Bircher Muesli

This classic Swiss Bircher Muesli has been popular in Europe for over 100 years.

It's a healthy and filling breakfast that's been popular in Europe for over 100 years. Lauren Allen

View the print-ready version of this recipe.

Bircher Muesli is the Original Overnight Oats

Food geeks like me will appreciate the history behind this beloved Bircher Muesli! It was invented by the Swiss doctor, Maximilian Bircher-Benner, who fed it to his hospital patients and was a pioneer behind believing that raw foods contained benefits to our health. This was in the early 1900’s when the concept of vitamins and minerals in food wasn’t understood, and people thought he was crazy! I just love his story and that 100 years later we’re still eating this delicious breakfast.

Ever since moving to Spain I eat Bircher Muesli for breakfast almost every day. I use quick oats, so that I can eat it right away, and I stir in a scoop of vanilla protein powder. Since its invention, modern versions of muesli have become popular and usually include dry oats, fruits, and nuts served with cold milk.

Try all of my breakfast recipes, like Chia Pudding, Strawberry Overnight Oats, Vanilla Protein Shake, or Cottage Cheese Pancakes!

How to Make Bircher Muesli

Combine oats and milk in a bowl. For regular oats, soak the mixture for a few hours or overnight. For quick oats, soak for a few minutes, then add toppings.

Add Toppings: Stir in grated apple and lemon juice. Top with chopped nuts, raisins, and a sprinkle of cinnamon. Add a drizzle of honey or maple syrup, if desired. Enjoy the best bircher muesli recipe for any meal of the day (or a hearty snack).

Lauren Allen

Make Ahead and Freezing Instructions

To Make Ahead: I love to meal prep a bunch of containers of Bircher Müsli for breakfast, lunch, or a ready to eat snack. My kids love it as an after-school snack.

Swiss Bircher Muesli

Serves 1

Prep 10 minutes Total 10 minutes

• 1/2 cup rolled oats, or quick oats (43 g)
• 1 cup milk of choice (I use almond milk) (240ml)
• 1 small apple*, grated with skin on (discard core)
• 1 teaspoon lemon juice
• 1 Tablespoon chopped almonds, or hazelnuts
• 1 Tablespoon golden raisins

Optional Add-Ins:

• ground cinnamon, to taste
• 1 scoop vanilla protein powder*
• drizzle of honey or maple syrup
• small scoop plain Greek yogurt, for extra creaminess
• Seeds: pumpkin seeds, hemp seeds, chia seeds
• Fresh berries

Combine oats and milk: For quick oats, let them soak for a few minutes, then add toppings and enjoy! For regular rolled oats, soak in milk for a few hours, or overnight.

Add Toppings: Remove from fridge and stir in grated apple and lemon juice (I always stir in a scoop of vanilla protein powder, too!) Top with chopped nuts and raisins. Add a sprinkle of cinnamon. Drizzle with a little honey or maple syrup, if desired, or any of our other add-in ideas.

Notes

Apples: use any small apple you have on hand. Crisp, slightly tart and sweet apples are traditional, like Honey crisp, Gala, pink lady, or braeburn.

Protein Powder: I love vanilla protein powder from Clean Simple Eats.

Gluten-Free: Make sure your oats are certified gluten-free oats.

Make Ahead Instructions: I love to meal prep several containers for breakfast, lunch, or a ready to eat snack.

Storing Instructions: Keep any leftovers in the refrigerator for up to 3 days, for best results.

Nutrition

Calories: 482kcal, Carbohydrates: 74g, Protein: 16g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 29mg, Sodium: 99mg, Potassium: 863mg, Fiber: 10g, Sugar: 37g, Vitamin A: 476IU, Vitamin C: 9mg, Calcium: 365mg, Iron: 3mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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