This is such a feel-good breakfast, you can literally taste the goodness! It’s super easy. The only thing to note is that you have to make it the night before so that the oats really soak up the liquid and become soft. There are no rules to this recipe; you can add as many fruits, nuts, or seeds as you please—mix and match. Below is one of my favorite combos:

IngredientsCalifornia Bircher Muesli recipe

1 cup (200 g) rolled oats
3⁄4 cup (170 g) organic natural live yogurt
1 Gala apple, grated with skin on
1 tablespoon water
1 teaspoon cinnamon, divided
1 dessertspoon maple syrup, honey, or agave
2 tablespoons shredded coconut
1 tablespoon chopped raw pistachio nuts
1 tablespoon chopped hazelnuts
1 tablespoon pumpkin seeds
1 handful of raspberries
1 handful of blueberries
Chia seeds and ax seeds (optional)


1. In a mixing bowl, add the oats, three-fourths of the yogurt, half the grated apple, a tablespoon of water, a pinch of the cinnamon, and the syrup; mix well. Cover and refrigerate overnight.

2. In the morning, toast the coconut and nuts in a frying pan for a couple of minutes with the rest of the cinnamon, until golden. Take the oat mixture out of the fridge and mix in three-fourths of the nuts and the rest of the grated apple.

3. Serve in a glass or bowl of your choice by layering the berries at the bottom. Spoon in the oats, then a layer of yogurt, another spoon of oats, and finish off with the rest of the berries and a sprinkling of nuts.