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Bowl of Bircher muesli with pomegranate

Cranberry pistachio Bircher muesli

Course Breakfast
Keyword easy, glutenfree, healthy, vegetarian
Prep Time 10 minutes
Soaking time 6 hours
Total Time 6 hours 10 minutes
Servings 2
Author Jeanne Horak


  • 100 g jumbo rolled oats
  • 200 ml milk/water/milk substitute (try half-half water and apple juice if you prefer more sweetness)
  • 1 heaped Tbsp pumpkin seeds
  • 1 heaped Tbsp sunflower seeds
  • 1 heaped Tbsp shelled pistachios plus extra to garnish
  • 1 heaped Tbsp dried cranberries
  • 1 pinch salt
  • 2 small apples, coarsely grated
  • 175 g plain Greek yoghurt
  • honey
  • 4 Tbsp pomegranate arils


  1. Mix the oats, salt, pumpkin seeds, sunflower seeds, pistachios and cranberries in a small container (a glass jar with a lid works well).

  2. Add the milk (or water/juice), mix well, cover and refrigerate overnight.

  3. When ready to serve, grate the apples coarsely avoiding the core and pips.

  4. Place the oat mixture into a medium sized mixing bowl - you may want to loosen it slightly with a little milk. Add the yoghurt and grated apple and mix well. Check for sweetness and stir in as much honey as required.

  5. Divide the mixture between 2 serving bowls, top each with a few pistachios and half the pomegranate arils and serve.

Recipe Notes

For a vegan option, soak the oats in water or non-dairy milk and use a nondairy yoghurt substitute.  For a gluten-free option, ensure that you buy oats marked as gluten-free (most contain trace amounts of gluten).

Use old-fashioned rolled oats rather than quick cook oats - the rolled oats will provide a better texture while quick cook oats will end up as a mush.

For sweetness you can substitute apple juice for half the soaking liquid; stir some soft brown sugar into the oats before soaking; or add honey before serving.

I used Braeburn apples but I have also on occasion used Granny Smith - any apple you prefer will work. Don't grate them until you are ready to serve, otherwise they will brown (or you need to toss them in lemon juice and then adjust sweetness accordingly).

You can experiment with other seeds, different nuts, or different dried fruit. Golden raisins, dried cherries or dried blueberries are my favourites, but feel free to get creative.