Bircher Muesli

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Plan ahead the night before breakfast and make bircher muesli with yogurt, oats, shredded apples, dried cranberries, nuts and cinnamon. Chill it in the fridge.

Bircher Muesli

Mornings are hectic with trying to squeeze in a trip to the gym, adequate time to get dressed and a few moments to eat a healthy breakfast.

Cereal with a glass of juice is my go-to, but lately I have been thinking that I need to incorporate more than processed carbs into my a.m. routine.

While I am not chowing down on sugar-laced cereal with a prize buried in the bottom of the box, I know I could do better by including fruit and nuts into the mix.

But the challenge is that it must come together in the same amount of time it takes to pour Cheerios and milk.

The key was making something the night before that could be simply transferred from a container in the fridge to a breakfast dish.

I am a big fan of yogurt, but I wanted something a bit heartier. That’s when Bircher Muesli, also known as Swiss Oatmeal, came to mind.

A combination of oats, shredded apple, dried cranberries, chopped almonds and honey sat in yogurt overnight.

The ingredients melded together creating yogurt with a satisfying bite.

I topped the bowl with roasted figs and chopped pistachios, and breakfast was done in no time.SaveSaveSaveSave

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Bircher Muesli

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Prep: 5 minutes
Chilling Time: 8 hours
Total: 8 hours 5 minutes
Servings: 4
Plan ahead the night before breakfast and make bircher muesli with yogurt, oats, shredded apples, dried cranberries, nuts and cinnamon. Chill it in the fridge.


  • 2 cups low fat plain yogurt non-dairy yogurts like coconut, almond or cashew also work
  • 1 cup old fashioned rolled oats
  • 1 Granny Smith apple cored and coarsely grated
  • 1/4 cup almonds
  • 1/4 cup dried cranberries
  • 1 teaspoon ground cinnamon
  • 1 tablespoon honey
  • Nuts berries or other fruit for serving


  • Combine the yogurt, oats, apple, almonds, cranberries, cinnamon and honey in a medium bowl. Cover and let sit in the refrigerator overnight.
  • To serve, divide into 4 bowls and top nuts, and fruit.


Calories: 270kcal | Carbohydrates: 42g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 88mg | Potassium: 483mg | Fiber: 5g | Sugar: 24g | Vitamin A: 89IU | Vitamin C: 3mg | Calcium: 267mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Scandinavian
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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  1. Paige – this looks interesting. I have been enjoying yogurt with walnuts and either strawberries or blueberries. This looks heartier.

  2. This looks so good, I’m always looking for a new way to spice up my morning oatmeal! I can’t wait to try this tomorrow.

  3. You made our national dish absolutely authentic 🙂 It looks fantastic! We eat it all the time, for a quick lunch or as a pre/post workout snack! So glad you like it!!
    xox Amy