Made the evening before, this muesli turns into a soft breakfast that is ready the moment you wake up. Homemade cashew milk brings a smoothness close to cream, while the mashed banana and raspberries release all their juice. One night in the fridge is enough to soften the oat flakes and bring the flavours together. A simple classic to vary with the fruit of the season.
Overnight Bircher muesli with raspberries and cacao nibs
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Ingredients
- 250 ml homemade cashew milk, or any other plant-based milk
- 90 g raspberries or other red berries
- 1/2 ripe banana
- 70 g oat flakes
- 1 tablespoon raw honey
- a small handful of raw cacao nibs
Method
- In a serving bowl, pour in the cashew milk and the honey, then mash the raspberries and the banana with a fork to release all their juice.
- Add the oat flakes and the cacao nibs, then stir.
- Cover and leave to rest in the fridge for at least 30 minutes, or overnight.
Tip
The longer the muesli rests, the softer the flakes become: the overnight version gives the most melting texture. If you are making it for several mornings, keep the cacao nibs aside and add them just before serving so they stay crunchy.
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FAQ: your questions about Bircher muesli
What is Bircher muesli?
It is the original muesli, developed in Switzerland at the beginning of the 20th century: oat flakes soaked in a liquid, mixed with fruit and nuts. Unlike the dry muesli sold in shops, it is prepared in advance and eaten softened, with a texture close to a cold porridge.
How do you make a good Bircher muesli?
Three things make the difference: a liquid rich enough for smoothness (homemade nut milk), very ripe fruit mashed from the start to flavour the flakes, and enough resting time, ideally a whole night. Add the crunchy elements at the last moment.
What is the original Swiss Bircher muesli recipe?
The historical version combined a small amount of soaked oat flakes, apple grated with its skin, lemon juice, nuts and a little sweetened condensed milk. The apple played the leading role. Today's versions, like this one, lean more on red berries and plant-based milks.
Can you prepare oat flakes the night before?
Yes, that is the whole point of this recipe: the flakes absorb the liquid overnight and become tender without cooking. They keep for two days in the fridge in a closed jar. Beyond that, the mashed fruit starts to ferment slightly and the taste changes.
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