swiss muesli for a great start to the day

A class jar filled with swiss muesli topped with bananas, walnuts, raspberries and raisins, sitting on napkin and spoon at the side.

The secret to making creamy, rich-tasting muesli is to let the oats soak in apple cider overnight. In the morning you enhance the cider flavor when you stir in shredded apple along with coconut, nuts, and dried fruit. I like to set out the “add-ins” the night before I plan to make this muesli—which means I can prepare and enjoy it while I’m still half-asleep.


swiss muesli

Serves: 2
Cooking Time: overnight


  • 1 cup thick-cut rolled oats
  • ½ cup apple cider or apple juice
  • ½ apple, grated
  • 1 tablespoon dried coconut
  • 1 tablespoon raisins or dried berries
  • 1 tablespoon chopped walnuts
  • ½ cup yogurt (optional)
  • Fresh berries (optional)



The night before serving, mix the oats with the apple cider. Cover the bowl.


In the morning, add the apple, coconut, raisins, and walnuts. Stir to combine.


Divide the muesli into two serving bowls; top each with a scoop of creamy yogurt and some fresh berries or other fruit if you so choose.


You could substitute another type of juice if you want get creative.

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1 Comment

  • Reply
    Kim Miles
    March 14, 2017 at 5:25 pm

    Yum! I’ve made a similar “overnight oatmeal,” soaked in almond milk, which I bet is a modern rendition of this classic. It’s wonderful! Can’t wait to try it this way! So good in the summer, and also when traveling.

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