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Soaked bircher-style muesli is a traditional Swiss preparation, and the way that many Europeans and Australians enjoy muesli. On warm spring and summer mornings, there’s nothing like a cool bowl of fruit-flecked, creamy muesli and this recipe has been our go-to in the bakery for some time now. We love it because you prepare the muesli the night before, so breakfast is all set the moment you roll out of bed. And while we always recommend adapting recipes to suit your own tastes, the nice thing about Marge Muesli is that it’s naturally loaded with grains, nuts and seeds so you don’t need to embellish much there. This version we’re sharing with you today has fresh blueberries and hazelnuts for a little extra sweetness and crunch — and a drizzle of honey for good measure.

So why soak muesli in the first place? It’s said to be more nutritious and it helps break down the naturally-occurring proteins in grains that can make them difficult for some folks to digest. To get the maximum benefits, let your muesli soak in the refrigerator for at least three hours and up to overnight. Enjoy!

Serves: 1

1/2 cup Marge Multi-Grain Muesli
1/4 cup plain yogurt 
1/4 cup apple juice (or milk / soy milk / almond milk)
Milk / Soy milk / Almond milk, to thin (optional)
3 tablespoons toasted hazelnuts (or your favorite nut)
1/4 cup fresh blueberries or raspberries, to top
Honey, to drizzle on top (optional)

In your favorite bowl, stir together muesli, yogurt, and apple juice and refrigerate for at least three hours and up to overnight.

After soaking, give it a good stir and if you’d like the consistency a bit thinner or looser drizzle in additional milk, soy milk, almond milk or apple juice until it’s just where you’d like it. Top with toasted hazelnuts, fresh blueberries and a drizzle of honey.

Marge Granola Bircher Muesli
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