Before overnight oats, there was muesli. A simple Swiss recipe for cold cereal that you could soak in milk for anywhere from 5 minutes to overnight, then serve.

The first time I ate muesli was on a cruise ship. The rolled oats were just the right amount of mushy, the dried fruit plump with milk and the toppings in abundance. Chopped almonds, apricots, and of course, fresh berries.

The best part about simple Swiss Muesli is that you can make a large portion of it ahead of time, keep it in the fridge, and it’s always ready for a quick breakfast.

I like to soak my muesli in milk (or any non-dairy milk) for 5 minutes while I’m making my daughter’s lunch and the coffee. It’s ready to go whenever you are.


Muesli is a traditional breakfast item in Europe. The original Swiss Bircher Muesli calls for rolled oats, sweetened condensed milk and grated apple.

This simple, dry muesli keeps forever in the fridge. The main ingredients are: rolled oats (not quick oats), almonds, dried fruit (cranberries or raisins, cinnamon and shredded coconut.

Unlike store-bought cereals which tend to be loaded with sugar, muesli has no added sugar.

Other than chopping the almonds, you only need to mix the ingredients together in a bowl then transfer to a jar. This kitchen tool is great for crushing nuts and a stress reliever too!


You basically mix all these ingredients together in a half gallon mason jar or other container (I have these) and store in your fridge.


When you want a bowl, you take it out and pour in some milk (regular milk, almond milk, soy milk whatever). Let it sit for 5-10 minutes while you’re getting ready, then eat.

I like to top mine with blueberries or whatever berry is in season. The shredded coconut also can make for a nice tropical flavor if you want to add dried pineapple or fresh banana.


The natural sweetness of the ingredients don’t require any sweetener, but if you like you can add maple syrup or honey when serving. Make sure to get unsweetened shredded coconut if you can find it.

The recipe I’ve included here is for my favorite variety of muesli, but the options are really endless when it comes to making your own cold cereal.


You can definitely soak it overnight if you like so it is more like overnight oats. I find it perfectly easy to digest with just 5-10 minutes of soaking in the morning. Then I only have to keep the dry ingredients in the jar in the fridge and no other prep is required. They keep for a long time this way.


Simple Swiss Muesli

A make-your-own cold cereal perfect for busy mornings

Prep Time: 5 minutes
Cook Time: None
Serving size: 1/2 to 1 cup per person


  • 2 cups rolled oats (not quick oats)
  • 1 cup almonds, chopped
  • 1 cup dried cranberries or raisins
  • 1 cup unsweetened shredded coconut
  • 2 tsp. cinnamon
  • Berries or other fresh fruit, for serving
  • Milk, almond milk or soy milk, for serving
  • Instructions

    1. Coarsely chop almonds.
    2. Mix all ingredients through cinnamon in a large mixing bowl.
    3. Store in a 64 oz. mason jar or large plastic container. I finally caved and bought some reusable plastic lids for my mason jars which I LOVE!
    4. To serve, place about 1/2 to 1 cup of muesli in a bowl, top with milk to taste and let sit for 5-10 minutes. Top with fresh fruit.


    Recipe adapted from Mark Bittman’s Cold Cereal.