Breakfast gluten-free Vegetarian

Bircher Muesli with Blueberry Sauce

Bircher Muesli
Bircher Muesli

Bircher Muesli used to be something of an enigma for me. A metaphor for health retreats and people named Sven. An option on a breakfast menu you chose if you didn’t eat bacon. It contained sultanas, and oats and fibrous things which stirred the bowels but not the soul. Then I discovered blueberry sauce and vanilla soy milk.

This bircher muesli recipe is still super-healthy, but it’s delicious and creamy and as boring as a weekend away with Bear Grylls. You need to make it the night before. Or for best results, two nights before.

Muesli Ingredients

  • 2 Cups of oats. Good ones
  • 2/3 cup of apple juice
  • 1/3 cup of mandarin juice
  • 1 cup of natural greek yoghurt. As healthy or as fatty as you like. Doesn’t matter either way
  • 2 large teaspoons of vanilla paste
  • A sprinkling of cinnamon

Mix all that in a bowl and leave overnight.

Blueberry Sauce Recipe

  • 2/3 cup of blueberries
  • 1/3 cup of strawberries, stalks removed
  • 1/4 cup sugar
  • 1/4 cup water

Put that in a saucepan and simmer over a medium heat until it’s bubbling slightly. Mash it up with a potato masher. Reduce it a little until it’s syrupy, but not tooo syrupy, it needs to be easily pourable. Strain it into a jug so there’s no pulpy bits. Refrigerate.


The next day (or the day after) put the muesli in a bowl. Pour a large hint of vanilla soy milk over the top. Cover gently with strawberries, blueberries, mango, macadamia nuts and a big dollop of mango yoghurt. Drizzle with blueberry sauce. Add a sprig of mint.