Inspiration from Meghan

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Swiss Alps Summer Muesli


In the winter time, there is nothing more warming and filling to start your day off than hot off the stove cooked oatmeal. Come summer, however, the thought of eating that warm mush just isn't rocking my world so much. I often go for super powered smoothies, the water and meat of one young coconut nut and a Superhero Ball, or steamed veggies with hemp-seeds. There are also mornings that I just want something a little more filling and a little more grounding.

This is when I turn to Meusli. The Swiss have done many a great things.  My favourites: pocket knives, watches,  backpacker hostels, breakfast, physicians and hopsital meal plans (random is my middle name).

The ingenious Swiss breakfast eater and physician Maximilian Bircher-Benner was the guy who came up with Meusli.  Around 1900, he developed this breakfast for patients in his hospital, where, imagine this, a diet rich in fresh fruit and vegetables was an essential part of therapy. Bircher-Benner himself referred to the dish simply as "d'Spys" (Swiss German for "the dish").

Meusli, as we know it, hit our fair shores in the 1960s along with hippies, health food and vegetarian diets. Oh the good old days.

For anyone who claims not to have time for breakfast, I'll throw this at them. Most of the works is done at night with merely a grate of apple, and a sprinkle of cinnamon and you are ready to rock in the morning.


I recommend getting a jar and mixing your goods together in advance and then simply scooping out what you need, when you need it.

Swiss Alps Summer Muesli

by Meghan Telpner

Prep Time: 5 minutes

Cook Time: None

Keywords: mix breakfast vegetarian soy-free oats whole food summer

Ingredients (1 serving)

In advance

  • 2 1/2 cups rolled oats
  • 1/3 c. buckwheat
  • 1/4 c. pumpkin seeds
  • 1/4 c. sunflower seeds
  • 1/2 c. walnut pieces
  • 1/4 cup dried cranberries and/or raisins and/or chopped dried apricot

For breakfast

  • 1/4 cup muesli mix
  • 1 Tbs yogurt or Fresh lemon juice
  • 1/2 apple, grated
  • 1 Tbs ground flax
  • cinnamon to taste
  • honey or maple syrup to taste
  • additional fruit of choice


Mix the 'in advance' ingredients together and store in a mason jar.

Scoop out 1/4 cup of dry muesli mix'

Stir in yogurt/lemon and add water until mix is generously covered

Allow to sit overnight in a bowl on your counter covered with a tea towel or plate'

In the morning - mix in ground flax, apple, cinnamon, honey, fruit and additional water and/or yogurt until desired consistency is achieved.

15 Responses to “Swiss Alps Summer Muesli”

  1. [...] made a recipe from  the 5 Days Healing with Everyday Superfoods tutorial. It is really similar to this recipe on Meghan’s blog with a few alterations. The quantities are different, as well as a few of [...]
  2. [...] Sprinkled on to my Swiss Muesli [...]

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