1. Homepage
  3. Homemade Swiss Muesli

Homemade Swiss Muesli

  • recipe image cover





Swiss muesli is what people now call overnight oats. Museli is a healthy breakfast and a nice change from dry cereal and other breakfast foods. Use safe, gluten free oats and museli is perfect for a gluten free diet.

For more on oat and the gluten free diet read my post, Gluten Free Whole Oats vs Quick Oats.

This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.


Muesli vs Granola

To me granola is a crunchy, dry cereal that has been baked. You can serve it with milk or yogurt but it remains crunchy. Muesli on the other hand is wet. Uncooked oats are soaked overnight and no matter what fruits or nuts you add to the recipe it is different than granola. Of course I am aware that you can purchase a dry cereal labeled ‘muesli’ but that’s all about marketing not cooking.

Gluten Free Pistachio Apricot Granola out of the oven and ready to serve.
Pistachio Apricot Granola -photo credit Jim Little

The Original Overnight Oats

A Swiss doctor is credited for inventing muesli as a healthy breakfast for his malnourished patients. It was made of raw oats soaked overnight in water or juice. Grated apple and nuts were then added and it was served with yogurt. Imagine, in 1900 this doctor was recommending a diet rich in fresh fruits and vegetables to improve the health of his patients. More than 100 years later the message is still the same…now that is food for thought.

My cousin Laurie submitted this muesli recipe for our family cookbook printed for our family reunion in 1995. That little book has a lot of gems in it from many different families. In my copy the page with this recipe is well spattered…proof it is a recipe that has stood the test of time.

Organize for Success – Muesli

My husband recalls eating muesli in a five star hotel in Geneva, Switzerland many years ago. That memory influenced the photo you see here but in my real world I just serve it in jars.

I make my muesli in a bowl and portion it right into Mason jars with plastic lids. This way I can add different fresh or frozen fruit to each jar. I stack those jars at the front of the fridge so I can grab one for my lunch bag. Fill 1-cup or ½-cup size jars depending on what you like. I fill the 1-cup size about two-thirds full then add fruit.

This muesli lasts in the fridge for up to a week but if you add frozen blueberries it looks slightly less appealing, but it always tastes.

Do you have a muesli story? Did you like this recipe? Let me know in the comments below.

More Breakfast Recipes

Breakfast Power Bowl

Breakfast Power Bowl
Breakfast Power Bowl -photo credit Jim Little


¾ cup GF whole oats
1 cup orange juice
2 apples, grated
6 Tbsp slivered almonds
¼ cup plain yogurt
4 tsp honey
1 tsp lemon juice


Mix all ingredients together and fill Mason jars with individual portions of muesli (1/2 cup or 1 cup size). Let soak overnight. Will keep in the fridge for several days. This recipe can easily be halved.
This recipe can easily be halved.


Join our community and see what’s cookin’ in my kitchen each week. Download the free ebook if you need some ideas for more everyday cooking at home.