Gluten Free Bircher Muesli

Gluten Free Bircher Muesli has been a staple in my kitchen for as long as I can remember. Bircher Muesli is a traditional Swiss dish made from rolled oats soaked in milk and yogurt, combined with fresh fruit, nuts, and seeds. My Grandma would make it on hot summer days for lunch. She would always add a mix of seasonal berries, ripe bananas, and, of course, a freshly grated apples. While this may not be her exact recipe ( I don't think she ever used one), it’s still a simple, satisfying dish that brings back many memories. Bircher Muesli is great for breakfast, brunch and of course, if you ask me, the perfect post run meal.

Recipe Ingredient Notes

Gluten Free Oats: For this gluten free Bircher Muesli recipe, be sure to use old-fashioned oats (also called rolled oats). They absorb liquid well while maintaining a pleasant, slightly chewy texture. Quick oats or instant oats are too thin and can get mushy quickly. Important Note About Oats: If you have celiac disease or a wheat allergy, always choose certified gluten-free oats to avoid cross-contamination.

Milk: Dairy or non-dairy milk, like almond, oat, soy, or coconut milk, works beautifully here. It hydrates the oats and helps create a smooth, creamy base that's perfect for Bircher Muesli.

Yogurt: To make Bircher muesli extra creamy, yogurt is a must. I like to use plain Greek yogurt. Dairy-free options like coconut or almond milk yogurt work just as well.

Apple: Tart apples like Granny Smith are traditionally used in Swiss muesli, but I prefer the natural sweetness and juiciness of Honeycrisp apples. Feel free to use your favorite variety - just choose one that's easy to grate with the skin on. If you like to experiment, a grated pear is just as delicious.

Ripe Banana: Mashed banana adds natural sweetness and a creamy texture, eliminating the need for extra sugar. For the best results, use overripe bananas with a deep yellow peel speckled with brown or almost fully brown.

Dried Fruit: I love adding dried cranberries and unsweetened coconut to my muesli, but feel free to use your favorite dried fruit. Dried cherries, raisins, or chopped dried apricots are just a few delicious options to try!

Lemon Juice: Lemon juice helps prevent the grated apple from browning and losing its fresh, vibrant color. It also balances the richness of the yogurt and the natural sweetness of the fruit.

Ground Flaxseed: Ground flaxseed is easier for your body to digest than whole seeds, so you get all the benefits without compromising the texture of the muesli. Plus, it has a mild, nutty flavor that blends seamlessly into the mix without overpowering the other ingredients. If you only have whole flaxseed, you can pulse it in a blender a few times to break it up.

Nuts: I like to add some toasted hazelnuts or almonds (or any nuts hanging out in my freezer) as a topping. You can also add the nuts along with the dried fruit to the musli before allowing it to soak overnight. Just keep in mind they will become soft and lose their crunchiness.

What is Bircher Muesli?

Bircher Muesli is a traditional Swiss breakfast dish made from rolled oats soaked in milk and yogurt, combined with fresh fruit, nuts, and seeds. It was created by Swiss physician Maximilian Bircher-Brenner in the early 1900s as a healthy, energizing meal.

Inspired by a dish he served his patients - soaked oats, grated apples, and nuts - Bircher Muesli was crafted to be easy to digest, rich in vitamins and fiber, and packed with nutrients that support recovery and overall health. Dr. Bircher-Brenner aimed to promote a balanced, wholesome diet that improved digestion and boosted energy, making this simple yet nutritious meal a cornerstone of his sanatorium’s treatment plans.

Bircher Muesli quickly gained popularity in Switzerland and beyond, becoming a beloved breakfast dish enjoyed by many. I like to refer to it as the "Original Overnight Oats".

What's the difference between Bircher Muesli and Granola?

Bircher muesli and granola may both be oat-based, but they’re quite different in how they’re made, their texture, and how they’re typically enjoyed. Both are delicious in their own way, but they offer different breakfast vibes!

Bircher muesli is all about raw, wholesome ingredients. Rolled oats are mixed with milk and yogurt and then combined with grated apples, nuts, seeds, and dried fruit. It’s typically soaked overnight, allowing the oats to absorb the liquid and soften. The result is a soft, creamy dish that’s served chilled, making it a perfect make-ahead breakfast or snack.

Granola, like my Gluten Free Peanut Butter Granola, on the other hand, is baked. It combines oats with sweeteners like honey or maple syrup, a bit of oil, and add-ins like nuts, seeds, or dried fruit. Baking gives it that signature crunch. Which makes it great for sprinkling over yogurt, enjoying with milk, or topping smoothie bowls.

How to make Bircher Muesli

Making Bircher muesli is very simple. I prefer not to add any extra sugar to my Swiss muesli recipe. The natural sweetness from the fruits is more than enough. But feel free to adjust as needed with some maple syrup or honey if you like. (For what it's worth - there is no right or wrong way to put Bircher Musli together)

1. In a microwave-safe bowl or a small sauce pan warm the milk. Warming the milk for Bircher muesli can help the oats absorb the liquid more effectively, resulting in a softer, creamier texture. It also helps the flavors meld together more quickly when mixed with yogurt, fruits, and nuts. I also find that slightly warm milk creates a more comforting, smooth consistency, especially when you’re planning to serve the muesli 1-2 hours after soaking.
2. In a medium bowl mash up a medium, ripe banana (around 100 grams) with a fork until it is like mush. It's okay if there are still a few bigger chunks.
3. Next add the gluten free rolled oats, shredded coconut, ground flax seed, dried cranberries, cinnamon, and kosher salt.

4. Use a spoon or spatula to gently combine the ingredients.
5. Then, add the warm milk, your choice of yogurt, and vanilla extract. Stir everything together until well mixed.

6. With a box grater, grate the apple. I like to use the coarse side of the box grater. There is no need to peel the apple before grating. I like to wait with grating the apple until the end so it's the last thing I have to worry about. Grated apples tend to brown quickly.
7. Add the grated apple and lemon juice to the mixing bowl, and give everything a good stir to combine.
8. At this point, you can divide the Bircher muesli into smaller bowls or jars (like Ball jars with lids). Alternatively, cover the entire bowl with a lid or plastic wrap and let it soak in the fridge for at least 3-4 hours, preferably overnight.

Storage

One can store Gluten Free Bircher Muesli in the refrigerator for about 3 to 5 days, depending on the freshness of the ingredients used. If you've made it with fresh fruit, it may last closer to 3 days, as the fruit can spoil more quickly. To keep it fresh for as long as possible, store it in an airtight container and add any fresh fruit (like berries or bananas) just before serving. The oats will continue to soften as they soak, so the texture may change slightly after a couple of days.