birchermüesli giulia doyleBirchermüesli is hearty, nourishing and if prepared the night before a really quick breakfast. It’s readily available in Swiss bakeries and is often eaten on the go for lunch as well. There are many recipes out there, but the ones I am partial to are the overnight ones. Those few hours allow the flavours to soak into the oats and give the Birchermüesli a very specific consistency. The difference to oatmeal is that Birchermüesli doesn’t need any cooking and is served cold – definitely a plus for me.


Prep Time: 10 minutes

Yield: 2-4 servings


  • 3 tablespoons of oats
  • 3 tablespoons of granola (optional). I like the added crunch
  • 1 apple, cored and sliced thinly, peel left on
  • Handful of grapes,cut in half
  • 1/4 of golden raisins
  • 1 heaping tablespoons of fruit greek yogurt (flavour of your choice)
  • 3 heaping tablespoons of plain greek yogurt
  • 2-3 tablespoons of freshly squeezed orange juice
  • 1 tablespoon of chopped hazelnuts


  1. The night before, put the oats, granola, fruit, raisins and yogurt into a bowl or container. Combine well and add the orange juice in stages until everything is mixed well. Cover and pop into the fridge overnight. Sprinkle with chopped hazelnuts before serving.


You have a lot of options with flavours here. Add berries instead of grapes, a pear instead of apples, leave out the granola and add some pumpkin seeds. Add dried cranberries instead of raisins. Make it more decadent with a tablespoon of heavy cream. Top with sliced bananas if you want. Some places in Switzerland serve it topped with whipped cream.

birchermüesli giulia doylebirchermüesli giulia doyle




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