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Home > Vegan Recipes

Vegan Bircher Muesli Recipe (Gluten Free)

4/22/21 by Nicole | 3 Comments

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5 from 4 votes. Leave a review!

This vegan and gluten free Bircher muesli recipe uses basic ingredients to create a simple, delicious and customizable breakfast. Toasting the oats and coconut boosts this classic recipe’s flavor to new levels. It’s a satisfying meal or snack that’s perfect for meal prep and super portable for whenever you’re on the go.

Completely homemade and versatile, this vegan muesli recipe is way better than a store-bought option because you can use any ingredients you enjoy! Make it different every time by switching the nuts, seeds and dried fruit.

A double stack of small white bowls is filled with muesli (oats, raisins, cacao nibs and pumpkin seeds visible) with milk and a spoon in the bowl. To the back right corner, a large mason jar is tipped on its side with a sprinkle of muesli falling out of it.

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Is Muesli Vegan?

Muesli itself is usually vegan since it’s a mixture of oats with nuts, seeds and dried fruit. Many store-bought muesli options are vegan although some may include honey.

It’s less common, but some muesli mixes include chocolate which may not be vegan. I’ve used cacao nibs in this recipe for a deliciously crunchy boost of chocolatey flavor!

Large, flat white bowl filled with muesli with a small wood spoon resting across the top sits on a white-grey marble counter top. Behind this bowl, to the right, is a small white bowl half filled with muesli and half yogurt. Further back in the left corner is a double stack of small white bowls filled with muesli and a light brown towel is folded along the left side.

Toasted Muesli vs Raw Muesli

More traditional muesli recipes are raw, meaning the oats, nuts, seeds and other ingredients used are not cooked. You can certainly make this recipe raw, just follow the directions in the “variations” section below since there’s a slight change you’ll make.

This recipe toasts the oats and coconut with cinnamon and maple syrup before combining it with other ingredients, creating a toasted muesli. I love the added flavor that toasting oats and coconut brings to this recipe and think it’s well worth the time!

You also have the option of selecting raw or roasted nuts and seeds. Toasted or roasted nuts and seeds almost always have a deeper flavor but use whatever you like or have on hand!

A double stack of small white bowls is filled with muesli and a spoon. A jar of muesli, tipped on its side with some muesli fallen out, sits blurred in the back right corner along with a light brown, crumpled towel. White-grey marble background.

Is Bircher Muesli Vegan?

Bircher muesli is essentially any muesli that’s soaked overnight. In more traditional Bircher muesli recipes, the oat mix is soaked in dairy products like cream, milk or yogurt, meaning it’s not vegan.

To create an easy dairy free Bircher muesli, that is also vegan, simply soak the oats overnight in a vegan yogurt or plant-based milk.

Two jars filled with creamy Bircher muesli sit on a small light wood board. The jar to the left has a spoon sitting in it. A light brown towel wraps around the back left edge of the board with a small jar of yogurt blurred in the back right corner.

Bircher Muesli vs Overnight Oats

Bircher muesli and overnight oats are essentially the same. Both recipes soak oats in some type of liquid (often yogurt or milk) overnight. In the morning, the oats will have absorbed much of the liquid, creating a creamy, rich and satisfying breakfast that requires no further prep work.

Enjoy your Bircher muesli cold or heat it for a warm and delicious meal.

Hand pouring a jar of soy milk into a bowl of muesli with a spoon resting in it. A large jar of muesli, tipped on its side with some muesli spilling out, sits in the back right corner.

Ingredients to Make Vegan Muesli

This recipe uses simple ingredients and is extremely customizable. For its base, you’ll need some rolled oats, gluten free if required. After that, all remaining ingredients are up to you. The possibilities are truly endless, and you can make this recipe different every time if you like!

My favorite combo of ingredients for gluten free Bircher muesli are:

  • Rolled oats: This is the base ingredient for Bircher muesli. To keep the recipe gluten free (if needed) select gluten free rolled oats.
  • Shredded coconut: For a delicious boost of flavor, shredded, unsweetened coconut is a delicious (albeit optional) addition.
  • Cinnamon: Some cinnamon spice warms the recipe and adds plenty of flavor. You can use any spices or spice combos you enjoy.
  • Maple syrup: For sweetness, a little maple syrup goes a long way! Only use this if you plan to toast the muesli, otherwise leave it out.
  • Poppy seeds: This delicious seed is one I don’t use often but it’s a nice and crunchy addition to this muesli recipe.
  • Pumpkin seeds: For a boost of crunchy nutrition, pumpkin seeds are a great choice.
  • Raisins: I recommend adding at least one dry fruit to your muesli since it’ll add natural sweetness. Raisins are a classic choice although I often use dry cranberries too!
  • Walnuts: This nut is packed with nutrition and offers a delicious crunch!
  • Cacao nibs: For some chocolatey flavor, cacao nibs are a great choice although you could also use mini vegan chocolate chips!
  • Vegan milk or yogurt: You’ll need some plant-based milk or vegan yogurt to mix your dairy free Bircher muesli! I like a combo of half milk, half yogurt.
A person stands behind a marble counter covered with a large glass bowl filled with oats, surrounded by smaller glass bowls and jars filled with ingredients to make muesli (coconut, pumpkin seed, raisins, cinnamon and cacao nibs visible). A baking tray with silicone mat sits to the left. Person is wearing blue and red plaid shirt that is open with white t-shirt underneath and holds hands together at their waist.

