Dairy Free Overnight Muesli and Oats

Overnight dairy free muesli and oats

This Dairy Free Overnight 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 Dairy Free Overnight 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).

Muesli overnight oats 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!

Overnight dairy free muesli and oats

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 Bircher style overnight 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.

How to make Overnight Muesli and Oats

Originally Bircher’s overnight muesli 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 Dairy Free Overnight Muesli and Oats with fruits and nuts light but delicious and used homemade muesli and gluten free rolled oats.
  • The muesli and oats are soaked overnight in almond and coconut milk (you could use either) and then raisins are added.
  • Before serving stir through grated apple and toasted hazelnuts.
  • Decorate with and fresh berries, pumpkin seeds and pomegranate seeds.
  • The overnight muesli recipe can be started the night before and finished within 5 minutes before serving the next morning.

Overnight dairy free muesli and oats

Overnight dairy free muesli and oats

Overnight dairy free muesli and oats

For more breakfast recipes why not check out and try the recipes below.

Overnight dairy free muesli and oats

Dairy free Overnight Muesli and Oats

Razena Schroeder
This dairy free overnight muesli and oats breakfast combines the creaminess of almond and coconut milk with sweet raisins, raspberries and pomegranate and the crunch of hazelnuts and pumpkin seeds.
5 from 11 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast
Cuisine South African
Servings 2
Calories 909 kcal


Muesli mix

  • 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.


I used a combination of gluten free muesli and gluten free rolled oats, but you can use all muesli or all oats.
If you like it more gloopy, add another 125 ml of almond and coconut milk. If you do not like nut milks you can substitute it with any other dairy or non-dairy alternative.
If you do not have honey you may use stevia, maple syrup or agave nectar for sweetening. Adjust the amounts according to your taste. You may find the raisins add enough sweetness and leave out the honey garnish altogether.


Serving: 100gCalories: 909kcalCarbohydrates: 121gProtein: 20gFat: 47gSaturated Fat: 4gCholesterol: 0mgSodium: 351mgPotassium: 1396mgFiber: 19gSugar: 31gVitamin A: 255IUVitamin C: 19.6mgCalcium: 326mgIron: 9.1mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword egg free recipe, gluten free, healthy
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This was first published on 13 December 2015 and has since been updated.





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  • Reply
    Laura | Wandercooks
    August 5, 2016 at 3:43 am

    Wow, I never knew that about the history of bircher muesli – thanks for sharing! Your version looks absolutely scrumptious and I especially love the fresh raspberries on top. Combined with the pomegranate and pumpkin seeds it looks so festive and bright and happy. Yum!

    • Reply
      Razena Schroeder
      August 8, 2016 at 2:20 pm

      You are most welcome 🙂 Oats are not exactly the most textural or colorful foods, so I figured it needed a touch of both 🙂

  • Reply
    The Food Hunter
    August 5, 2016 at 1:27 am

    This is one of my favorite breakfasts

    • Reply
      Razena Schroeder
      August 8, 2016 at 2:19 pm

      It’s one of mine too since it’s no cook and make ahead 🙂

  • Reply
    August 4, 2016 at 9:24 pm

    Oh I’d definitely be the one to hit the snooze button, if my alarm didn’t come in the form of an early rising toddler 😉 Overnight oats are my favorite. Love that you used muesli in yours as well. Gotta try that.

    • Reply
      Razena Schroeder
      August 8, 2016 at 2:18 pm

      I hoped the muesli would reduce the gloopy consistency of the oats and it turned out wonderful!

  • Reply
    Bintu - Recipes From A Pantry
    August 4, 2016 at 4:40 pm

    This looks fabulous, such a healthy way to start the day. I have just made a version of bircher muesli too.

  • Reply
    Gloria @ Homemade & Yummy
    August 4, 2016 at 4:35 pm

    Overnight oats are such a great idea. Makes mornings a lot easier….and tasty too!!

    • Reply
      Razena Schroeder
      August 8, 2016 at 2:17 pm

      It’s so perfect for one who continuously hits the snooze button :O

  • Reply
    Ahu @ Ahu Eats
    April 8, 2016 at 4:07 am

    I haven’t yet gotten on the overnight oats bandwagon, but I need to. This looks amazing!

    • Reply
      Razena Schroeder
      April 8, 2016 at 11:49 pm

      It’s great to make ahead, especially if you’re time poor and don’t have a second to waste in the morning.

  • Reply
    Manju | Cooking Curries
    March 5, 2016 at 2:00 am

    That is such a pretty looking bowl. Love all kinds of overnight breakfast options!

