With this one recipe, you can have a new breakfast every day:
The creamy and filling breakfast bowl keeps you satisfied until well past lunchtime, with healthy and all-natural delicious ingredients – nothing processed or artificial.
You can make it your own by changing up the ingredients for endless healthy breakfast options. The recipe is based on a popular European breakfast known as bircher muesli, which is traditionally made up of raw oats, fruit, nuts, and seeds soaked in milk and yogurt overnight; and it’s not much different from what Americans know as “overnight oatmeal.”
Fittingly, the first time I ever tried real Swiss muesli was many years ago in Europe.
Having arrived at the hotel early in the morning after an overnight flight, my parents immediately went back to sleep while my younger sister and I—bounding with the excitement of being in a new place—tried to entertain ourselves quietly within the confines of the room.
After flipping through the foreign television channels again and again, we finally transferred our waning attention towards the room service menu. Breakfast sounded like the perfect antidote to our boredom. My sister chose scambled eggs and toast; but I was feeling more adventurous and therefore settled on something of which I’d never heard before: Bircher Muesli.
Customizable Muesli Breakfast Bowls
(serves 2-3)
Adapted from: Chocolate Chip Cookie Overnight Oats
- 1 cup rolled oats (80g)
- 1/4 tsp salt
- 1 very small apple or pear, diced
- 1/4 cup raisins or dried fruit of choice
- 2 tbsp chia seeds
- 2-3 tbsp chopped nuts (or more dried fruit or seeds)
- 1 cup milk of choice
- 1 cup yogurt, such as Wholesoy or So Delicious
- optional squeeze of lemon
- optional shredded coconut, sweetener of choice, banana, chocolate chips, etc.
Stir together all dry ingredients in a bowl. Stir in the yogurt and milk, cover, and refrigerate overnight. It will get thick during this time. When ready to eat, sweeten if desired, and add more milk of choice if desired. Traditionally, muesli is eaten chilled; however you may warm it up if you’d prefer. Leftovers can be eaten the next day if desired.
View Swiss Muesli Nutrition Facts
Finally, I wanted to take a second to thank you…
I worry I might not say it enough. This past past month, The Chocolate Covered Katie Cookbook was featured by Oprah, Cosmo, Parade, The Dallas Morning News, The New York Post, The Washington Post, Sirius XM, Newsday, Health Magazine, and by Amazon as one of their top ten cookbooks to watch… and none of this would have ever happened without your overwhelming support in buying the book or mentioning the site to friends.
Without question, the most exciting part of this entire three-year cookbook process for me has been the incredible response from readers, and I’d like to return some of that happiness. If you have a recipe you’ve made, either from the cookbook or the blog, please feel free to share a photo either on my facebook page or instagram (@chocolatecoveredkatie), and I’ll feature some of your photos on the blog in the next coming weeks. ♥
Erin@WellPlated says
I discovered Muesli abroad too! Thanks for bringing me back to Switzerland Katie 🙂
Hayley@HealthyRegardsHayley says
I love this recipe! How many days do you think it would be good kept in the fridge say if I made a big batch at the beginning of the week?
Rachael says
From a food safety perspective, it will last up to a week. From a yum perspective, no more than 3 days. It’ll start getting soggy and gross (personal taste, though).
Lisa Broadley says
Great recipe…I think I’ll make it tonight. I’m also very happy about the success of your book and not surprised at all. Whenever I’ve tried your recipes (blog or book), I’m never disappointed…others too!!
Cassie says
Delicious! I’ve only tried muesli once and it was homemade! It’s pretty darn great!!
Emily J. says
This is such a great idea! Going to try it sometime soon. =)
Wow! That’s so exciting, Katie! Your recipes are absolutely amazing, you deserve all the support. 😉
http://www.oohlalacakery.blogspot.com
Jennifer {Peppers and Peaches} says
Hi Katie!
You know what is funny? I saw your recipe in Health and thought “I’m going to make that next week!”. However, I somehow missed that it was your recipe.
This is surprising as I check your blog regularly and it is clearly your style. What I am trying to say is, great job! How exciting! I don’t even have to come to CCK anymore in order to see your recipes! 🙂
Jackie says
Congratulations! So glad to hear your book is doing well. You deserve every bit of success! Everyone should have the chance to chase a dream. It’s just that much cooler when it works out!
