Bircher Muesli from Candida Diet

Bircher Muesli

I am always on the lookout for recipes that are healthy, have simple ingredients, and are easy/quick to make. I love this recipe (courtesy of The Candida Diet) because it’s a great breakfast for those in a hurry, you can store it for a couple of days meaning you don’t need to “cook” in the morning, and it’s super healthy – though I do recommend swapping out stevia for a more natural sugar like maple syrup or raw honey. Personally, I like to add pumpkin seeds (they’re a great source of zinc, which is deficient in many people) and I will always add the vanilla!


  • cups unsweetened coconut flakes
  • ½ cup nuts such as macadamia, hazelnuts, almonds, pecans or walnuts
  • 2 Tbsp. chia seeds
  • 2 Tbsp. raw pumpkin seeds or sunflower seeds
  • ½ tsp. cinnamon
  • ½ tsp. ginger
  • ¼ tsp. fresh grated nutmeg (optional)
  • Pinch of salt


  • ½ cup Bircher Muesli
  • ½ cup coconut milk
  • Dash of alcohol vanilla (optional)
  • 2 to 3 drops liquid stevia (optional)
  • Squeeze of lemon juice
  • Plain, probiotic yogurt (optional)


  1. In a medium bowl or a container with a tightly fitting lid, add coconut flakes, macadamia nuts, chia seeds, pumpkin seeds, cinnamon, ginger, nutmeg and a pinch of salt, mix well.
  2. Store muesli ingredients in a container with a tightly fitting lid for a day or two to let the flavors develop. This mixture will keep for up to two months.


  1. In a small bowl, combine coconut milk, alcohol free vanilla, stevia and lemon juice.
  2. Stir well, then add muesli and top with a dollop of plain yogurt.
  3. For a softer texture, prepare a bowl the night before. Put a serving of muesli in a bowl and cover with the coconut milk mixture. Place in refrigerator overnight. In the morning, enjoy plain or with a dollop of yogurt.