    • Reply
      Razena Schroeder
      March 6, 2016 at 9:23 am

      I tend to get very bored eating the same thing over and over… so having as many as possible breakfast options is always a good thing 🙂

  • Reply
    Uma Srinivas
    February 29, 2016 at 5:25 am

    Looks delicious! Great option for oats eater!

  • Reply
    February 26, 2016 at 5:05 am

    This looks so delicious. A great breakfast option. I don’t eat too much muesli but if this was the option i would be diving in.

    • Reply
      Razena Schroeder
      February 27, 2016 at 12:28 pm

      I prefer muesli over the greasier and more sugary granola and always kept it on hand for a quick breakfast. It wasn’t until I tasted an overnight oats at a menu launch of one of the newer restaurants that I decided to experiment combining it with oats. I quite liked the texture that the muesli added as well as the sweetness of the fruits.

  • Reply
    Lindsey | Lou Lou Biscuit
    February 24, 2016 at 12:11 am

    oh it’s been way too long since I’ve had muesli! Your recipe looks divine!

    • Reply
      Razena Schroeder
      February 24, 2016 at 2:56 pm

      Thank you Lindsey. I love this recipe and I hope you try it some time 🙂

  • Reply
    February 21, 2016 at 4:31 am

    What a gorgeous breakfast is this! I would like to have it anyday topped with my choice of fruits and nuts..YUMM!!

    • Reply
      Razena Schroeder
      February 21, 2016 at 9:39 am

      Thanks Jayshree. I was quite surprised by how much I loved this, not being a fan of cooked oats 🙂

  • Reply
    Julia @ bavarianpicure
    December 26, 2015 at 11:24 pm

    I agree with you Razena, most Bircher mueslis don’t look appetizing. I love your twist on overnight muesli, especially the toppings!

    • Reply
      Razena Schroeder
      December 28, 2015 at 11:13 am

      Thank you! I eat with my senses first, so it has to look as appetizing as possible 🙂

  • Reply
    Kathy Hester
    December 21, 2015 at 5:55 am

    I love the idea of waking up to an almost ready breakfast. Great idea!

  • Reply
    Sarah & Laura @ Wandercooks
    December 18, 2015 at 6:26 pm

    Overnight muesli is the best. We have it a lot as we travel. So healthy, filling and nutritious. Love it with the fresh fruit too!

  • Reply
    December 17, 2015 at 3:50 pm

    I love Bircher muesli, but I love porridge too. My husband loves to eat porridge, but like you, he feels hungry 2 hrs after eating it. He’s also fine with Bircher muesli. Oats alone are obviously not enough.

    • Reply
      Razena Schroeder
      December 17, 2015 at 7:41 pm

      I find that this kept me fuller for longer than the cooked oats, and when I did feel hungry it wasn’t the raging type of ‘I need to eat five grilled cheese sandwiches now’ hunger. 🙂

  • Reply
    Platter Talk
    December 17, 2015 at 7:36 am

    We love muesli for so many reasons. This combo with fruit, nuts, and oats looks just perfect; thanks so much for sharing!

  • Reply
    Rachel @ Simple Seasonal
    December 17, 2015 at 4:45 am

    This breakfast looks like such a delicious, nourishing and quick way to start the day! I loved reading the history of this dish. I’ve seen variations of this dish around the internet but never stumbled as interesting of a post!

    • Reply
      Razena Schroeder
      December 17, 2015 at 7:38 pm

      Thanks for the kind words. It really is an easy and delicious breakfast too 🙂

  • Reply
    December 16, 2015 at 6:10 pm

    Can eating healthy get any better than this!!! Love each and every ingredient in the list, especially the almond and coconut milk. And the presentation is simply awesome too

    • Reply
      Razena Schroeder
      December 16, 2015 at 9:38 pm

      JazakAllahu khairan for your kind words 🙂 Lulu hypermarket sells the almond and coconut milk as well as plain almond milk and I really love the taste. It is great in smoothies too instead of cow’s milk.

  • Reply
    Oana @AdoreFoods
    December 16, 2015 at 2:25 am

    Your overnight muesli looks so good! Would be the perfect healthy addition to my breakfast 🙂 Thanks for sharing it!

    • Reply
      Razena Schroeder
      December 16, 2015 at 12:48 pm

      You are most welcome. I hope you try it and let me know what you think 🙂

  • Reply
    Joy @ Joy Love Foo
    December 15, 2015 at 11:12 pm

    I’m a fan of overnight muesli, this sounds great with all the fruits and nuts!