How to Make Easy Overnight Muesli

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

this Recipe

A simple recipe for healthy, homemade overnight muesli. If you like granola or oatmeal, then you’ll love this healthy breakfast recipe.

Overnight 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.

What Is Overnight Muesli

It’s packed with shredded coconut, raisins, nuts and seeds; the perfect option for texture freaks like me. I’m not big on 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.

How To Make Overnight Muesli

The best part about this simple breakfast recipe is that once you make your initial batch, it takes just minutes to make a bowl of overnight muesli.

Start by preheating the oven to 350 degrees F. Place the oats in a single layer on a baking sheet and toast until golden, taking care not to burn. This step helps to add flavor to the oats and results in a nutty, richer tasting muesli. 

Transfer the oats to a large airtight container along with the coconut flakes, slivered almonds, raisins, chia seeds, hemp seeds, cinnamon and salt. Store at room temperature in the pantry with your other cereals for up to 6 months. 

That’s it! Now that you’ve made your overnight muesli mix, it’s easy to create a simple bowl for breakfast the next day.

Substitutions

Swap in your favorite nuts and seeds for the ones listed here. Instead of regular raisins, golden raisins, dried blueberries, cherries, currants, apricots or other dried fruit will work. 

For extra texture and crunch, you can add in sesame seeds, sunflower seeds, walnuts, cashews, pumpkin seeds (pepitas), pistachios or pecans for some or all of the almonds and seeds in this recipe. 

If you’d like a more indulgent muesli, you can also add in chocolate chips or include a pinch of warming spices along with the cinnamon, like ginger or nutmeg.

Serving Suggestions

To serve, combine 1/2 cup of the muesli mix with milk of choice, yogurt and maple syrup. Stir together, then cover and place in the fridge for at least 3 hours or overnight.

What milk works best?

I normally have at least three different milks in my fridge at all times and as long as you like the taste of it, it will work in this muesli recipe. My go-to is usually almond milk or oat milk but any works! 

Same with the yogurt and sweetener choice. I don’t consume that much dairy, but since I serve my kids plain dairy yogurt, I usually mix a little of that into my muesli. Non-dairy yogurts will also work, and I’m partial to unsweetened or lightly sweetened coconut or almond based ones. 

You can also use honey or no sweetener at all in place of the maple syrup.

Notes And Tips

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 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. If you like cereal in the morning, then muesli is a great way to enjoy the same whole grains with added goodies– like fruit, nuts and seeds. 

For my gluten-free friends, then you’ll want to ensure that you are using gluten-free oats, otherwise this recipe is naturally gluten-free. 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.

Hope you’ll try this one and if you do, let me know your favorite muesli toppings!

More Vegan Breakfast Recipes: 

Instant Pot Raspberry Oats
Strawberry Lemonade Scones
Vegan Baked Oatmeal with berries
Healing Cranberry Smoothie
Vegan Potato Breakfast Hash

If you like this overnight muesli recipe, make sure to come back to leave a comment and and a rating. Your feedback helps other readers and seeing you make my recipes makes my day. 

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

Pin Recipe

• 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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