Bircher Muesli

Bircher Muesli - gluten free and dairy free

Bircher muesli was developed by Swiss physician Maximilian Bircher-Benner around 1900 for patients in his hospital.  The original recipe included nuts in the mixture along with apple, oats and lemon juice, however, I have omitted the nuts and kept them as a topping for those who can’t tolerate nuts or just don’t like them.

I made this recipe for the very first time the other week and I cannot believe I haven’t made it before, it is delicious.  I normally make overnight oats or a chia pudding if I’m prepping breakfast in advance but this Bircher muesli will now be a regular feature.

If you don’t like your oats overly ‘wet’ then I’d suggest cutting down on the amount of liquid, although I find once you add toppings and give everything a good stir then there isn’t excess liquid.

Oats contain a natural sedative which can help with anxiety and depression.  They can help soothe an upset stomach plus, due to their high fibre content, they are digested more slowly which gives a feeling of fullness for a longer period of time.

Serves 3-4


-1 cup oats

-2 Tbsp. chia seeds

-1 tsp. ground cinnamon

-1 apple, cored and diced or grated

-1 1/4 cups milk (I use either coconut milk from a carton or almond milk)

-1/2 cup apple juice (either homemade or store bought but best to choose one without added sugars or additives)

-1 Tbsp. lemon juice

Topping Suggestions

-mixed seeds

-mixed nuts

-fresh berries

-diced fruit (apple, pear etc)


How To Make

Put all ingredients (except topping suggestions) in a large bowl and stir until fully combined.  Cover and place in the fridge overnight.  Or you can divide the muesli between jars to make it an easy ‘grab & go’ breakfast.

Serve with suggested toppings or add your own toppings.

Stores well in an airtight container in the refrigerator for 4-5 days.



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