Bircher Muesli with Raspberries & Pistachios


I am all for making life easy, especially in the mornings when I’m trying to get everyone out the door on time.  This is where my bircher muesli comes in.  Make a double, or even triple batch of this on a Sunday evening, keep it covered in the fridge and feed the hordes with it throughout the week.   I’ve used raspberry and pistachio in this one, however, you can use whatever fruits/nuts/seeds you like.  Another of my favourites is blueberry and toasted almonds.  Such a great start to the day! 

Note:  Make this vegan by using plant based milk and yoghurt

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Bircher Muesli with Raspberries & Pistachios

serves 4 | prep time = 10 minutes + soaking time overnight




Bircher Muesli

1 cup rolled oats

2 apples, peeled and grated

1 cup thick natural yoghurt

1/2 cup milk

1 orange, zest and juice

1 tbsp maple syrup


To serve

1 cup raspberries (fresh or frozen)

1/4 cup pistachios, roughly chopped and toasted

1 tsp maple syrup

fresh mint leaves

edible flowers (optional)



In a bowl mix together all bircher ingredients, cover and refrigerate overnight.

To serve, gently mix the raspberries and maple syrup together.  Spoon the bircher muesli into bowls or glasses, top with the raspberries, pistachios, mint leaves and flowers.  Serve immediately.


Mel xoxo

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Mel Amos