Pear & Pistachio Bircher Muesli by "She is Visual" | Melissa's

Pear & Pistachio Bircher Muesli

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Cook time

I’ve always been a fan of a good old lazy brunch, but I believe weekday breakfasts should be treated with just as much enthusiasm. Since my husband and I had to make major diet changes for his health at the end of last year, we have been on an exciting journey to be more intentional and conscious about the sources of our food and its nutritional impact on our bodies.
 We’ve been surprised by the reaction of people when you mention you eat gluten, dairy and refined sugar-free. The usual is something down the line of “shame, so what do you eat?”.


The funny part is that we are more excited about food now than we’ve ever been, and it’s inspired us to cook much more creatively and simply. One of the exciting challenges about dietary changes is the hunt for alternatives to old favourites and this recipe transpired from one of my first hurdles: making dairy-free bircher muesli.
I have always been a full-cream and double-cream yoghurt kind of girl and this was an essential ingredient in my big batches of Bircher. I searched far and wide to find alternatives. First, I tested a cashew yogurt which delivered a very interesting textured Bircher. Coconut yogurt won the race by far – not just in the Bircher muesli, but on its own it is heavenly as well.


Since these alternatives can be pricey, I make my Bircher Muesli as a luxury and treat it as as glorified brunch, topped with Melissa’s Raw Honey and Melissa’s Pistachios. You can also add a cup of Melissa’s Tulsi Tea for added depth of flavour and you have healthy brunch perfection!




2 pears, halved and cored (not peeled)
2 pear halves from Melissa's Bottled Pears
2 cups old-fashioned rolled oats
2 cups dairy free coconut yogurt
1 cup pear juice (or make your own if you have extra pears)
¼ tsp ground cinnamon
Melissa's Raw Honey
Melissa's Pistachios
Fresh berries of your choice


  1. Using a box grater, coarsely grate the pears into a large bowl.
  2. Chop the bottled pear halves and add.
  3. Mix in the oats, yogurt, ear juice and cinnamon.
  4. Cover and refrigerate overnight. (Muesli can be stored for up to three days, covered and refrigerated.)
  5. Divide the muesli among four bowls and top with your choice of toppings, either chopped pistachios, fresh berries, raw honey or crunchy granola.
To add a little crunch, add crunchy granola as a topping like Melissa's Honey Granola.