Starting your day off with this bircher muesli is a great decision because it's so easy to make and can be prepped the night before, which is especially great if you're in a rush or need to take it on the go the next morning.
It can easily be made vegan by using a non-dairy milk alternative, and is a great recipe to use if you have lots of fruits and nuts you're trying to get through. Not a fan of apple? Replace for sliced pear! Clementines not in season? Why not try some destoned cherries or frozen berries instead? The options are endless.
You can prepare a bowl of this the night before, so it’s ready to grab from the fridge when people get up. Adapt to suit all diets depending on your milk and yogurt choices. We’ve made it without additional sweetness, but you can stir in some maple syrup if you prefer.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
327
Ingredients
For the bircher
150 g rolled oats
2 apples, we used Braeburn, coarsely grated
300 ml milk or milk alternative (oat or rice), plus optional extra to loosen
finely grated zest and juice 2 clementines
300 g Greek-style yogurt or yogurt alternative (soya or coconut)
2 Tbsp. mixed seeds
400 g dried cranberries, roughly chopped
3/4 -1tsp mixed spice, to taste
To serve
50 g pomegranate seeds
40 g pecans
2 clementines, peeled and opened into segments
Maple syrup, optional, to drizzle
Directions
Step 1In a large non-metallic bowl, mix the Bircher ingredients well to combine. Cover, chill and leave to soak for at least 4hr, ideally overnight.
Step 2To serve, loosen the Bircher muesli with a little milk or milk alternative, if you like. Spoon into bowls and garnish with pomegranate seeds, pecans and clementine segments. Drizzle with a little maple syrup for sweetness, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
