Berry Bircher Muesli Recipe - Pamela Salzman Skip to content

Berry Bircher Muesli Recipe

Berry Bircher Muesli | Pamela Salzman

Forgive me, but I’ll have to be brief today!  We just finished shooting the cookbook this week and I was focused only on that.  Over the next few short weeks, I have to finish writing the book.  I am really excited to share these recipes with you, as well as all the great tips and tricks I teach in my classes.  The book is titled “Fresh Start” because I feel like everyone has moments when they want to reset with a new beginning.  The good news is that we are always given a fresh start every day.  It’s never too late to take control of your health and take care of yourself.  I’ll help you learn what you need to know to be the healthiest that you can be and it all starts with what you eat and cooking your own food.


Berry Bircher Muesli | Pamela Salzman

Today’s recipe is a version of one of my favorite breakfasts, Bircher Muesli, a very digestible soaked oat and fruit porridge.  The texture is wonderful with soft rolled oats, crunchy nuts and chewy bits of dried fruit.  I am crazy about this strawberry bircher which is even more delicious than the original. I blended fresh strawberries into the yogurt mixture and swapped dried strawberries for the raisins.  It has a bright, berry flavor and is satisfyingly filling.  There’s nothing better than waking up in the morning knowing that breakfast is already made and is a good one!

Berry Bircher Muesli | Pamela Salzman

You can eat this right out of the refrigerator or transfer some into a jar and take it to work and eat it at room temp.  In the winter, you can even heat the bircher over the stove for a warm version.  I went a little crazy on the toppings in these images, but that’s how I like to eat it, especially since berries are so amazing right now and they are antioxidant bombs!  The beginning of every day is your chance to wake up to a clean slate.  And this recipe is the perfect place to start!

Berry Bircher Muesli Recipe
Serves: 4
  • 2 cups old fashioned rolled oats
  • 2 apples, unpeeled, grated (I like using green apples)
  • ½ cup unsulfured dried strawberries, cut in half or in quarters if very large
  • ⅔ cup chopped hazelnuts (almonds or walnuts are nice, too)
  • juice of half a small lemon
  • 1 cup strawberries, hulled
  • 1⅔ -1¾ cups unsweetened almond milk
  • 1⅔ -1¾ cups unsweetened kefir or yogurt
  • Toppings: fresh berries or sliced bananas, extra chopped nuts, raw honey or maple syrup
  1. The night before: In a large bowl, mix the oats, apples, dried strawberries and hazelnuts. Place the lemon juice, strawberries, almond milk and yogurt in a blender and process until smooth. Add the mixture to the oats and apples and stir to combine. Cover and refrigerate overnight.
  2. The next morning: add sweetener to taste, if necessary. Divide the muesli among four bowls and top with favorite nuts or fruits.
Keeps for several days covered in the refrigerator.
If you can't find dried strawberries, golden raisins or dried cherries would be great.


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  1. I can’t stop eating this. Delicious and so easy!

    • Glad you think so. I am totally obsessed!

  2. This was quite yummy! Both the kids loved it. My son would eat overnight oats and your dutch baby pancake everyday if I made them so this will liven up his breakfast a little. I am always looking for an easy breakfast because I get so behind in the mornings. I could not find dried strawberries up my way so I added a few raisins and the tiny bit of dried cranberries and dried cherries left in their bags. It added just the right amount of sweetness. I loved the nuts in it too. Thank you as always…

    • I figured dried strawberries might be tough to come by, but you made a perfect substitution with what you had on hand!

  3. I love the idea of blending berries into the yogurt/milk mixture for extra flavor! Thanks for the inspiration to start fresh every day 🙂 Quick question: why do you add lemon juice? for flavor or for thickening the milk?

    • Hi Chelsea! Lemon juice gives the muesli a lovely bright flavor, but I have a feeling it is added to prevent the apples from browning. Just a hunch, though!

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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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