The last dish in my “5 People, 5 Countries, 5 Breakfasts” series is a more well-rounded version of overnight oats that I much prefer. As one of the most traditional and famous dishes in Switzerland, this breakfast bowl is extremely diverse throughout the country. It is said that you’ll never have the same birchermüesli twice, because each version tastes different depending on the chosen fruit or season.

This recipe comes from Marina in Bern, Switzerland. Having grown up in this mountainous country, birchermüesli has always been a deliciously nutritious option for Marina and many other Swiss people. It can even be seen as a healthy dessert for breakfast, and it bursts with flavor due to an array of ingredients and toppings. Colorful and vibrant fruit litter the top of most versions of birchermüesli, and Marina’s family always added granola or chopped nuts right before eating to achieve an added crunchiness.

Marina emphasizes that you need to prepare it in the evening before you enjoy it the next morning, and I think this really allows you to soak up your slow morning in peace without rushing to prepare your breakfast. However, birchermüesli was once enjoyed in the evenings and paired with café complet, or a dinner item. They would also pair it with a cup of coffee, so you are more than welcome to try this version of overnight oats in the evening and see when you prefer to eat it!

Birchermüesli is better than any other overnight oats recipe I’ve made. Whether you try your hand at concocting a new recipe, follow Marina’s instructions, or take inspiration from the many family recipes that exist throughout Switzerland, birchermüesli is sure to please. However, I highly recommend including banana and granola, as these components added so much flavor and texture to my meal.