Pear and cinnamon Bircher muesli

    25 min

    It’s not often that hospital food becomes gourmet, but Bircher muesli was originally invented by Swiss physician Maximillian Bircher-Benner for his hospital patients over a century ago. Today, the recipe, which is traditionally soaked in milk or fruit juice overnight, is enjoyed for its delicious flavour and soft, but firm, texture. The cinnamon and pear in this recipe make this ideal for winter mornings.

    2 people made this

    Serves: 2 

    • 100g jumbo oats
    • 100g mixed dried fruit (e.g. 50g dried cranberries, 50g sultanas)
    • 25g almonds, roughly chopped
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoons clear honey
    • 200ml semi skimmed milk
    • 2 ripe pears, cored and grated

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 160 C / Gas 2/3.
    2. Mix together the oats, dried fruit, almonds and cinnamon and spread out on a large baking tray. Drizzle over the honey and mix to evenly coat.
    3. Bake for 15 minutes until golden. Remove from the oven and allow to cool before placing in a bowl.
    4. Stir in the milk and allow to soak in the fridge ideally overnight.
    5. The next day, stir in the grated pears and serve with yoghurt or a little extra milk.


    Great for on the go breakfast, simply place in a sealed pot or plastic container with a little natural yoghurt.

    See it on my blog

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