Bircher muesli (aka Swiss muesli) combines healthy, wholesome ingredients like rolled oats, apples, raisins, nuts, and yogurt – for a simple, nutritional no-cook apple overnight oats breakfast. Plus, you can prepare this Swiss oatmeal gluten-free, dairy-free, or 100% vegan!

If you were as obsessed as I still am with overnight oats, then chances are you may have already eaten Bircher muesli – or as I like to call it, the original overnight oats. I have already posted several inspiring recipes like this strawberry cheesecake overnight oats and salted caramel overnight oats). Bircher/Swiss muesli classically combines oats with a liquid, grated apple, raisins, and nuts and leaves them to soak overnight for a hearty nutritional breakfast. Sound familiar?

Interestingly, Bircher muesli (also called Swiss muesli) was initially created to encourage eating raw apples – the word “mues” actually means “mush”/”puree” because of its softened texture. A Swiss physician named Maximilian Bircher-Benner claimed in the early 1900s that eating raw fruit and vegetables (but particularly apples) would help cure all sorts of ailments (including cancer). And, having tried a similar dish in the Swiss Alps, he quickly combined the two for what we now refer to as Bircher muesli – aka apple overnight oats.

Initially, the Bircher muesli recipe served the softened oats with condensed milk. However, this version omits that for healthier choices instead. The result is a dish that’s filling enough to keep you going until lunchtime, is packed with flavor and texture – slightly chewy and creamy without being mushy, and is fairly low cost, to boot!

Best of all, Bircher muesli/overnight oats are a brilliant make-ahead breakfast, too. Make a batch on Sunday for a week of a healthy, delicious way to start the day. And if you like apples, I have already shared a fun variation with this apple pie layered overnight oats.

What is Bircher Muesli vs. Regular Muesli?

Putting it simply, muesli is basically uncooked granola, which is usually sprinkled over yogurt/served with milk. Bircher muesli, also called “overnight oats”, however, soaks the muesli with milk, yogurt, and/or juice overnight until tender and creamy – but with a slight toothsome, nutty chew.

Soaking the oats not only makes for a nice tender texture but also helps improve the healthfulness of Swiss muesli. Firstly, soaking helps reduce the phytic acid content in oats, making them more easily digestible. More so, it allows us to absorb certain vitamins and minerals better within the dish too.

Oats are already packed with healthful dietary fiber, protein, iron, phosphorus, manganese, and several other vitamins and minerals. This is probably why they turn up repeatedly in my breakfast recipes: stovetop oatmeal, vanilla chocolate chip baked oatmeal, or blueberry oatmeal bars.

More so, as I’ve said before, with overnight oats, the variations are practically infinite. You can swap out the toppings based on what you have and what’s in season, make it gluten-free, dairy-free, use juice vs. yogurt, I think you get the point. Either way, make up a large batch on a Sunday evening, and you’ll be enjoying a healthy, wholesome, and wonderfully delicious breakfast every single day!

You might also like to learn the basics of How to Make Overnight Oats!

The Swiss Muesli Ingredients

• Oats: it’s best to use rolled oats (gluten-free certified if necessary) for this overnight muesli, since they aren’t cooked – so steel-cut won’t work. Alternatively, use muesli – like this homemade muesli. Don’t choose one which has too many add-ins or sugar content.
• Liquid: I used a combination of milk (dairy or dairy-free) and yogurt (Natural/Greek or dairy-free coconut or almond yogurt) for super creamy results. However, you could also use orange juice or apple juice – for more tang!
• Fruit: for this classic Bircher muesli, we used a combination of apple (choose a tart or sweet apple to personal taste) and raisins (or alternatively dried cherries, cranberries, or similar fruits).
• Cinnamon: or another spice like nutmeg, a little cardamon, pumpkin spice mix, etc. Alternatively, omit entirely.
• Toppings: I used a combination of berries (fresh or frozen will work), and nuts (walnuts, hazelnuts, pistachios, etc.)/
• Sweetener: I add my sweetener as a “topping” to my overnight muesli, since I generally like things on the less sweet side. However, feel free to add a little to the muesli mixture, too. Maple, honey (or vegan dandelion honey), agave, brown rice syrup, date syrup, etc. Alternatively, you could even use applesauce – for sweetness and flavor.

