Pear & Cinnamon Bircher Muesli

It's not often that hospital food becomes gourmet, but Bircher Muesli was originally invented by Swiss physician Maximillian Bircher-Benner for his hospital patients over a century ago. Today, the recipe, which is traditionally soaked in milk or fruit juice overnight, is enjoyed for its delicious flavour and soft, but firm, texture. The cinnamon and pear in this recipe make this ideal for winter mornings.

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Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 25 minutes
Serves 4

Nutritional Info (per portion)

Energy 286 kcal
Protein 6.8g
Fat 6.5g
of which saturates 1.2g
Carbohydrate 46g
of which sugars 30g
Fibre 6g
Salt 0.1g
  • Pear & Cinnamon Bircher Muesli


  • 100g jumbo oats
  • 100g mixed dried fruits (e.g. 50g dried cranberries, 50g sultanas)
  • 25g almonds, roughly chopped
  • 1/2 tsp ground cinnamon
  • 2 tbsp clear honey
  • 200ml semi-skimmed milk
  • 2 ripe pears, cored and grated

Toppings 1

Toppings 2

Toppings 3

How to make it

  1. Preheat the oven to 160C, gas mark 3.
  2. Mix together the oats, dried fruit, almonds and cinnamon and spread out on a large baking tray.
  3. Drizzle over the honey and mix to evenly coat.
  4. Bake for 15 minutes until golden. Allow to cool.
  5. Stir in the milk and allow to soak, in the fridge ideally, overnight.
  6. Stir in the grated pears and serve with yogurt or a little extra milk.

Great for on-the-go breakfast, simply place in a sealed pot or container with a little natural yogurt.