Beetroot and Raspberry Bircher Muesli

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  • Apr 05, 2020

An earthy autumnal recipe that provides a good dose of fibre and is perfect for using up any beetroot that you have in the bottom of your vegetable draw. Use either soy or cows milk to make sure you get a reasonable serve of protein and give it a further boost by adding your favourite high protein yoghurt. Will keep in the fridge for 2-3 days.

  • Prep: 5 Minutes
  • Portions: 2 Cups


  • 1/2 cup rolled oats
  • 1 tsp pumpkin seeds
  • 1 tsp sunflower seeds
  • 1 tsp linseeds
  • 1 tsp currants
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 1/4 cup frozen raspberries
  • 1/4 cup finely grated beetroot
  • 3/4 cup unsweetened soy milk (I used a protein plus soy milk)
  • 1/2 cup plain high protein yoghurt
  • Extra fresh or frozen berries for serving
  • sprinkle of ground cinnamon (optional)


  1. Add the rolled oats, seeds, currants, lemon juice, lemon zest, beetroon and raspberries into a bowl
  2. Pour the soy milk on top, cover and refrigerate overnight
  3. When ready to serve, mix in the yoghurt to loosen the mixture and transfer the serving size you need into a small bowl or ramekin of choice
  4. Top with a few extra berries and a sprinkle of cinnamon before eating