Dairy Free Overnight 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!

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.

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

• Homemade Toasted Luxury Berry Nut Muesli
• Easy Homemade Granola
• Greek Yogurt and Granola breakfast bowl
• Mieliepap with fresh berries
• Almond and Coconut breakfast pancakes
• Banana Pancakes with mixed berries

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

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Breakfast and Brunch

Cuisine South African

Servings 2

Calories 909 kcal

Ingredients

  

1x2x3x

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

Garnish

• 6 Raspberries
• 10 ml pomegranate seeds
• 15 ml pumpkin seeds
• 5 ml honey

Instructions

 

• 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.

Notes

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.

Nutrition

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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