Apple and Hazelnut Bircher Muesli

with almond milk

This recipe for bircher muesli can be adapted to use whatever fruits, nuts and seeds you feel like. Adding 25g of raisins is also a lovely addition. I added sliced apricots to accompany the apple and toasted hazelnuts, but use whatever fruits are currently in season.

The oat base is best made the night before, and the fresh fruit added just before serving. Adding a dollop of yoghurt is also delicious for a creamier version.

If you want a bit more texture with the oats, add a sprinkling of pinhead oats combined in with the rolled oats for extra bite.

Makes one large or two small portions


  • 1 eating apple
  • 50g oats
  • 170ml almond milk, plus extra to top up
  • 1 heaped tsp of toasted chopped hazelnuts per person
  • generous handful of seasonal fresh fruit per person
  • pinch of cinnamon


Grate half your eating apple, and combine this with the oats and almond milk. Leave it to soak overnight in the fridge.

In the morning, chop the other half of your apple into thin, crispy match sticks. Top up the oats with extra almond milk if necessary.

Add your fresh fruit and sprinkle toasted hazelnuts over the top, followed by a light sprinkling of cinnamon, and serve.