprinkle with the walnuts.
  5. If serving a large number keep the toast warm in a preheated oven 130°C/250°F/Gas½.


The toast can be used for both sweet and savoury recipes. If savoury, omit the sugar and add a pinch of salt and pepper.

A great way to use up stale bread!