🥣 Overnight Bircher muesli
Bircher muesli is rolled oats soaked overnight with yogurt and grated apple until soft and creamy, then finished with chopped nuts, a little honey and fresh berries. It is cool, thick and spoonable, with a mild tang from the yogurt and natural sweetness from the fruit. It is eaten cold for breakfast, straight from a bowl or a jar.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g rolled oats
- 200 g plain yogurt
- 100 ml water
- 1 large apple, coarsely grated with the skin
- 2 tsp honey
- 30 g hazelnuts or walnuts, chopped
- 100 g mixed berries
Method
- Mix the oats, yogurt and water in a bowl or two jars.
- Stir in the grated apple, cover and refrigerate overnight, or for at least 4 hours.
- In the morning stir, loosen with a splash of water if it is too thick.
- Top with the berries and nuts, drizzle with honey and serve cold.
How to make it lighter
- Nuts are the most calorie-dense part: a small handful (about 15 g per bowl) is plenty for crunch.
- The apple and berries add enough sweetness that the honey can be halved or skipped.
- Use low-fat plain yogurt rather than a sweetened flavoured one.
History
Bircher muesli was created around 1900 by the Swiss physician Maximilian Bircher-Benner, who served it to patients at his Zurich sanatorium. The story goes that he was inspired by a dish of raw apple and oats he was offered on a hike in the Swiss Alps. It became a Swiss breakfast staple and is now eaten worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →