Muesli

By Yossy Arefi

Updated Oct. 23, 2024

Muesli
Yossy Arefi for The New York Times (Photography and Styling)
Total Time
10 minutes, plus at least 1 hour’s chilling
Rating
4(1,297)
Comments
Read comments

Essentially oats soaked in fruit juice, or milk, with nuts and fruit, Bircher muesli has a long history, and enough versions floating around to prove it. The original was created in the early 1900s by Maximilian Bircher-Benner, a Swiss doctor. It consisted of oats, grated apple, nuts, lemon and condensed milk and honey, but over time, people have gotten creative with the formula. This version is a choose-your-own-adventure recipe that is great to make ahead in large or small batches. Some recipes call for apple juice or applesauce for moisture, but this version uses creamy Greek yogurt instead. Tahini adds richness, but substitute another nut butter or skip it all together if you’d rather. Swap out the nuts and dried fruit to suit your tastes and what you have. (Dates are especially nice.) Thin individual servings with more milk, if needed, then top with additional fresh fruit, nuts and a drizzle of maple syrup. It’s cool, creamy, chewy and crunchy all at once.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 1cup/100 grams old-fashioned rolled oats
  • ½cup/115 grams Greek yogurt (preferably full-fat)
  • ½cup/120 milliliters milk or nondairy milk, plus more as needed
  • 2medium apples, grated on the large holes of a box grater
  • ⅓cup/40 grams chopped pecans
  • 2tablespoons tahini (optional)
  • 2tablespoons golden raisins
  • 2tablespoons dried cherries
  • Any combination of fresh fruit, dried fruit, chopped nuts and maple syrup, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

385 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 57 grams carbohydrates; 6 grams dietary fiber; 30 grams sugars; 9 grams protein; 52 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a container with a lid, stir together the oats, yogurt, milk, apples, pecans, tahini (if using), raisins and cherries. Cover and refrigerate for at least 1 hour and up to 4 days.

  2. Step 2

    Stir before serving, and add a bit of milk if it has gotten too thick. Top individual servings with additional fresh or dried fruit, nuts and maple syrup.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,297 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Mary Ritchie

In Switzerland, my mother-in-law always served birchermuesli for Sunday night dinner. A tradition. No maple syrup, please. Just grated apples, bananas, berries in season and yogurt. Full-fat yogurt.

G B

As a Swiss, I like the traditional, delicious, healthy version: sliced hazelnuts or sliced almonds, dash of lemon juice before serving or a little whipped cream. Oats or mix of unsweetened cereals like millet (or Bio Familia). Milk, yogurth. Sweetness should come from fruits - try it first without honey or syrup. Mix in apples quickly before they change color. Raspberries. Blueberries. Ribes. Bircher's official grater is a great souvenir from Switzerland. No need for a blender, just let sit.

Claire Duncan

I’ve never heard of this dish and I’m so glad I made it. So easy and adaptable. Perfect for warm weather climates as well. I skipped the dried fruit to avoid the sugars and added fresh blueberries instead. Nuts are clearly added for texture (this dish has nothing to do with crunchy granola). I’m going to add unsweetened coconut next time (since I have to skip the nuts due to allergies). I added Vanilla and a touch of cinnamon as well (just like making hot oatmeal). Scoop and eat!

Maria Simpson

Yummy, fresh, and easy to make. I made it per the recipe, but used sliced almonds instead of pecans because that's what I had on hand. I'll try it with berries/bananas next time and without honey.

tara s

I tasted this on my first trip to Switzerland and fell in love! I’ve been making it at home for 30 years. And these days I do something that’s not traditional, but very healthy; I’ll add a tablespoon or two of Chia and flax. I enjoyed reading the comments and was particularly happy to hear the story about the family who would eat Birchermuesli on Sunday at dinner time!

Cost1

I’m not Swiss. Would agree that the tahini is overpowering. A lot less might work for some umami but I found the next day the mixture was rich and had a certain depth so the umami was unnecessary. It does say optional. I did use about a tbsp fresh orange juice with each serving and that seems a most to make it sing. Very filling. And delicious

Private comments are only visible to you.

Recipe Tags

or to save this recipe.