Starting your day off with this bircher muesli is a great decision because it's so easy to make and can be prepped the night before, which is especially great if you're in a rush or need to take it on the go the next morning.
It can easily be made vegan by using a non-dairy milk alternative, and is a great recipe to use if you have lots of fruits and nuts you're trying to get through. Not a fan of apple? Replace for sliced pear! Clementines not in season? Why not try some destoned cherries or frozen berries instead? The options are endless.
You can prepare a bowl of this the night before, so it’s ready to grab from the fridge when people get up. Adapt to suit all diets depending on your milk and yogurt choices. We’ve made it without additional sweetness, but you can stir in some maple syrup if you prefer.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
327
Ingredients
For the bircher
150g
rolled oats
2
apples, we used Braeburn, coarsely grated
300ml
milk or milk alternative (oat or rice), plus optional extra to loosen
finely grated zest and juice 2 clementines
300g
Greek-style yogurt or yogurt alternative (soya or coconut)
2Tbsp.
mixed seeds
400g
dried cranberries, roughly chopped
3/4
-1tsp mixed spice, to taste
To serve
50g
pomegranate seeds
40g
pecans
2
clementines, peeled and opened into segments
Maple syrup, optional, to drizzle
Directions
Step 1In a large non-metallic bowl, mix the Bircher ingredients well to combine. Cover, chill and leave to soak for at least 4hr, ideally overnight.
Step 2To serve, loosen the Bircher muesli with a little milk or milk alternative, if you like. Spoon into bowls and garnish with pomegranate seeds, pecans and clementine segments. Drizzle with a little maple syrup for sweetness, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
