• Serves: 2
  • Prep Time: 10 minutes + 2 hours soaking
  • Cooking Time: N/A
  • Difficulty: easy

Bircher muesli is a fantastic prepare ahead breakfast. I often make up a big batch of this recipe on a Sunday night to last for a couple of days. Oats release their energy slowly and this helps to stabilise your blood sugar levels meaning no naughty mid morning sweet treat snack cravings. By soaking the seeds in this recipe with the oats, you are activating them so that the full power of their nutritional value is unlocked, making this a super healthy start to the day.

We recently chatted to Honestly Healthy’s Natasha Corrett who shared with us her recipes for Bircher Museli. Want to find out how to make this breakfast? Read on…


here's what you'll need...

  • 120g gluten-free rolled oats
  • 1/2 tsp ground cinnamon
  • 20g coconut shavings
  • 2 Tbsp raw sunflower seeds
  • 1 Tbsp raw pumpkin seeds
  • 75g raisins (or substitute chopped dried figs, dates or apricots)
  • 420ml warm water


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here's how it's done...

  • 1

    Mix all the dry ingredients together in a bowl. Simply add the warm water to the dry ingredients and give the mixture another good stir. Leave to soak for a couple of hours or overnight in the fridge.


  • 2

    If it’s really sticky after 2 hours, add a splash of extra water to loosen up the muesli; some oats are super-absorbent and others aren’t, so it’’ll depend on the type you use. Top with fresh fruit of your choice and enjoy.

    Bircher Musiel low res - Copy


Amy Marsden

By Amy Marsden on 20.01.14

Guest Contributor

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