A few years ago on a cruise, my friend Allison and I discovered the wonder that is muesli, and for some reason I’ve only made it at home once… I don’t know why, it’s the perfect breakfast for me b/c the prep is done the night before (when I’m still coherent!).
Something wonderful happens when you soak oats overnight. They release this creaminess that is supposedly connected to them being a “higher fat” grain –15% of calories from fat, according to cronometer.com. Honestly, I don’t care how it happens, I’m just glad it does!
“Anything Goes” Bircher Muesli
- 1-2 cups rolled oats (I use old-fashioned and not instant, but feel free to experiment)
- 1 1/2 – 3 cups non-dairy milk (rice, almond, soy, etc.)
- nuts and seeds (sliced almonds, pecans, walnuts, sunflower seeds, pepitas, etc.)
- dried fruit (raisins, cranberries, prunes, dates, figs, etc.)
- fresh fruit (blueberries, halved grapes, bananas, chopped apples, peaches, etc.)
- green-leaf sprouts or micro greens (totally my addition and not traditional)
- sweetener if needed (1/4 cup apple juice or 2 tablespoons maple syrup)
The night before, add some rolled oats to a bowl. Cover well with milk so that most of the oats aren’t visible (the oats will soak up the liquid overnight, so make sure there is enough milk for that to happen). At this point I like to add my nuts and seeds, but if you like them really crunchy, wait till the morning. Cover bowl and place in the fridge.
The next morning, add a few tablespoons of dried fruit, a handful of fresh fruit, and some mini-greens if you’re up for it. Check sweetness level, and if you’re needing some, add your favorite sweetener (since I used unsweetened milk, I added some apple juice). Serve cold.