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.

Jump to:
- Recipe Ingredient Notes
- What is Bircher Muesli?
- What's the difference between Bircher Muesli and Granola?
- How to make Bircher Muesli
- How to serve Gluten Free Bircher Muesli
- Storage
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Recipes to try
- 📖 Recipe
- 💬 Comments
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)
- 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.
- 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.
- Next add the gluten free rolled oats, shredded coconut, ground flax seed, dried cranberries, cinnamon, and kosher salt.

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

- 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.
- Add the grated apple and lemon juice to the mixing bowl, and give everything a good stir to combine.
- 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.
I like to hold off with adding fresh berries to my muesli until I am ready to eat it. This way the raw fruit stays fresh and doesn't turn mushy.

How to serve Gluten Free Bircher Muesli
Depending on how long the muesli has soaked in the fridge, you might want to add a bit more milk (either warm or cold) to loosen it up before serving. This is entirely up to you- some people prefer a thicker muesli, while others like it a bit thinner. You can also add a splash of milk directly to your serving bowl if preferred.
When you're ready to serve, scoop some of the gluten free bircher muesli into a bowl and top it with your favorite toppings. Here are some tasty topping ideas for your gluten-free Bircher muesli - feel free to mix and match to create your perfect combination!
- Fresh fruit: Sliced bananas, berries (strawberries, blueberries, raspberries), or chopped apples. Any seasonal fruit you have on hand works great here
- Nuts and seeds: Chopped almonds, walnuts, chia seeds, or pumpkin seeds for added crunch.
- Nut butters: A swirl of almond butter, peanut butter, or cashew butter for richness.
- Dried fruit: Dried cranberries, raisins, or apricots for extra sweetness and texture.
- Coconut: Unsweetened shredded coconut or toasted coconut flakes for added flavor.
- Honey or maple syrup: A drizzle of honey or maple syrup for extra sweetness
- Granola: A handful of crunchy homemade gluten free granola for texture contrast.
- Dark chocolate: Shaved dark chocolate or candied cocoa nibs for a touch of indulgence.
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.

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Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.

More Gluten Free Recipes to try
📖 Recipe
Gluten Free Bircher Muesli
Gluten Free Bircher Muesli is a traditional Swiss dish made from rolled oats soaked in milk and yogurt, combined with fresh fruit, nuts, and seeds. It's great for breakfast, brunch and of course, if you ask me, the perfect post run meal.
Ingredients
Gluten Free Bircher Muesli
- 300 grams milk (dairy or non dairy)
- 150 grams greek yogurt (non dairy works as well)
- 100 grams mashed banana (around 1 medium, ripe banana)
- 160 grams old fashioned gluten free oats
- 50 grams shredded coconut (unsweetened)
- 50 grams dried cranberries (or other dried fruit)
- 25 grams ground flaxseed
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 large apple, grated with skin (around 200 grams before grating)
- 15 grams fresh lemon juice
- 1 teaspoon vanilla extract
For Serving
- Fresh Berries, chopped nuts, seeds, nut butter - whatever you heart desires
Instructions
Gluten Free Bircher Muesli
- In a microwave-safe bowl or a small saucepan warm the milk and set aside.
- 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.
- Next add the gluten free rolled oats, shredded coconut, ground flax seed, dried cranberries, cinnamon, and kosher salt.
- Use a spoon or spatula to gently combine the ingredients.
Then, add the warm milk, your choice of yogurt, and vanilla extract. Stir everything together until well mixed. - 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.
- Add the grated apple and lemon juice to the mixing bowl, and give everything a good stir to combine.
- 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.
- When you're ready to serve, scoop some of the gluten free bircher muesli into a bowl and top it with your favorite toppings.
Notes
For what it's worth - there is no right or wrong way to put Bircher Musli together. Just make sure everything is well combined
Thickness of Muesli: Depending on how long the muesli has soaked in the fridge, you might want to add a bit more milk (either warm or cold) to loosen it up before serving. This is entirely up to you- some people prefer a thicker muesli, while others like it a bit thinner. You can also add a splash of milk directly to your serving bowl if preferred.
Sweetness: 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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 253
Calories are a guestimate and randomly generated.










Linda says
I actually have a variation of this most mornings, but I have never heard of mashing up the bananas before. Does it give some sweetness? Can you taste it? Excited to try!
Daniela says
Mashed banana adds natural sweetness and a creamy texture, eliminating the need for extra sugar 🙂