Recipe: The perfect bircher muesli

For those of us who eat breakfast at work, it can be tricky to strike the balance between healthy and filling; easy and cheap; tasty and transportable. Daily purchases from chain shops can add up to hundreds of pounds each year; but equally, you want to be able to grab your breakfast and go in the mornings. I’ve been experimenting with different breakfasts for literally years – and with this bircher muesli I think I’ve found the answer.

There are so many reasons why this is a brilliant breakfast. Oats are full of slow-release energy which will keep you full up until lunch. The grated apple and raisins add just enough sweetness, and cinnamon is a natural blood-sugar leveller. Soaked overnight, the ingredients come together in a glorious way to create what I consider to be the perfect portable deskfast.

Bircher Muesli

The recipe below is for a single portion of bircher muesli; I usually prepare several portions for the week ahead, so multiply the quantities as required. I like to use almond milk in this, but of course dairy milk (or a combination of milk and water, if you prefer it less creamy) works just as well.

The perfect bircher muesli


  • 30g rolled oats
  • Half an apple, cored but not peeled, and coarsely grated
  • Scant sprinkle of ground cinnamon
  • 20g raisins
  • 150ml milk
  • Optional toppings: fresh fruit; nuts


  • Combine the oats, grated apple, cinnamon and raisins in a pot or jar, and pour the milk over the top.
  • Stir thoroughly, cover, and soak for at least an hour (or ideally overnight) in the fridge. At this stage, the mixture will seem quite wet, but after soaking it will reach the perfect consistency.
  • Before serving, add your optional toppings. Fresh blueberries and roughly chopped pecans are my favourites, but why not try any other fresh or frozen berries and nuts or seeds; sliced banana; cacao nibs; honey for extra sweetness… the possibilities are endless!

Happy breakfasting!

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