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Made with nuts, dried and fresh fruit, almond milk and rolled oats, you will quickly discover why this is the best ever bircher muesli! Just whip up the night before, place in the refrigerator and you have breakfast waiting for you in the morning.

As soon as the weather turns, my breakfast cravings change! I first discovered bircher muesli at a cafe in New York. I immediately decided that I needed to eat this daily so I created my own recipe and have been hooked since! It’s so easy, delicious and healthy… you’ll crave it all spring and summer long. 

What is Bircher Muesli?

Bircher muesli was created by a Swiss doctor, Bircher-Brenner. Apparently he and his wife were served a similar dish on a hike and then he was inspired to serve it to his hospital patients. It was originally served as more of an appetizer but now it is widely considered a breakfast food. I like to describe it as a mix between overnight oats and cereal! 

Bircher Muesli Ingredients

  • rolled oats – just regular rolled oats, not quick oats! Grab gluten-free if needed.
  • chia seeds – these little seeds are packed with fiber, protein and healthy fats. 
  • dried apricots – look for unsulfured apricots. You can also swap for any dried fruit of your choice. 
  • hazelnuts – I recommend toasting them before adding to the dish for optimal flavor! You can use any nut or seed of your choice here. 
  • fresh blueberries – you guessed it… you can use any fresh fruit that you like! This would be delicious with raspberries, strawberries, etc.
  • dairy-free milk – I used almond milk but any milk will work.
  • raw honey – I’m obsessed with manuka honey but raw honey or maple syrup works for a hint of sweetness.

How To Make Bircher Muesli:

STEP 1: If you haven’t already, roast and chop your nuts and chop your dried fruit.

STEP 2: Combine all ingredients in a mason jar or sealable container. Stir to combine and then shake to make sure everything is well-mixed. 

STEP 3: Place container in the refrigerator overnight or for at least 6 hours. 


STEP 4: In the morning, add additional milk if you want to give it more of a cereal consistency or enjoy as is! 

Still not sure? Here’s a step-by-step video showing you how to make bircher muesli…

How to Store Bircher Muesli

The best part about this breakfast (other than it being delicious!) is that it stores so well! I like to make a couple of batches at a time so I can have multiple mornings of breakfast that is ready to eat! Prep the entire recipe as directed and store in the refrigerator for up to 3 days. The longer you store, the more liquid the oats and chia seeds will absorb so you may need to add more liquid before eating.

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The Best Ever Bircher Muesli

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Made with nuts, dried and fresh fruit, almond milk and rolled oats, you will quickly discover why this is the best ever bircher muesli! Just whip up the night before, place in the refrigerator and you have breakfast waiting for you in the morning.

  • Author: Davida Lederle
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours + 5 Minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: Raw
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 1/2 cup rolled oats (gluten-free if necessary)
  • 1 tsp chia seeds
  • 45 dried, unsulfured apricots, chopped (or about 2 tablespoons of your favorite dried fruit)
  • 2 tbsp toasted hazelnuts, chopped (or your favorite nut or seed)
  • 1/2 cup fresh blueberries (or fruit of choice)
  • 1 cup unsweetened almond milk + 1/4 cup for the next morning, if desired
  • 1 tsp raw honey (or maple syrup)

Instructions

  1. Combine all ingredients in a mason jar or sealable container.
  2. Shake it up and place in the refrigerator overnight or for at least 6 hours.
  3. In the morning add additional almond milk to give it more of a cereal consistency or eat as is.
  4. For more details on how to make this recipe check out THIS VIDEO.

*I like to make a couple jars at once so I have breakfast for a few days!

Like this post? Here are more simple breakfasts you might enjoy:

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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35 Comments

  1. That video is SO awesome. You’re a natural there and – unlike other food video bloggers – really enjoyable to listen to. I’ve known Bircher Müsli for ages and it would have to be one of my favourite breakfasts after oatmeal. Howeverrrr …. yours isn’t the classic. It’s missing key ingredients like grated apple (!) and yogurt 🙂 . Just call me traditional. That being said, your version still sounds good. Mmmh, blueberries …

    1. I knowwww! the original I tried had both but currently avoiding dairy (wahhhh skin issues :() and blueberries are in season rather than apples but both would work great too. Hope you’re doing well, lovely! xoxo

  2. Yay for your video!! Look at you go, girl! You’re an inspiration so don’t you stop! 😉 And that bircher muesli? I’m down with that. 🙂

  3. Wow! I’m very impressed with the video. I’ve made videos for work and I know all the work that goes into even the smallest details. The recipe looks delicious as well…def made my breakfast more entertaining 🙂

  4. I love a good make ahead breakfast and this looks delicious! Also your video is amazing and I am totally jealous of your editing skills 🙂

  5. So when you said we’ve probs never heard of this before, I was confused cuz I know I had before. But it was in the cookbook haha. Also, teach me your video ways
    p.s. I wish I woke up that calmly. Almost fell off the bed reaching for my glasses this morning. #classy

  6. Wooow your video is so damn professional! Well done! I really love how you explain everything. And I really love how you spell Bircher Muesli. This is not to offend you, but I love that your “ch” sounds like “J” like Jason. Here in Switzerland (or in every German speaking part) we pronounce it like the spanish J for Javier =) It sounds really funny for non-german speaking people =)

    And yes! I love bircher muesli!

    Greetings from Switzerland
    Jocey

    1. Haha I obviously didn’t even notice my own accent 😉 My one year of German class clearly was of no use to me haha. Thanks so much for the love Jocey! Your support has always been amazing!

      1. Aww, thank you. I really love stalking you and Lee! I’ve just started with my own food blog, but because it will be in German (my English skills are too unprofessional…) I think I cannot turn you into my readers. 🙁 A few years ago, one person turned me down in saying, my English is hard to follow and since then, I’m a little bit ashamed of it…

        But keep going. Really looking forward to your next video. 🙂 🙂

        1. Just keep going, lady! Practice gets you pretty darn close to perfect! Don’t give up. Plus I think your English is great! xoxo

          1. I just decided to start my blog in English. It is called “Basil and Parsley” and I am so excited starting it. I have so many ideas, but now I have to cook something to showcase it haha. So no excuses!

            Thank you, I want to practice everyday so everyone can understand me well 🙂

            Big hugs from sunny Switzerland
            Jocelyne

  7. I can see why this might be the best ever! I’d love a bowl of this to start out my day 🙂

    1. This recioe and variants of it has been around for years. We first had it innthe 1970s, and I know lots of oeople who make it. My favourite is with grated apple.

  8. Davida!!

    Your video is awesome – I am so impressed!! Go you for taking the plunge, and look forward to more video recipes in the future!

    Sam