Bircher Muesli Recipe with Yogurt

Bircher Muesli Recipe with Yogurt

After one too many mornings where I ran out of the house while barely grabbing a granola bar on my way to work, I began making an enormous jar of this each Sunday evening. Breakfast is already on the table before I even have coffee.

The approach is, almost embarrassingly, simple to say the least. Just put oats, yogurt, milk, and grated apple into a jar (give it a good stir) and throw that in the fridge. By morning, the oats have plumped and softened enough to feel intentional, and the apple has released its juices into the mixture.

Why this recipe works

Soaking overnight will soften the oats naturally, with no cooking action. A huge wave of milk and yogurt is soaked up by the oats in slow motion, allowing them to feel tender (not gluey) while being creamy.

The mix sweetens naturally with grated apple. It looks bland, but it adds fruit flavor and some texture with minimal additional sugar.

Add on toppings just before eating. Add nuts/seeds at the table, not soaking overnight with everything else, if you want them crunchy.

Emily's tip

You shred the apple (skin on) and mix it in last minute, not first thing the next morning, before putting everything into a container to go sit in your fridge. Overnight, the apple releases some juice that helps to thin out the muesli perfectly. If it seems too thick straight out of the jar, loosen that with a little milk before adding on top.