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Bircher muesli with organic Bio Val Venosta Gala apples

A healthy and super-nutritious breakfast to fill up on energy and taste

As a great classic of the Swiss tradition, the Bircher muesli has now spread all over the world with numerous variations. We offer you a version with crunchy and very juicy organic Bio Val Venosta Gala apples that is ideal for breakfast or brunch. The Swiss sometimes also eat it for dinner.
17 min.


for 1 portion

50 g soluble oat flakes
125 ml milk
2 tbsp lemon juice
2 tsp honey
1 tbsp almonds
1 tbsp sunflower seeds
1 organic Gala apple
1 tbsp raisins
Print recipe


Put the oat flakes in a small bowl, add the milk, a tablespoon of lemon juice and honey and mix all the ingredients. Place in the fridge for at least 4 hours or even better overnight.
Before serving the Bircher muesli, toast the almonds and sunflower seeds in a pan for a few minutes without adding oil or fat, tossing often so they don’t burn. Remove from heat and set aside. You can also coarsely chop the almonds if you prefer. Put a tablespoon of lemon juice in a soup plate and grate half of the previously washed organic Bio Val Venosta Gala apple into it. Stir immediately to avoid browning.
Add the grated apple to the oat and milk mixture and stir. Add raisins, almonds and toasted sunflower seeds, keeping some aside for decoration. Stir again. Cut the remaining organic Bio Val Venosta Gala apple into strips. Decorate your Bircher muesli with toasted almonds and sunflower seeds and apple strips before serving.
You can add more or less honey, depending on your taste. If you want, you can replace or alternate the almonds and sunflower seeds with walnuts, hazelnuts, cashews or pistachios. In addition to apples, you can also add other seasonal fruits, such as strawberries, raspberries, apricots or cherries from Val Venosta to vary your Bircher muesli. If you would like to prepare a lactose-free Bircher muesli, you can use almond milk or oat milk instead of cow's milk.

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.

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