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Loading...Invented in Zurich around 1900 by Dr. Maximilian Bircher-Benner, this creamy overnight oat dish is Switzerland's most famous breakfast. Soaked oats soften overnight in milk and yogurt, then get folded with crisp grated apple, honey, and toasted hazelnuts for a refreshing, nourishing start to the day.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 340 kcalCalories
- 11 gFat
- 4 gSaturated Fat
- 50 gCarbs
- 6 gFiber
- 20 gSugar
- 12 gProtein
- 70 mgSodium
- 380 mgPotassium
- 180 mgCalcium
- 2.5 mgIron
- 8 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the muesli base
- 1 1/2 cups (135 g) old-fashioned rolled oats
- 1 cup (240 ml) whole milk
- 1/2 cup (120 g) plain whole-milk Greek yogurt
- 1/4 cup (60 ml) heavy cream
- 2 tablespoons honey, plus more for serving
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
- Pinch of fine sea salt
For mixing and topping
- 2 medium tart apples (such as Boskoop or Granny Smith), peeled and coarsely grated
- 1/3 cup (40 g) toasted hazelnuts, roughly chopped
- 1/4 cup (30 g) raisins or dried currants
- Fresh berries, sliced banana, or extra grated apple, to serve
Directions
- In a large bowl or a 4-cup jar with a lid, stir together the rolled oats, milk, yogurt, heavy cream, honey, lemon juice, vanilla, and salt until evenly combined.
- Cover and refrigerate for at least 6 hours, or preferably overnight, until the oats have absorbed the liquid and softened to a creamy, spoonable texture.
- When ready to serve, fold the grated apple, three-quarters of the toasted hazelnuts, and the raisins or currants into the soaked oat mixture; the lemon in the base keeps the apple from browning.
- Spoon the muesli into four bowls and smooth the tops lightly with the back of a spoon.
- Top each serving with the remaining hazelnuts and a scatter of fresh berries or sliced fruit.
- Finish with an extra drizzle of honey and, if desired, a small splash of cold milk to loosen the consistency.
- Serve immediately while still cool; leftovers keep covered in the refrigerator for up to 2 days. If the muesli thickens, stir in a little more milk before serving.
Cook’s Notes
- Traditional Bircher Muesli was originally made with condensed milk and no yogurt; this modern version keeps the creamy tang while staying light.
- Always grate the apple fresh and stir it in just before serving so it stays crisp rather than turning brown and mushy overnight.
- Old-fashioned rolled oats give the best creamy-but-chewy texture; instant oats become gluey and steel-cut oats will not soften enough.
- For a gluten-free version, use certified gluten-free rolled oats and confirm the hazelnuts are processed in a gluten-free facility.
- A tart, firm apple such as Boskoop (the classic Swiss choice) or Granny Smith balances the honey and adds a lively, fresh bite.
