Bircher Muesli Bowl +Video


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A sweet little video about a breakfast you can make the night before.

I’m using rolled oats, the standard bircher base plus grated apple but you can swap out for pear if you prefer.

There are other crafty switches you can make too, the apple juice gives it a light sweet flavor, but it can be swapped for coconut milk or almond milk for a much creamier and deeper complexity and consistency.

Crunchiness is a must, so topple on seeds and flaxseed meal or depending upon your personal preference just about any kind of nuts such as chopped hazelnuts or walnuts will give you a bit of texture and crispiness.

Gently stir in some yoghurt of choice during the process remembering to leave some to dollop on top in the morning.

I hope you’ll embrace this bircher and make it a regular part of your breakfast routine.

From my recipe book Eat Right for Your Shape.

And just in case you need it, here's the recipe. 

Bircher Muesli

Serves 1

  • 1 apple, cored and grated

  • 95 g (31⁄4 oz/1 cup) gluten-free rolled oats
  • 125 ml (4 fl oz/1⁄2 cup) apple juice

  • 130 g (41⁄2 oz/1⁄2 cup) sheep’s milk yoghurt, plus extra to serve (optional) 2 pinches ground cinnamon

  • 2 tablespoons pepitas (pumpkin seeds)

  • 2 tablespoons sunflower seeds
2 tablespoons sesame seeds

  • 1 teaspoon flaxseed meal

  • fresh blueberries, to serve


Combine the apple, oats, apple juice, yoghurt and cinnamon in a bowl and stir well. Cover and refrigerate overnight (or if making the same morning, cover and refrigerate for 1 hour).

When ready to serve, stir through the seeds and flaxseed meal, and top with the blueberries. Serve with extra yoghurt if using.

Let me know what you think about this recipe in the comments section below.

Happy Cooking

Lee 🙂

11 Responses to “Bircher Muesli Bowl +Video”

  1. Lauren says:

    Can you purchase gluten free oats in Australia? If you have an on-line source, can you please advise. The Bircher Muesli sounds delicious, thank you.

  2. Colleen says:

    I used my homemade apple kefir and coconut yogurt in this recipe and loved it.

  3. Mandy says:

    Hi Lee, from an Ayurvedic perspective – during winter I have been avoiding combining raw fruit with other food. As we head into summer though, are you able to shed some light on the food combination your have used in this recipe? It sounds delicious!

  4. Ele says:

    Hi Lee – we did this, soaked overnight, and it was great. Had no apple juice and was too tired to vitamix an apple so we used a grated apple and juice of one orange. We use frozen blueberries and so put them in as well over night and they were ready in the morning. Thanks, Ele x

  5. Jilly says:

    For the life of me, I cannot find sheeps yogurt in Sydney. Had hoped Thomas Dux Grocers would have it, but nothing doing. I cannot have normal cows dairy because I am lactose intolerant. Someone mentioned that goat, sheep and coconut yogurts would be good. Goat is yuk. So hope to now try sheeps instead…….if I can find it.

    • lee says:

      Hi maybe try Bondi Wholefoods or Doctor earth for sheeps yoghurt. You can always look online for it! Coconut yoghurt is a great alternative. Lee x

  6. Jay says:

    Why do you propose mixing fruit with the breakfast? Ayurveda teaches us that fruit should never be consumed with other meals – there should be at least one hour’s gap. Please advise.


    • Lee says:

      You are right 🙂 Fruits and other foods generally don’t digest well when put together. If you add spices to cooked fruits sometimes that can help. Lee

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