How to Make Gluten Free Bircher Muesli

It’s easy to make vegan Bircher muesli! Just read the detailed directions below for a walkthrough of each simple step.

Step 1: Mix and Toast Muesli

If you’ll toast your muesli, start by preheating your oven to 350 °F. Prep a baking tray with a silicone baking mat or line it with parchment paper.

Add rolled oats, coconut, cinnamon and maple syrup in a large mixing bowl. Drizzle your syrup across the top to make mixing easier.

Stir this mixture together until the maple syrup and cinnamon are evenly coated throughout the oat-coconut mix.

Person mixing a large glass bowl of oats and coconut. One hand holds the edge of the bowl while the other hand is blurry, in motion. Bowl on marble counter surrounded with small glass dishes filled with pumpkin seed, raisins, walnuts, poppy seed and cacao nibs. Baking tray with silicone mat to the top left side of image.

Spread this onto your baking tray in a thin, even layer. Bake for 10-12 minutes until lightly browned, tossing the oats around halfway through. Remove from the oven and allow to cool completely.

Person holding spoon spreads out oats on a baking tray covered with parchment paper. Tray sits on marble counter to the left, with jars of muesli ingredients to the right (pumpkin seed, raisins, walnuts, poppy seeds and cacao nibs).

Once cool, pour into a large mixing bowl along with the other ingredients and evenly combine.

If you don’t want to toast the muesli, simply mix all the ingredients together EXCEPT for maple syrup; leave this out unless toasting the oats.

Large glass bowl on marble counter filled with oats, pumpkin seeds, poppy seeds and raisins. A hand is tipping a small glass jar of cacao nibs into the large bowl.

Step 2: Prep Bircher Muesli

Once the muesli is made, store in an airtight container or jar for up to 2 weeks.

The muesli can be served by simply pouring plant-based milk or vegan yogurt over the top and eating right away! However, if you want a true Bircher muesli, soak the oats overnight.

I’ve found a 1:1 ratio of muesli to milk is perfect. This means if you want ¾ cup muesli, stir in ¾ cup plant-based milk. Mix the muesli and milk in a jar or airtight container and allow to sit in the fridge overnight. In the morning, you’ll have thick, creamy and delicious Bircher muesli.

Two glass jars of Bircher muesli on wood board with small jar of yogurt behind. Bowl of muesli to the left, mostly cropped out, with a jar of muesli tipped on it's side to the top right of the image. A hand holding a spoon in the left jar of Bircher muesli appears mostly cropped in the top left corner.

For an even creamier Bircher muesli, use dairy free yogurt instead of plant-based milk. As with the milk, a 1:1 ratio of muesli to yogurt is delicious.

I use a mix of half yogurt and half milk when prepping my Bircher muesli, but you can do whatever you like.

Once mixed with milk and/ or yogurt, the Bircher muesli will last in your fridge for up to 4 days.

Dairy Free Bircher Muesli Variations

As mentioned above, this recipe has endless variation potential. It’s easy to cut the recipe in half or double it, depending on how much muesli you want.

The first main variation is to toast the oats and coconut (or not). If you skip toasting your muesli, do not add maple syrup.

Top view of a large white bowl with wide rim, filled with toasted vegan muesli on a white-grey marble background. A small wood spoonful of muesli sits to the right with small white bowls of muesli, mostly cropped out in the top left and bottom right corners. A light brown towel seen along the left side of the image.

Then select any combination of nuts, seeds, dried fruit or other tasty ingredients to customize your gluten and dairy free muesli. Some yummy options include:

  • Seeds: sesame seeds, chia seeds, flaxseed, hemp seeds, sunflower seeds, etc.
  • Nuts: almonds, pecans, hazelnuts, cashews, pistachios, peanuts, Brazil nuts, macadamia nuts, etc.
  • Dried fruit: cranberries, blueberries, cherries, apricots, dates, figs, apples, mango, gogi berries, strawberries, etc.
  • Other: chocolate chips, spices (ex. pumpkin spice, nutmeg), etc.

You can also add more plant-based milk or yogurt to reach your preferred consistency.

Close up of a double stack of small white bowls filled with muesli (oats, cacao nibs, raisins and pumpkin seeds visible). A blurred bowl of Bircher muesli sits blurred in the back left.

