Chia Muesli Breakfast Pudding

By Sally Cameron on February 29, 2016

Breakfast & Brunch, Gluten-Free, the daniel plan, Vegetarian

While I’ve called this chia breakfast pudding, it’s really something called Bircher Muesli. It is sometimes called Swiss oatmeal. It was was created over a century ago by Swiss doctor to give his patients a healthy breakfast alternative. Here’s my twist, adding chia seeds to make chia breakfast pudding a modern option.

chia berry bircher muesli|

Chia Breakfast Pudding

Bircher muesli is a combination of fruit, yogurt, milk, nuts, and oats. Leave it sit overnight in the refrigerator and turns into a creamy, delicious breakfast pudding. It makes a great afternoon or post-workout snack too. No cooking required.

My first introduction to Bircher Muesli was years ago while working a special event with a dear friend. She was the head chef for the weekend. We were prepping a breakfast buffet for over 100 guests. Part of the buffet was something new to me called Bircher Muesli.

We stirred together chopped fruit, berries, yogurt, nuts, rolled oats, honey, heavy cream, and I can’t remember what all else. It looked like mush. Ugly mush. Then we covered it, stuck it in the fridge and left the kitchen. I was thinking, really? We are going to serve this stuff? The next morning, I tasted it and discovered that the ugly mush had become soft, creamy and delicious. Sort of a chunky pudding. Hello, Bircher Muesli.

While it tasted great, it wasn’t all that healthy. Lots of sugar and heavy cream. A guilty pleasure at best.  So I forgot about it, until recently.

chia breakfast pudding |

Memories Awakened

Recently I spent a long weekend with my sister in California wine country. We stayed at MacArthur Place Inn in Sonoma, CA, and they had a variation of Bircher muesli on the breakfast buffet. When I tasted it, the memory kicked in. It was terrific. Why did I forget about this? Time to revamp it make make it work for our healthier diet

How to Make Chia Breakfast Pudding

My recipe uses plain, unsweetened Greek yogurt, steel cut oats, chia seeds, almond milk, and a little honey, which is optional. Stir it all together and let it sit overnight in the fridge, covered. In the morning, give it another stir and the pudding should be creamy. If you want it looser, add a little more almond milk to get to the consistency you prefer.

To serve, divide berries in the bottom of glasses or cups, top with the chia muesli and sprinkle with almonds. For berry options, try blueberries, raspberries or mixed berries as well.

Grab and Go Breakfast

As this is made pretty much the night ahead, it makes a healthy grab and go breakfast option for busy mornings. Set cups up with berries in the fridge, cover, then just spoon in the muesli and sprinkle on the almonds in the morning. Cap and go! For another great breakfast idea with chia seeds, try my Vanilla Chia Overnight Oats.

Nutrition Facts
Chia Breakfast Pudding
Amount Per Serving
Calories 271 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 119mg5%
Potassium 304mg9%
Carbohydrates 41g14%
Fiber 12g50%
Sugar 12g13%
Protein 13g26%
Vitamin A 253IU5%
Vitamin C 25mg30%
Calcium 238mg24%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
chia breakfast pudding |
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Chia Breakfast Pudding

This creamy pudding with Greek yogurt, oats, yogurt, berries and almonds makes a healthy breakfast, change-up. No cooking required, just an overnight stand in the fridge. It’s a twist on Swiss Oatmeal, known as Bircher Muesli. I use blackberries, but blueberries or mixed berries would work well too.
Course Breakfast, Snack
Cuisine American
Keyword chia, pudding
Servings 4
Calories 271kcal


  • 6 ounces plain unsweetened Greek yogurt
  • 3/4 cup steel cut oats
  • 2 tablespoons chia seeds
  • 1 1/4 cups almond milk
  • 1 tablespoon raw honey or maple syrup
  • 1 dropper full of liquid vanilla flavored stevia drops
  • 1 container blackberries 6 ounces, blueberries or mixed
  • 4 teaspoons slivered almonds or chopped walnuts


  • Stir yogurt, oats, chia, milk, honey and stevia together in a medium bowl. Cover and refrigerate for approximately 12 hours or overnight to allow the pudding to soften and get creamy.
  • In the morning, stir the pudding. If you would like it more fluid, stir in a little extra almond milk. To serve, divide berries between four small glasses or bowls, top with 1/2 cup of the muesli and sprinkle with almonds.


For a grab and go morning breakfast, set small jars with lids or other travel containers up with berries the night before in the refrigerator. In the morning, stir the pudding, add berries and nuts, cap and go.


Calories: 271kcal | Carbohydrates: 41g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 119mg | Potassium: 304mg | Fiber: 12g | Sugar: 12g | Vitamin A: 253IU | Vitamin C: 25mg | Calcium: 238mg | Iron: 3mg
  1. Denise - March 1st, 2016

    Yummy. I almost taste it reading your post. I will have on weekend.

  2. Nancy - March 4th, 2016

    Thank you for the recipe, Sally.

    This was delicious! I used a combination of fresh blueberries and pomegranate for the fruit, which added more color and texture. I chose chopped pistachio for the nuts. And I sprinkled on a little cinnamon.

  3. Sally Cameron - March 10th, 2016

    Sounds great Nancy!

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