Dairy free, Healthy, Raw food

My feelings towards muesli are somewhat prejudiced by the 1970’s and watching my father chomp his way through a bowl of Alpen every morning. Whilst I was more into Ricicles (aged 7) I would watch his morning ritual of pouring milk over his cereal and leaving it to soak as he prepared himself for work.  It seemed to me a rather joyless way to start the day and the very antithesis of my own cereal, the whole point of which was to enjoy as crunchy as possible with barely any milk whatsoever.

If you share similar prejudices then I would ask that you to cast them aside for a moment as my take on Bircher muesli really is delicious. Bircher muesli is one of Switzerland’s most popular breakfasts. Invented by Dr Bircher for his patients, it is a surprisingly filling. This recipe is enough for two to three people and takes minutes to make. You just need to remember to soak your oat groats overnight.


Soak ½ cup oat groats overnight in enough cold water to cover the oat groats with an inch and a half water to spare on top with a tablespoon of lemon juice.

Bircher Muesli
  • ½ cup oat groats, soaked overnight and rinsed well or ½ cup oat groats left over from making oat milk
  • ¼ cup almond milk
  • 2 apples, roughly chopped
  • 1 tbsp agave or honey
  • Pinch of cinnamon
  • 1 tbsp lemon juice
  • ¼ cup hazelnuts, dry and chopped
  • ½ cup mixed berries (blueberries, raspberries)
  1. In a blender, whizz the soaked and rinsed oat groats with the almond milk, apples, agave/honey and cinnamon. You are aiming for the oats to be blended but still with some texture.
  2. Pour into a bowl and fold in the remaining ingredients.
  3. Serve with a little extra almond milk if liked.