Hi, I'm Andie.

I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking. 

En Guetä!




My life in Switzerland is a lot like this video:

I, too, occasionally eat müesli for breakfast. And this is my go to recipe. 

However, it is nothing like the first batch of Birchermüesli that I made in a Swiss bakery.

When I first moved to Switzerland, I did a short stage at a lovely bakery in the mountains. With a 4:30 am start, by the time z'Nüni (morning break) rolled around I was ravenous. I was offered my choice from the display case and I took a little pot of pink, berry Birchermüesli. Two bites and I was sold.

How could it possibly be so creamy?  

"The best! Der Beste," I cried in my broken German, "so lecker!"

"And would you like to try and make it now?" they asked me after the break.

"Sehr gerne!" I replied, of course!

After a moment with the recipe, I approached an apprentice. 

"Are you sure there isn't something missing?" I asked her. 

She shook her head. 

There was no yogurt. And no milk. The entire dairy component was whipped cream. 

"All cream," I said, "the best?"

She nodded. 

I'm definitely not against an all cream version—it was insanely delicious—but I don't think I could handle that every day for breakfast. This version is all milk and yogurt, but of course a garnish of whipped cream wouldn't hurt if you were feeling decadent. 

For more information about the creator of the dish, check out the post on Dr Maximilian Oskar Bircher-Benner.

For Dr Bircher's original recipe, see here. 


Per person

2 tbsp rolled oats

3 tbsp milk

1 apple, grated

1 banana, chopped

2 dates, chopped

150 g plain yogurt

Mix together the oats and milk.  

Add the grated apple, chopped banana, and chopped dates.

Add the yogurt and mix well.

Cover and let sit in the fridge for a couple of hours, or overnight.

Before serving, give it a good mix and add a splash of milk if it is looking a little dry.

  • Make your Birchermüesli in the evening, cover, and eat for breakfast.

  • You can use any seasonal fruit for this recipe—replace the banana with peaches, apricots, plums, berries, etc.

  • You can replace the dates with any dried fruit—raisins, dried apricots, dried prunes etc.

  • I usually use an individual container of yogurt that is 150 g, but you could use slightly less or more.

  • Before serving you could add some chopped nuts, if you like.

  • This also makes a lovely, light evening meal.



Dr. Bircher's Müesli

Dr. Bircher's Müesli