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Bircher Muesli

by Natalia Conroy from The Kitchen Orchard

Say good morning to this brilliant bircher muesli recipe. Mix a variety of porridge oats, nuts, spices and Greek yoghurt and leave in the fridge for breakfast.


I find Bircher muesli much easier to digest in the morning than regular muesli as soaking the oats seems to reduce greatly the sensation of them swelling and expanding inside one’s stomach. The oats absorb almost all of the initial liquid and the final consistency is that of a very thick porridge.

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200g porridge oats (gluten-free, if required)
120g raisins
80g dried figs, roughly chopped
60g ground almonds
40g toasted coconut chips (unsweetened)
1 tbsp wheat germ
1 tbsp golden linseed
2 tbsp blanched hazelnuts
2 tbsp pumpkin seeds
2 tbsp walnut halves
1 cinnamon stick
A small pinch of salt
1 tsp ground cinnamon
4 medium apples (Cox’s or Braeburn are nice and tangy for this), skin on, grated
500ml milk
200ml Greek yoghurt or cream
1 tbsp honey


Combine all the ingredients and leave in the fridge for at least 6 hours.

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