Your muesli recipe reminds me a lot of the refrigerator oats I make in little Mason jars. I mix up chia, shredded coconut, yogurt, almond milk, oats, plus some sort of fruit and nuts. Excellent portion control (important for me!) and YUMMY! Plus zero effort in the morning to make breakfast (also important for me!). I make a big batch over the weekend and eat it all week long, so chances are good your version will also be fine in the fridge all week (in case anyone is wondering).
Katie @ Produce On Parade says
I adore muesli as well! It’s so much less expensive and delicious to just make your own! Congratulations on your book, Katie. That is awesome!
Anna says
Yummy this is perfect for breakfast <3
https://aspoonfulofnature.wordpress.com/
Andrea @ Chocolate & Sea Salt says
Loving the breakfast bowls! But even more excited about the success of your cookbook. That’s awesome – Congratulations! 🙂 🙂 : )
Chelsea@TableForOne says
This recipe reminds me of extra fancy overnight oats, which I love! I must try this tomorrow for breakfast.
Nikki @ Growing Up Mom says
I have never tried muesli, but I love oatmeal. I grew up on the individual variety packs as a kid and it was always one of my favorite meals. Back then, my mom always made me two packs, it wasn’t until I became and adult (and actual read serving sizes) that I realized you only need one. So of course, I had to make this healthier and heartier the way I like. Instead of getting the flavored packets, I now get the big container of plain instant or quick cooking oats. This way, everyone can flavor it up anyway they can with some nice healthier ingredients, banana’s, apples and grapes are great for this (just to name a few). I also love adding almond milk instead of regular milk, I find even with the unsweetened, it gets a better taste than just using milk.
Michelle says
Congratulations on all your success! You deserve it!
Nicole {VeganShowOff.com} says
I’ve never tried muesli or even knew what it was before! I love oatmeal though and this might be a good change : )
Jessica Mennie says
Mmm! Looks so colourful and yummy! I love muesli too.
Jess X
chasinglifeandme.blogspot.co.uk
Joanna says
As a Swiss, I approve of your Müesli variation. 😉 Haven’t ever used chia seeds in my Müesli before, but I’m gonna try!
Jules @ WolfItDown says
Congrats on all the features, that is amazing 😀 You come up with so many great ideas though, and make it easier for people to enjoy healthier and vegan desserts 😀
The muesli recipe sounds delightful, and I love how you can customize it depending on whatever you have at hand really 🙂 x
Léonore says
Yes!
Since I’ve been in Switzerland, I’m eating burcher muesli every morning or so. Never bored me! My boyfriend is always making fun of me because of the weird name…
My favorite option is to use orange juice as a sweetener (the first muesli I tried in switzerland was made with orange juice, and it hooked me). It may seem weird, but you definitely HAVE to try it (you just have to swap some of the milk for orange juice). I’m a vegeterian, not a vegan, though. I don’t know how orange juice would react with vegan yogurt.
Love your blog, CCK!
Sarah Kate says
Hey Katie, guess what!
I am a student at the University of Georgia and life have been more than crazy lately with midterms. My mom sent me a care package today & guess what was in it… Your cookbook! I am already obsessed. Thank you so much for your amazing recipes, I can’t wait to de-stress and bake every single one of them.
Lisa @bitesforbabies says
I had never heard of muesli until I lived abroad…I used to eat it every day!! Now, I make homemade granola and serve the same way as I would muesli; with fruit, chia seeds, nut butter, pumpkin puree…my kids and I love it! I often make overnight oats and then mix in some granola last minute so it adds some crunch!
http://www.bitesforbabies.com/recipes/blueberry-mango-overnight-oats/
Céline says
great recipe indeed, good idea to add chia seeds.
I am Swiss :), and I eat this a lot actually, especially in summer it makes a good, filling lunch, together with some bread. we normally grate the apples, as I prefer it. 🙂
Tai Williams says
Just made this recipe this morning for breakfast! I used greek yogurt and steel cut oats instead though… in the future, how would you suggest I alter the proportions of the oat, yogurt, and milk ingredients?
Autumn says
Perfect! Turned out wonderful and took me back to chilly mornings in England.
Iren says
Muesli is traditionally eaten crunchy, seconds after you put the oats in the milk!
Personally I like your version more, I used to hate oats until I found out they could be creamy instead of dry and powdery! I used to avoid muesli like the plague as a kid, but the overnight trick really changes the texture to something I love (and most other Europeans would find really weird).