This Overnight Dairy Free Muesli and Oats combines the creaminess of almond and coconut milk with sweet raisins, raspberries and pomegranate and the crunch of hazelnuts and pumpkin seeds.
I must confess… I would rather lie in for an extra thirty minutes every morning than get up and make breakfast, despite the fact that I love a good breakfast. With my Overnight Dairy Free Muesli and Oats, I managed to exclude many potential sources of inflammation, while having a delicious make ahead breakfast that I can grab and go in the morning.
As a child I occasionally ate the cooked oatmeal that my mother loved, but always felt like I had been starved for days within two hours of eating it. Suffice it to say, cooked oats in any breakfast form has not been a favorite of mine (except in my late Aunty Josie’s Crunchies).
I have often seen ‘Bircher muesli’ on menus over the years but it always looked too gloopy and I always passed it by, expecting it to taste as unappetizing as it looked.
When I decided to make my own version of overnight Bircher style muesli, my only experience of eating it had been at the launch of the new season’s breakfast menu at Pots, Pans and Boards at The Beach mall in Dubai.
So, with sheikh Google to the rescue, I discovered the history of Bircher Muesli; first created in the early twentieth century for his patients by Maximillian Bircher-Benner; who had eaten something similar on a hike in the Swiss Alps.
Originally it consisted of rolled oats soaked in water for at least 12 hours, to which grated apple, nuts, lemon juice and condensed milk was added. Enter the twenty first century, and we now find all manner of variations.
I’ve tried to keep my Overnight Dairy Free Muesli and Oats with fruits and nuts light but delicious. I used ready made muesli, rolled oats, almond and coconut milk, raisins, toasted hazelnuts and pumpkin seeds, grated apple, fresh berries and pomegranate.
One can start it the night before and finish it up within 5 minutes the next morning. It is perfect for those of us who prefer to hit the snooze button a few times (not mentioning any names 😉 ), instead of rising a few minutes earlier to make any breakfast, let alone a healthy and nutritious one.
The bonus is that you won’t feel hungry within two hours of eating breakfast!
For more breakfast recipes why not check out and try the Easy Homemade Granola, Greek Yogurt and Granola breakfast bowl, Mieliepap with fresh berries, Almond and Coconut breakfast pancakes or Banana Pancakes with mixed berries.
Overnight dairy free muesli and oats
- 75 grams gluten free muesli (ready made is fine, (approximately 187.5 ml or 3/4 cup))
- 25 grams gluten free rolled oats (approximately 62.5 ml or 1/4 cup)
- 375 ml almond and coconut milk (approximately 1 1/2 cups)
- 125 ml raisins (approximately 1/2 cup)
- 1 medium granny smith apple (grated)
- 15 ml lemon juice (approximately 1 tablespoon)
- 125 ml hazelnuts (approximately 1/2 cup)
- 60 ml pomegranate seeds (plus 10 ml extra to garnish)
- 6 Raspberries
- 10 ml pomegranate seeds
- 15 ml pumpkin seeds
- 5 ml honey
- Weigh or measure out the muesli and oats into a glass bowl and add the milk.
- Add the raisins and mix then cover and refrigerate overnight.
- Before serving, grate the apple directly into the bowl and add lemon juice to prevent browning.
- Add the hazelnuts and 60 ml of the pomegranate seeds
- Stir everything through but be careful not to make it mushy.
- Decant into serving bowls and top with raspberries, pomegranate seeds, pumpkin seeds and a teaspoon of honey on each one and serve.
Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
Don’t forget to share the recipe with your family and friends and #tantalisemytastebuds if you share one of my recipes that you made on Instagram!
Want more? To get new recipes delivered straight to your inbox, join our club and subscribe to Tantalise My Taste Buds.
This was first published on 13 December 2015 and has since been updated.