How to Store Overnight Muesli

Before mixing with milk or yogurt, you can store the muesli in an airtight jar or container for up to 2 weeks. It’ll likely last longer than that, but I always eat mine before the 2 weeks is up!

Once mixed with milk and/or yogurt, the overnight muesli will last up to 4 days.

Two jars of prepared vegan Bircher muesli sit next to each other on a small light wood board with a third, smaller jar filled with yogurt sits partially hidden to the left. The jar to the left has a spoon in it. A light brown towel is set behind the board. White-grey marble background.

If you make this recipe, please rate and comment below to help others benefit from your experience!

Close up of small white bowl of muesli with soy milk and a spoon in the bowl

Vegan Bircher Muesli

This vegan Bircher muesli recipe creates a delicious, nutritious and customizable breakfast, perfect to make ahead. Enjoy gluten free and dairy free overnight muesli.
5 from 4 votes. Leave a review!
Prevent screen going dark
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 6 Servings
Calories 386 kcal
Cuisine Swiss-inspired, Vegan

Equipment

  • Large bowl
  • Baking tray
  • Silicone baking mat
  • Jar(s)

Ingredients
  

  • 2 cups rolled oats (gluten free if needed)
  • ½ cup shredded coconut , unsweetened
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 2 tablespoons poppy seeds
  • 4 tablespoons pumpkin seeds
  • ⅔ cup raisins
  • ½ cup walnuts , chopped
  • 3 tablespoons cacao nibs
  • 4 cups soy milk or yogurt (of your choice, amount varies based on preference)
Prevent screen going dark

Instructions

Mix and Toast Muesli

  • Preheat oven to 350 °F.
  • In a large bowl, mix rolled oats, shredded coconut, maple syrup, ground cinnamon and walnuts (if using raw walnuts).
    2 cups rolled oats, ½ cup shredded coconut, 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, ½ cup walnuts
  • Prep a baking tray by covering it with a silicone baking mat or parchment paper. Spread the oat mixture in an even layer across your baking tray.
  • Bake for 10-12 minutes, tossing around at the halfway point (after 6 minutes).
  • Remove from oven and allow to cool completely.
  • Once cooled, place back into the large mixing bowl with poppy seeds, pumpkin seeds, raisins, walnuts (if not already in the oatmeal mixture) and cacao nibs.
    2 tablespoons poppy seeds, 4 tablespoons pumpkin seeds, ⅔ cup raisins, ½ cup walnuts, 3 tablespoons cacao nibs
  • Transfer this mixture into an airtight container or jar to store. It’ll last in your cupboard for up to 2-3 weeks.

Prep Bircher Muesli

  • To prep a single portion of Bircher muesli, take ½ cup of the muesli into a jar and add ½ cup of plant-based milk or vegan yogurt. Mix well, place lid on jar and allow to sit in fridge overnight.
    4 cups soy milk or yogurt
  • In the morning, enjoy the muesli cold or heated (in microwave or stove-top) for a warm breakfast.

Video

Notes

If you don’t want to toast the muesli, simply leave out the maple syrup and mix remaining ingredients together in a jar. Muesli needs to be cooked if adding maple syrup.
Nutrition information calculated using 4 cups of plant-based (soy) milk, but you may use more or less depending on your taste preferences.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Serving (⅙ of recipe)Calories: 386 kcalCarbohydrates: 44 gProtein: 14 gFat: 20 gSaturated Fat: 7 gPolyunsaturated Fat: 9 gMonounsaturated Fat: 3 gSodium: 68 mgPotassium: 571 mgFiber: 9 gSugar: 16 gVitamin A: 337 IUVitamin C: 1 mgCalcium: 294 mgIron: 4 mg
Tried this recipe?Let us know how it was!

More Vegan Breakfast Recipes

Like this recipe? You should also try:

  • Close up of baked oatmeal with cinnamon apples in a grey ceramic baking dish.
    Apple Pie Baked Oats Recipe
  • Close up of a small jar filled with strawberry chia seed jam.
    Vegan Strawberry Jam Recipe (Chia Seed Jam)
  • Close up of neatly arranged banana oatmeal cookies on a black wire cooling rack.
    Vegan Breakfast Cookies (with Bananas and Oats)
  • Close up of a stack of 3 blueberry muffins on a piece of parchment paper with other muffins and a bowl of blueberries in the background.
    Vegan Blueberry Muffins Recipe

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.

She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.


Reader Interactions

Comments

  1. Jeannette

    May 07, 2021 at 9:50 am

    Breakfast ready to go in the morning means you can sleep in a little longer. Such a terrific idea and packed with great flavour and nutrition!

    Reply
    • Nicole Stevens

      May 08, 2021 at 9:04 am

      Yes! Super convenient!

      Reply
  2. Nicole Stevens

    February 20, 2020 at 11:56 am

    Thank you for the comment. Please note I've edited out the link you left as I generally won't allow links in comments unless I believe they would add value to my readers 🙂

    Reply

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Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

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