Bircher Muesli for When You're Between Things


The in-between phases of life are tricksy little blighters, aren’t they?

Neither here nor there, they can be deceptively unsettling.

At the moment I’m between homes, between working styles, as I transition from full-time to freelance, and between kitchens and without access to my full roster of cookbooks (I miss you, babies).

I am living out of a suitcase, armed with a laptop and adapting to a capsule wardrobe.

Porridge oats are one of my few, indispensable constants, and Bircher muesli is a life-saver when your bowls could be anywhere and let’s not even start on the saucepans. These overnight oats can be made in any receptacle you have to hand - a mug, tupperware, a bowl if you’re lucky. They are flexible, dependable and very easy to make.

Now ready yourself for some woo-woo. I also believe this Bircher is an act in self-care. There is something extremely comforting about eating a breakfast you have prepared for yourself. Thank you, past self, for having my (your?) back. In the instant of eating, you are rooted in a quiet moment of care, and that is more needed than we often might think, especially when experiencing these odd in-between phases of life.

So here’s my recipe for Bircher Muesli for when you’re in-between things. The measurements are not an exact science, nor are the ingredients. Use what you like or what you have, and don’t worry if you can’t find the scales to measure ingredients out. The one thing I am a stickler for, though, is a banana mashed into the mix. This gives the Bircher a satisfyingly thick quality when it’s ready to serve, making it less loose than a traditional Swiss Bircher Muesli.

Serves 2


  • 1 banana

  • 1 heaped tsp peanut butter

  • 100g oats

  • 1 apple, coarsely grated

  • 50g raisins

  • 300ml milk

To serve

  • 2 tbsp Greek yoghurt

  • 2 tsp seeds

  • a portion of fruit, I like sliced banana, pear, stewed rhubarb, or fresh berries


  1. Mash the banana together with the peanut butter in a bowl. Stir in the oats, apple and raisins.

  2. Add the milk and stir to combine. Leave in the fridge overnight or for two hours at least.

  3. When the Bircher muesli is ready to serve, divide between two bowls and top with the Greek yoghurt, seeds and fruit.