Overnight Muesli! Assemble at night for easy breakfast in the morning! Vegetarian or vegan and gluten-free.

Muesli is the champagne of oatmeal breakfasts. It’s way more fancy than those packets of instant oatmeal and slightly more elevated than regular overnight oats. It’s packed with shredded coconut, raisins, nuts and seeds; the perfect option for texture freaks like me. I hate traditional hot oatmeal but I love muesli.

To make weekday mornings go even smoother, I’ve been relying on this overnight muesli mix for the last few weeks. A quick scoop at night with a little milk, yogurt and maple syrup and breakfast is ready to go in the morning.

I know that making a bowl of muesli doesn’t take that much time, but every minute is precious in the morning. Getting all of the ingredients out of the fridge to assemble often seems like so much work; so much that I often find myself passing on breakfast for the sake of time.

Not with this muesli! Make, store in a container in the pantry, then put together at night. It’s really that simple.

For an extra-special bowl of muesli, I prefer to remove from the fridge and top with more yogurt, fresh fruit and a sprinkle of whatever seeds I can quickly get my hands on. That’s how I eat it on mornings when I have a little more time. It’s healthy, hearty and packed with both fiber and plant-based protein.

On extra-hectic mornings, I assemble everything at night in a mason jar (just like overnight oats) then grab and go on my way out the door. Hope you’ll try this one and if you do, let me know your favorite muesli toppings!

Overnight Muesli

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: breakfast, healthy, gluten-free
• Method: no-cook
• Cuisine: american, vegan

Description

Overnight Muesli! Assemble at night for easy breakfast in the morning! Vegetarian or vegan and gluten-free.

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Print Recipe

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• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: breakfast, healthy, gluten-free
• Method: no-cook
• Cuisine: american, vegan

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: breakfast, healthy, gluten-free
• Method: no-cook
• Cuisine: american, vegan

Scale 1x2x3x

Ingredients

• 2 cups rolled oats
• 1/2 cup unsweetened coconut flakes
• 2 tablespoons pepitas (shelled pumpkin seeds)
• 1/2 cup slivered almonds
• 1/2 cup raisins
• 2 tablespoons chia seeds
• 2 tablespoons hemp seeds
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

To serve: 

• 1/2 cup of muesli mix
• 1/2 cup milk of choice
• 1/4 cup yogurt of choice
• 1 tablespoon maple syrup

Instructions

1. Preheat the oven to 350 degrees F.
2. Place the oats in a baking sheet in a single layer and cook until golden, about 5-8 minutes taking care not to burn. Remove and let cool completely.
3. Transfer to a large container with the rest of the ingredients and store in the pantry for up to one month.
4. To serve, combine 1/2 cup of the muesli mix with milk, yogurt and maple syrup. Stir together, then cover and place in the fridge for at least 3 hours or overnight.
5. Enjoy as is or top with fresh fruit and more seeds/drizzle of maple syrup.

Notes

Steel-cut oats will not work in this recipe, I recommend only rolled oats. If you use instant oats, then only cook them a few minutes in the oven to brown.

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