Bircher Muesli



I adore Bircher muesli – it is always one of the first things I look for on a cafe menu, but sadly I’m frequently disappointed.  After much trial and error, I’ve created my own recipe.




I’ve got back into the swing of things with my Project Lifestyle Rehab : Kimba 2.0. Having cut down stress in my life considerably, I’ve also lost a considerable amount of weight – without even trying.  I’m down about a dress size so far.

Having accidentally kickstarted Project Lifestyle Rehab again, I’ve decided to capitalise on this by increasing my incidental exercise, scheduling more planned exercise into my diary like the Bay Run and yoga, and improving my diet.  Now that I’m not stressed all the time, I’m not in constant fight or flight mode, so I’m not dealing with the issue of emotional eating.  I’m eating when I’m hungry and stopping when I’m full, and thinking about what I put in my mouth.  Yes, I know, common sense, Captain Obvious.  I’ve found that stress overrides sensibility for me.




One of the most important things about mindful eating is to start the day off with a good breakfast.  Bircher muesli ticks so many boxes – satisfying low GI oats, digestive system enhancing natural yoghurt, and fruit.  Lots of fibre and long lasting energy.  Protein and dairy from the yoghurt.  Low sugar depending on your yoghurt and fruit choice.

I’ve adapted a Stephanie Alexander recipe.  I make up a container about once a week or twice a week – sometimes I eat it for lunch too!

Bircher Muesli a la Kimba

  • Put two cups of rolled oats and two cups of water in a lidded container
  • Chop up two apples skin and all and chuck them in the food processor.
  • Add the apples to the rolled oats mixture.
  • Squeeze the juice and pulp of two to three lemons into the mixture.
  • Add some honey to taste – I add a generous squirt of liquid honey
  • Slivered almonds go in next – about half a cup or so.  More if you like.  Or the nut of your choice.  Or not.  Up to you.
  • For the Kimba touch, I add a good couple of handfuls of craisins.
  • Mix it all up well and store in the fridge.
  • It needs to soak for at least two hours and if sealed well, will keep for up to about a week.




Of course, just adjust the recipe as you go if you want a smaller or bigger serving.

To serve, add a dollop of good quality Greek yoghurt, a sprinkle of coconut and fruit of your choice.  I like to microwave some frozen raspberries on colder mornings.  The combination of the warm raspberries and cold muesli and yoghurt is amazeballs.  This week in the midst of an unexpectedly warm autumn, I’m adding canned peaches in mango puree with passionfruit pulp.  Just because I can.  See what I did there?




Are you a fan of Bircher muesli?  What about craisins?  I wasn’t that keen but soaking them in the muesli adds a huge dose of deliciousness.  Enjoy!



  • Lisa Mckenzie - 4 May 2013 - 6.17 pm

    I might make this without the yoghurt and the nuts as I am lactose intolerant but I will be defintely be giving this a whirl,I love bircher muesli and and am often too lazy to make breakfast but this looks good and craisins…yes please! love them and Rasberries YUM.Thankyou Kim-Marie on my to do list for this weekend.ReplyCancel

  • B - 14 April 2013 - 3.51 pm

    When I am back to eating breakfast (long story) I am gonna make this! Yum! ReplyCancel

  • Amy Zempilas - 11 April 2013 - 3.40 pm

    Thank you SO much for sharing this, it looks absolutely delicious and I can’t wait to try it out! A x xReplyCancel

    • Kim-Marie Williams - 18 April 2013 - 6.50 pm

      Loved your pictures of it – I love how adaptable it is and 10 minutes of work and you’re done for the week! 🙂ReplyCancel

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