White bowl of dry flaked cereal topped with yogurt, blackberries, raspberries and a strawberry, with a spoon and pink flowers nearby. — Photo: David Stewart · CC BY 2.0 · Wikimedia Commons

European · Breakfast · Snack

Bircher Muesli

Name: Bircher Muesli
Prep time: 10 min
Total time: 10 min
Cuisine: European
Ingredients: 1 cup Rolled oats; 3/4 cup Skim milk; 1 tbsp Lemon juice; 1 large Apple; 1/2 cup Plain low-fat yogurt; 2 tsp Honey; 1/4 tsp Ground cinnamon; 2 tbsp Hazelnuts, chopped; 1/2 cup Fresh raspberries

Birchermüesli

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Creamy overnight oats soaked in milk and lemon, folded with freshly grated apple and tangy yogurt, then finished with crunchy hazelnuts and fresh berries. A cool, fibre-rich Swiss breakfast that is ready when you wake up.

Prep: 10 min
Cook: No cooking
Total: 10 min
Serves: 2

Easy
Vegetarian

18%

Per serving358kcal18% of a 2,000 kcal day

14gProtein

58gCarbs

9gFat

10gFiber

Calories come from: Carbs 63% · Fat 22% · Protein 15%

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Ingredients

For 2 servings

1 cup90 gRolled oats
3/4 cup180 gSkim milk
1 tbsp15 gLemon juice
1 large200 gApple
1/2 cup120 gPlain low-fat yogurt
2 tsp14 gHoney (optional)
1/4 tspGround cinnamon (optional)
2 tbsp16 gHazelnuts, chopped
1/2 cup60 gFresh raspberries

Steps

1
Put the oats in a bowl and pour over the milk and lemon juice.
2
Stir well, cover and refrigerate for at least 8 hours or overnight.
3
In the morning, wash the apple and grate it coarsely, skin on, discarding the core.
4
Stir the grated apple into the soaked oats straight away so it does not brown.
5
Fold in the yogurt, plus the honey and cinnamon if using.
6
Add a splash of water if you prefer a looser texture.
7
Divide between two bowls and top with the chopped hazelnuts and raspberries.

Swaps, storage and make-ahead

Swaps

For a dairy-free version, use an unsweetened soy drink instead of skim milk and a plain soy yogurt instead of the low-fat yogurt.
To make it vegan, use the soy drink and soy yogurt and swap the honey for maple syrup.
For a gluten-free version, use oats labelled certified gluten-free, since regular oats are often cross-contaminated with wheat.
If you need it nut-free, replace the hazelnuts with toasted pumpkin or sunflower seeds.

Storage

Refrigerate any leftovers covered within 2 hours and eat within 1 day, as the grated apple softens and browns and the nuts lose their crunch; this dish is best eaten fresh and should not be frozen.

Make ahead

Soak the oats in the milk and lemon juice the night before, covered in the fridge, for up to 2 days. Grate the apple, fold in the yogurt and add the hazelnuts and raspberries just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenMilkTree nuts

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (341 g)	Per 100 g
Calories	358 kcal	105 kcal
Protein	14 g	4.1 g
Carbohydrates	58.4 g	17.1 g
of which sugars	21.5 g	6.3 g
Fiber	9.7 g	2.8 g
Fat	9.2 g	2.7 g
of which saturated	1.5 g	0.4 g
Sodium	84 mg	25 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.