Simplify your mornings with my creamy Vegan Bircher Muesli. It's an easy, low-effort and versatile breakfast that's packed with fibre, nutrients and protein to keep you feeling satisfied all morning long. And there's no cooking involved!
Vegan Bircher Muesli is my new favourite way to love oats! We're talking made in minutes, super nutritious, ultra-creamy, high in protein, delicious and unlike regular oatmeal, no cooking is involved. This is a must-make summer breakfast.
This is a no-fuss, super creamy, hearty bowl of lightly sweet, heavily topped, oat-y comfort that is super nutritious, tastes amazing and works around your crazy morning routine, while also keeping your love of all things oatmeal going throughout the year.
What is Bircher Muesli?
Bircher muesli is an uncooked mixture of oats, nuts, seeds, grains, fruit which is soaked in either milk, fruit juice or yogurt and eaten raw. It doesn't sound that appetizing but I promise my version is super creamy and delicious!
You might be wondering about Bircher muesli vs overnight oats. Are they the same? Are they different? Well, Bircher muesli is in fact the original overnight oat recipe. My recipe differs though because it doesn't involve any overnight soaking. All you need is 15 minutes, although if you want to leave it overnight you can.
This is the perfect breakfast for people who love overnight oats but always forget to make them the night before!
Why is it called Bircher Muesli?
Bircher Muesli is named after its creator, Maximilian Bircher-Benner, an influential Swiss physician who was a proponent of raw food and claimed to have cured his own jaundice by eating raw apples.
In the early 20th century Bircher-Benner opened a sanatorium on The Zürichberg with the aim of healing the sick through healthy eating. He created his muesli recipe as an elixir that was eaten before breakfast, lunch and dinner.
His ideas influenced nutrition for decades and through his regime of "order therapy", he changed the dietary habits of millions.
Learn more about Bircher-Benner in this A New Way of Living article by Eberhard Wolff.
(For detailed measurements and instructions, see the printable recipe card).
To make Vegan Bircher Muesli you will need:
- Oats - Rolled (old-fashioned) oats are best for just the right balance of texture and softness.
- Dried fruit - Use your favourite dried fruits or whatever you have available.
- Seeds or nuts - I've used sunflower seeds and chia seeds, but any chopped nuts or seeds are good.
- Dairy-free yogurt - To make a really creamy Bircher Muesli and for probiotic goodness. Plain or vanilla flavour is best. Use my thick and creamy vegan yogurt recipe or your favourite store-bought yogurt.
- Dairy-free milk
- Maple syrup - Optional and only if you want a touch of sweetness in your Bircher Muesli.
How to make Vegan Bircher Muesli
Homemade Vegan Bircher Muesli is super simple to make. Here's how:
- Add the oats, grated apple, seeds, fruit, yogurt and any other mix-ins you like to a bowl.
- Pour over some plant milk.
- Stir then leave to sit for around 15 minutes at room temperature, or longer in the fridge.
- Top with toppings of choice and enjoy.
Creamy Vegan Bircher Muesli is at it's best when topped with lots of tasty toppings. My favourites are a dollop of peanut butter and some fresh berries or chopped banana. Some other ideas include:
- a swirl of jam or chia jam
- date caramel
- vegan yogurt
- fresh, poached, defrosted frozen or dried fruit
- vegan lemon curd
- fruit compote
- roasted strawberries
- coconut cream
Meal prep tips
Make this recipe ahead of time and store in lidded jars or airtight containers in the fridge. It will keep for up to 5 days. The muesli will thicken over time, so add a drop of plant milk to thin as necessary when serving.
Bircher Muesli is soaked in liquid before eating. Regular muesli, is a dry mix of ingredients that are sometimes toasted. It is often served with milk or yogurt but they are combined at the time of eating so the muesli ingredients keep their crunchy texture.
No, I do not advise freezing Bircher Muesli.
Bircher muesli is natural, minimally processed, refined sugar-free and full of heart-healthy oats and healthy fats. It is a really healthy breakfast as long as you don't go over the top with sweetener or unhealthy toppings.
Bircher is pronounced ber -cher and muesli is pronounced muse-lee
It is gluten-free if you use certified gluten-free oats to make it.
Yes if you prefer. Simply place in the microwave for a minute or two. A pan on the stovetop would be ok too but don't let it cook or it will get too thick. Just gently warm it.
Vegan Bircher MuesliAuthor:
- ⅓ cup (30 grams) rolled/old fashioned oats
- 1 grated apple , optional, it's still great without
- ⅓ cup (80 mls) non-dairy milk of choice
- 2 heaping tablespoons vegan yogurt , plain or vanilla is best
- 2 tablespoons dried fruit of choice , chopped if it's big like dates
- 1 tablespoon hulled sunflower seeds , or pumpkin seeds or chopped nuts
- 2 teaspoons chia seeds , or golden flax seeds
- ¼ teaspoon ground cinnamon
- 1 tablespoon OPTIONAL maple syrup
- Mix everything together in a small bowl (or a jar if you need to transport it).
- Leave to soak at room temperature for about 15 minutes. Load with toppings then enjoy. If you need to leave it longer cover it and put it in the fridge. It will keep for up to 5 days. It will thicken over time so add a drop of milk to thin it out to your liking on serving.
I love this! It is winter here in Australia, so I made it the night before and warmed it in the microwave the next morning. Just made a double batch for the next couple of days. It keeps me going until lunchtime, and is so healthy! Another winner, Mel!
Too hot to make our favourite cooked oatmeal for breakfast so I gave this EASY recipe a try & it was the best Bircher-Muesli I've ever had. I left mine overnight and topped it with fresh summer fruits (peaches, blueberries and raspberries) - Thank you for this recipe, it was perfect timing!
A Virtual Vegan says
I'm so pleased you're enjoying it Cheryl and thank you for stopping by to leave a review/rating. It's much appreciated!
I made it this morning for breakfast and it was super good! Topped it with fresh, local blueberries instead of the dried fruit and used chopped pecans rather than the sunflower seeds. So tasty and creamy!
I saw this in my email this morning and had to make it for breakfast! I eat oatmeal several times per week and always eat it cold (just my preference). I kept the ratios the same - mixed together almond milk, chia, hemp, sunflower seeds, ground flaxseeds, vanilla yogurt (not vegan), dried blueberries, one date, cinnamon, and a few drops of maple syrup. I let it sit for 15 minutes then topped with fresh organic strawberries and raspberries, frozen blueberries and a small scoop of almond butter. Oh, and I did add about a tablespoon more almond milk. It was YUMMY! My almost 3 year old granddaughter had her own bowl and also finished everything!
Thanks Mel for another winner!! ❤️
A Virtual Vegan says
Ah so pleased you both enjoyed it Maureen. Thank you for stopping by to leave a review so quickly!
Absolutely lovely alternative to overnight oats. I made a version with things already in my fridge and pantry. Fast and really good! Thanks for this.
A Virtual Vegan says
I'm so pleased you enjoyed it. I love how flexible it is. Have fun playing with different variations!
Brenda Lee Allor says
Excellent recipe. Adaptable ingredients. I followed the recipe this morning. I had chopped apples for leftover from a salad and used them in this recipe. Very kid friendly recipe. This is a keeper. Will make this again. Thank you.
A Virtual Vegan says
Thank you. I'm really pleased you enjoyed it Brenda!