Bircher Muesli with Skyr

Name: Bircher Muesli with Skyr
Total time: 15 min
Yield: 4
Ingredients: 200 g rolled oats; 600 g skyr; 300 ml cloudy apple juice; 3 apples; 1 lemon, juiced; 60 g hazelnuts, roughly chopped; 320 g berries; 100 ml milk

The Swiss original rebuilt with skyr instead of cream: oats soaked overnight in apple juice, grated apple folded through. 26 g of protein a jar.

VegetarianHigh proteinMeal prepNo-bake

A glass bowl of pale creamy bircher muesli flecked with grated apple, topped with raspberries, blueberries and toasted chopped hazelnuts, a second jar behind it.

Servings: 4
Total time: 15 min
Hands-on: 15 min

What you need

Large mixing bowl
Box grater
Small dry frying pan
4 jars with lids

Ingredients

200 grolled oats
600 gskyr— 150 g per jar
300 mlcloudy apple juice— for the overnight soak
3apples— two in the mix, one grated over in the morning
1lemon, juiced
60 ghazelnuts, roughly chopped
320 gberries— 80 g per jar
100 mlmilk— for loosening in the morning

How to make it

The night before: toast the hazelnuts in the dry pan for 3–4 minutes until fragrant, tip them out to cool, and soak the oats in the apple juice in the covered bowl in the fridge.
Also the night before, grate two apples with their skin, toss them immediately in the lemon juice and stir them into the soaking oats. The lemon is not for flavour — ungrated-and-left apple turns brown within the hour, and brown bircher looks like leftovers.
In the morning, fold the skyr through the soaked oats. It will look far too thick for a moment; keep folding and it loosens.
Add milk a tablespoon at a time until it drops slowly off the spoon rather than sitting in a lump. How much you need depends entirely on how much juice the oats drank.
Divide between four jars, grate the last apple over the top and finish with berries and the toasted hazelnuts.
Keeps 3 days in the fridge. Add the nuts just before eating if you are making all four ahead — they soften overnight, and the crunch is half the dish.

Per serving, roughly

Energy: ~420 kcal
Protein: ~26 g
Carbs: ~50 g
Fat: ~11 g

These are estimates calculated from standard ingredient values. Your numbers will shift with the exact products you buy and with how generously you fill the plate — oil, sauces and cheese move them the most.

Variations

Dairy-free

Use 600 g of unsweetened soy yoghurt instead of skyr and a plant drink to loosen it. Protein lands at roughly 15 g per jar rather than 26 — the soy yoghurt is doing much less work than the skyr was.

Coach's tip

Breakfast for four days of early sessions, made once. The oats and apple juice give you the carbohydrate, the skyr pushes it to 26 g of protein — a figure a classic bircher with cream never reaches. If you eat it straight after training, add a banana; the fibre here is deliberately high and digests slowly.

More recipes

Other recipes worth a place in your week.

BreakfastHigh-Protein Overnight Oats with SkyrFour jars, ten minutes, no hob: oats, skyr, milk and vanilla protein soaked overnight and topped with berries. 42 g of protein waiting in the fridge before an early session.BreakfastApple & Cinnamon Porridge with Toasted WalnutsOats cooked slowly with grated apple so the fruit melts in, finished with toasted walnuts and raw apple for bite. Plant-based, warm, 15 minutes.SnacksWhipped Quark & Berry BowlQuark beaten with a splash of milk until it turns light and mousse-like, berries crushed into it, toasted almonds on top. Five minutes, 36 g of protein.

General information only, not medical or nutritional advice. If you have a health condition, an allergy, or specific dietary needs, talk to a qualified professional.

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