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Photo of Bircher muesli with rhubarb compote by WW

Bircher muesli with rhubarb compote

Total Time
40 min
5 min
5 min
Kick-start your morning routine with stewed fruit and oats mixed with chia and linseeds. These small seeds are high in omega-3 fatty acids, which may benefit heart health.



1 medium


250 g, cut into 3cm lengths

Caster sugar

2 tsp

Rolled oats, dry

cup(s), (60g)

Linseed or flaxseed

1 tsp


2 tsp, pumpkin seed kernels

Chia seeds

1 tsp

Skim milk

cup(s), (160ml)

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)


  1. Finely grate ½ teaspoon of rind from orange. Using a sharp knife, cut and discard remaining rind and pith from orange. Cut the flesh into 2cm pieces and place in a medium saucepan with grated rind, rhubarb and sugar. Cook, stirring occasionally, over medium heat for 5–10 minutes or until rhubarb is tender but still holds its shape. Transfer to a plate. Cover compote and refrigerate for 30 minutes.
  2. Meanwhile, place oats and ⅔ cup (160ml) boiling water in a heatproof bowl. Soak for 10–15 minutes (see tip). Add linseeds, pepitas, chia seeds and milk and stir to combine. Serve with compote and yoghurt.


TIP: To save time in the morning, you can prepare the oat mixture and stew the fruit the night before. Store in airtight containers in the fridge. Compote suitable to freeze or up to 1 month. Alternatively, store in an airtight container in the fridge for up to 3 days. Make sure you use traditional whole rolled oats rather than chopped quick-cook oats. Whole rolled oats are more filling as they take longer for your body to digest.