Beautiful Bircher Muesli

For all those time poor hard workers who start the week on a Monday and don’t know IMG_20170516_150304_902where the time goes but it’s the weekend again…you must try this!

If the 8 week challenge I did taught me anything, it was that being prepared is key to living a healthy life. Spending some time on a Sunday to prepare lunches and have things in the fridge ready for dinner and breakfast will decrease the chances of take away or quick and nasty meals.

Making up a batch of this bircher to keep in the fridge and have 3 or 4 mornings is perfect but allows you to mix it up and have something else. I am a sweet breakfast person most of the time so have started having this and some homemade granola in the fridge for other days or will make a smoothie.

Bircher Muesli


1 cup rolled oats
1 cup almond milk (or any other milk/liquid of your choice)
1 grated apple
1/2 cup flaked almonds (can also use slithered)
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 tsp sesame seeds
1 tsp shredded coconut
1/2 teaspoon cinnamon
1/4 cup goji berries (can substitute for cranberries)
2 tbsp greek yoghurt (I used Chobani)
1 tsp maple syrup (can also use honey or stevia)
Handful of fresh berries to serve


  1. Combine the oats and liquid of choice in large sealed container over night to soak in the fridge.
  2. Preheat oven to 150 degrees.
  3. Mix the nuts, seeds, coconut and cinnamon together and then spread onto a baking tray.
  4. Bake nut mixture for approximately 5-7 minutes until lightly browned. Ensure to keep your eye on this as some ovens will brown the nuts quicker.
  5. Place roasted nut mix into a container to store until ready to combine with oats.
  6. In the morning, grate the apple and combine the oats, roasted nut mixture, yoghurt and maple syrup in the large container.
  7. Serve 1/4 to 1/3 of the mixture in a bowl and top with the fresh berries.
  8. Refrigerate left over mixture for up to a week.

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