Swiss•breakfast•beginner

Everyday Swiss-Style Overnight Oats with Yogurt & Seasonal Fruit

Name: Everyday Swiss-Style Overnight Oats with Yogurt & Seasonal Fruit
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Swiss
Ingredients: 100 g rolled oats (traditional); 15 g chia seeds; 200 g thick Greek yogurt or skyr; 250 ml milk (dairy or oat); 15 g honey or maple syrup; 2 ml vanilla extract; 2 g finely grated lemon zest; 1 g ground cinnamon; 1 small pinch fine salt (about 1 g); 200 g seasonal fruit (berries, grated apple, pear, or stone fruit); 20 g toasted pumpkin or sunflower seeds; 10 g ground flaxseed (optional, for extra fiber)

A simple, everyday, nutritious breakfast: creamy Swiss-style overnight oats with yogurt, chia, and seasonal fruit—ready when you are.

Vegetarian🥜Nut-Free

Glass jars of creamy overnight oats with berries, seeds, and yogurt on a bright breakfast table.

Prep Time

10 min

Cook Time

- min

Total Time

10 min

Servings

When your mornings beg for something simple, everyday, and undeniably nutritious, this Swiss-inspired bowl answers like a friendly alarm clock—with better manners and no snooze button. Creamy oats swell overnight, tangling with tangy yogurt and chia to greet you at dawn, chilled and ready. It’s the kind of breakfast that keeps promises: steady energy, gentle sweetness, and a texture that feels like a hug in a jar.

Inspired by the original Bircher muesli, this version celebrates seasonal fruit, from bright berries in summer to crisp apple and cinnamon in autumn. A little lemon zest keeps everything lively, while seeds add crunch and minerals without complicating your morning. It’s make-ahead magic with European roots and modern ease—nutrient-dense, wallet-friendly, and delightfully low-effort.

Tip from the Alps: balance sweetness with a pinch of salt and a touch of lemon; your oats will taste more vibrant, letting the fruit shine. Pack it the night before, and tomorrow’s you will be very impressed with tonight’s you.

Ingredients

No-cook staples that turn into a creamy, satisfying breakfast while you sleep.

100 g rolled oats (traditional)
15 g chia seeds
200 g thick Greek yogurt or skyr
250 ml milk (dairy or oat)
15 g honey or maple syrup
2 ml vanilla extract
2 g finely grated lemon zest
1 g ground cinnamon
1 small pinch fine salt (about 1 g)
200 g seasonal fruit (berries, grated apple, pear, or stone fruit)
20 g toasted pumpkin or sunflower seeds
10 g ground flaxseed (optional, for extra fiber)

Nutrients

ironsource
From oats and seeds
fiberhigh
From oats, chia, flax, and fruit
omega3good
ALA from chia and flax
calciumgood
From yogurt and milk
proteingood
From yogurt, chia, and oats

Instructions

Stir, chill, and top—the fridge does the hard work.

1
In a medium bowl, combine oats, chia seeds, flaxseed (if using), cinnamon, and salt.
2
Whisk yogurt, milk, honey (or maple), vanilla, and lemon zest until smooth.
3
Pour the wet mixture over the dry; stir thoroughly so no pockets of seeds remain.
4
Fold in half the fruit; cover and refrigerate at least 4 hours, ideally overnight.
5
In the morning, stir, adjust thickness with a splash of milk if needed, and portion into bowls or jars.
6
Top with remaining fruit and sprinkle with toasted seeds before serving.

Chef's Tip

Mash a few berries or grated apple into the mixture before chilling to naturally sweeten and tint the oats—no extra sugar needed.

Fun Fact

Modern overnight oats are cousins of Bircher muesli, created by Swiss physician Maximilian Bircher-Brenner in the late 1800s as a fresh, fruit-forward health food.

Did you like this recipe?

Show some love and help others discover this amazing dish!

Remix This Recipe

Want to make this recipe your own? Try one of these suggestions or create your own twist!

Reviews

No comments yet. Be the first to share your thoughts!

Ready to create your own magical recipe?

Generate unique recipes tailored to your taste preferences, dietary needs, and what's already in your kitchen.

Create Your Recipe

fandango

I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.

View profile