Optional Add-Ins

• Chia Seeds: or flaxseed can be mixed into the Bircher muesli for extra texture and protein.
• Seed/Nut butter: adding a tablespoon or two of nut/seed butter helps make for richer Swiss oatmeal while also adding flavor. Use the butter of your choice: almond, cashew, sunflower seed, etc.
• Flavorings: a little natural vanilla extract, rosewater, or orange blossom water could be added to infuse the overnight muesli with extra flavor.
• Other fruits: add extra fruits based on what’s in season (or in your freezer). Berries, banana, mango, nectarines, plums, peach, figs, etc.
• Other grains: you can make similar dishes with other grains like quinoa (or quinoa flakes), couscous, buckwheat, etc. However, the grains will need to be pre-cooked. Other ingredients can also be added, like puffed rice, wheat germ, etc.
• Coconut: to add texture and healthy fats, you could mix in some shredded coconut or top with coconut flakes. Raw works, but I recommend lightly toasted for the best flavor and a little crunch.
• Candied ginger: the combination of apple and ginger tastes delicious. Plus, ginger packs in a ton of health benefits. So feel free to finely chop some candied ginger to mix into the apple overnight oats .
• Superfood powders: boost the nutrient value of the Swiss muesli with a small amount of superfood powder. You can choose powders like maca, beet, baobab, acai, cacao powder, wheatgrass powder, moringa, or even a little protein powder.
• Other toppings: hemp seeds, protein seed mix, cacao nibs (or mini chocolate chips).
• Lemon juice: lemon juice is a common addition to traditional Swiss muesli recipes. I must admit though, I’ve never tried it. You can either add the lemon when soaking or add a splash of lemon juice just before serving.

How to Make Bircher Muesli

First, wash the apple well. You can leave the skin on or remove it – but I like to leave it on.

If you have waxed apples, you can remove the wax by soaking the apple in hot water for 10 seconds and giving it a slight scrub. Then rinse with running tap water. Alternatively, use apple cider vinegar and a paper towel/cloth to rub away the wax, then rinse.

Then use a box grater (on the widest setting), julienne vegetable “peeler”, or mandolin (with julienne blades) to slice thin strips of apple.

The grater will end up with more mushy results. Whereas the mandoline/julienne peeler is more toothsome and less mushy, which works well with the soft oats. I enjoy them either way, though.

Add the oats, milk, and yogurt to the container of your choice (jar, mug, or bowl). Next, add the grated apple, cinnamon, and raisins and mix well.

If you want to add sweetener, add that now, too, and mix.

Then set aside the Bircher muesli mix and allow it to soak for at least 30 minutes, but overnight is best.

Before serving the apple overnight oats, top it with some hazelnuts, apple slices, berries, and a little honey or maple – then enjoy!

How to Store Swiss Muesli

Store: Overnight muesli makes for an excellent meal-prep breakfast. In fact, once prepared, it can be stored in the fridge for up to 5 days (covered) before enjoying.

You may need to add an extra splash of milk or spoonful of yogurt after a day or two, though, as the oats will have soaked it up.

Freeze: while you can freeze overnight oats for up to 3 months, I usually make them fresh for the best texture. When freezing, I recommend doing so in individual portions and leaving the toppings off until after thawed (overnight in the fridge).

Heat: Bircher muesli is typically eaten cold (that’s why it’s soaked overnight – so the oats can soften without the use of heat). However, if you’d prefer to eat it warm, you can pop it in the microwave for 1-2 minutes.

Recipe Tips and Notes

• Choosing the apples: I like to swap out the apples I use based on what liquid I’m using for the Bircher muesli. For example, when using sweet juice, I’ll often use a tart green apple. Whereas with yogurt/milk, I’ll go for a sweeter green or red variety.
• The minimum soaking time: I wouldn’t recommend soaking the apple overnight oats for less than 30 minutes, and, even then, it will still have quite a bite. I prefer to soak it overnight for a softened, slightly more “oatmeal” texture, but some slight extra texture. HOWEVER, if you’re using “quick oats,” then 30-60 minutes works well.
• Can I use frozen berries? If you want to add or top the Swiss muesli with berries, you can use fresh or frozen. Frozen berries will naturally thaw overnight and, during that time, will release some of their juices – making for a little ‘sauce’ on top come the morning.
• For a nut-free version: feel free to use seeds instead (like sunflower, pumpkin, or chia). Or omit entirely.
• Adjust the consistency: if you prefer a slightly “runnier”/softer Swiss muesli, then add a little extra milk and make sure to soak it overnight. For more a toothsome chew, use less milk and/or leave to soak for less time.

Other Oaty Breakfast Dishes

• Simple savory oatmeal
• How to make granola butter (oatmeal butter)
• Strawberry cheesecake baked oatmeal
• Oatmeal spinach pancakes
• Chocolate peanut butter baked oatmeal
• Chocolate baked oatmeal
• Berry oatmeal bowl (2 ways)
• Healthy banana oatmeal

If you try this simple Bircher muesli recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!