Bircher Muesli
A creamy, no-cook overnight oat bowl with fresh fruit and yogurt—pure breakfast simplicity. Prepare it the night before and wake up to a perfectly softened, spoonable meal.
- Total time
- 15 min
- Servings
- 2
- Calories
- 412
- Protein
- 16g
Ingredients
- 1 cup rolled oats
- 1 cup plain whole milk Greek yogurt
- ½ cup whole milk
- 2 tablespoons pure maple syrup
- ¼ cup raw unsalted almonds, roughly chopped
- ¼ cup dried cranberries
- 1 medium fresh Granny Smith apple
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon flaked sea salt
Instructions
- 1
In a medium bowl, whisk together 1 cup of rolled oats, 1 cup of plain whole milk Greek yogurt, 0.5 cup of whole milk, and 2 tablespoons of pure maple syrup. Stir until the yogurt and milk are fully incorporated and the mixture is smooth—no lumps of yogurt should remain. The mixture will look thick and creamy.
- 2
Fold in 0.25 cup of roughly chopped raw unsalted almonds and 0.25 cup of dried cranberries. Stir until evenly distributed throughout the oat base.
- 3
Just before serving, core 1 medium fresh Granny Smith apple and grate it on the large holes of a box grater directly into the muesli. Immediately toss the grated apple with 1 teaspoon of fresh lemon juice and fold it into the muesli—the lemon juice prevents the apple from browning and adds a bright contrast to the sweetness.
- 4
Divide the bircher muesli between two bowls. Sprinkle 0.125 teaspoon of flaked sea salt over each serving—a small pinch of salt amplifies the natural sweetness of the fruit and yogurt. Serve immediately at room temperature or cold, straight from the refrigerator if prepared ahead.
- 5
MAKE-AHEAD NOTE: You can prepare steps 1-2 up to 12 hours in advance. Cover the bowl tightly and refrigerate. The oats will continue to soften and absorb liquid overnight. Add the fresh grated apple and lemon juice just before serving to maintain its texture and prevent oxidation.
Tools you’ll need
- medium mixing bowl
- whisk
- wooden spoon or rubber spatula
- box grater
- two serving bowls
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