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Since the warmer weather set in I’ve changed up my regular breakfasts for a creamy yet refreshing bowl of bircher muesli to start my day.   Normally, overnight oats are my preferred choice in the summer months when I want something heartier but cooling for breakfast, but I’ve really been getting into bircher muesli recently, which are the original overnight oats before they became cool.  This bowl of almond and coconut bircher muesli is topped with sweet and sticky maple glazed apricots that are in season at the moment. 

What I love about bircher muesli is that you can make it as plain or as fancy as you like with very simple additions to your bowl and it can be easily adapted to suit any tastes.  An old-time favourite of mine is mashing a banana into the porridge oats with a sprinkle of cinnamon and topping it with summer berries and peanut butter – an easy yet hearty breakfast that usually keeps me going until lunch time. 

5 from 1 vote
Almond & Coconut Bircher Muesli With Maple Apricots
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

A creamy and cool bircher muesli recipe made with almonds and coconut and topped with sweet and sticky maple apricots. The perfect summer breakfast!

Course: Breakfast
Servings: 1
Author: Jemma Andrew-Adiamah
  • 50 g Dorset Cereals Almonds & Honey Bircher Mix
  • 70 ml water
  • 50 g coconut yoghurt
  • 3 apricots, halved
  • 2-3 tbsp maple syrup
  1. Mix the bircher mix with the water and yoghurt.  Leave to soak overnight in the fridge or for 30 minutes if you're in a rush. 

  2. To make the maple apricots, on a low heat in a pan place the apricot halves in a pan and pour over the maple syrup.  Cook for 5 minutes or until softened. 

has made it even easier to make bircher muesli with their new ready-mix boxes.  We’re massive fans of the flavour (there’s also a raspberry and blackcurrant flavour) and it’s become a big hit with Aiden too, he’s always dipping his spoon into mine. Next time I’m going to have to make him his own bowl too. 

Bircher muesli actually originates from Sweden, but now is extremely popular all over the world. What I love is the fact that it can be prepared the night before and left to soak overnight, resulting in a beautiful creamy breakfast that’s all ready to eat – great for if you’re usually in a rush in the morning.  However, these ready-mixes that contain finely milled oats and dried fruit and nuts are unlike regular bircher muesli recipes because soaking the oats only takes 30 minutes. 

The ready-mixed bircher muesli boxes can be used as a base for any bircher muesli breakfast and can be soaked in either milk, water or fruit juice, depending on your palate. I simply used water in this recipe and stirred through some coconut yoghurt to add to the creaminess.  The caramelized apricots that are cooked in maple syrup add a subtle fruity sweetness which I love with that cooling bircher muesli spiked with creamy coconut. 

What’s your go-to breakfast during the summer? Have you ever tried making bircher muesli before?

*This recipe was commissioned by Dorset Cereals, but all opinions are my own.