• Menu
  • Skip to primary navigation
  • Skip to secondary navigation
  • Skip to main content
  • Skip to primary sidebar

Life In Pleasantville

Food, Travel, Life

  • Home
  • Travel
    • Canada
      • Ontario
      • Quebec
    • Caribbean
      • Jamaica
    • Europe
      • France
      • Holland
      • Italy
    • Mexico
    • RVing
    • Tahiti
    • United States
      • California
      • The Florida Keys
      • New York City
  • Food & Drink
  • Life
    • Divorce
    • Humour
    • Parenting
  • TV & Radio
  • Disclosure
  • Privacy
  • Contact
  • Home
  • Travel
    • Canada
      • Ontario
      • Quebec
    • Caribbean
      • Jamaica
    • Europe
      • France
      • Holland
      • Italy
    • Mexico
    • RVing
    • Tahiti
    • United States
      • California
      • The Florida Keys
      • New York City
  • Food & Drink
  • Life
    • Divorce
    • Humour
    • Parenting
  • TV & Radio

Overnight Muesli – A Healthy Make Ahead Breakfast

overnight muesli

By //  by Leslie Foster 2 Comments

1 shares
  • Share
  • Tweet

overnight muesli, healthy breakfastsI have lots of friends who say that they *can’t* eat breakfast.  I don’t have that problem.  I love breakfast.  I love toast, cereal, French toast, fruit salad, omelettes. There’s not a lot I won’t eat at breakfast.  And I particularly like breakfast for dinner. 

I also like variety.  My Mom has had a bowl of oatmeal every morning for breakfast for what seems like forever.  Her only variation is the frozen fruit she puts on top, raspberries or blueberries.  I don’t like eating the same thing for breakfast day in and day out for months or even years on end.  That’s why I like recipes, like this overnight muesli, that offer a lot of variations.

Muesli is one of those fabulous versatile breakfasts that you can change up to suit your mood. Traditional muesli is made by soaking oats and dried fruit in yogurt.  Even that offers you lots of options for changing texture and flavour.  Change the oats (rolled, steel cut) or go crazy and add ground flax, wheat germ, oat bran, or chia seed.  And then try different flavoured yogurts.  The combinations number at least in the hundreds, right?  Then, you add your dried fruit; cherries, cranberries, raisins, mango, coconut, pineapple.  But why stop there?  I love to throw in some chopped apples, bananas, berries.  And then, the piece de resistance, top with roasted nuts or seeds. 

Now we’ve reached infinity with the possible combinations.  So I’ll give you a recipe, but I’d use it as a guideline for ratios, nothing more.

Print

Overnight Muesli

Prep Time 10 minutes
Total Time 8 hours
Servings 4

Ingredients

  • 2 cups uncooked oats (quick, old-fashioned, steel cut)
  • 1 ½ cup milk almond milk, coconut milk (whichever you prefer)
  • 1 ½ cups yogurt plain or flavoured
  • ½-1 cup dried fruit
  • 1-3 tablespoons honey maple syrup, or agave (I only use sweetener if I use plain yogurt)
  • A pinch of cinnamon nutmeg, cardamom, ginger, or any other spice you like or a dash of vanilla

Instructions

  1. Mix all ingredients in a bowl.
  2. Cover and refrigerate overnight.
  3. Serve with fresh fruit and toasted nuts and seeds.

The less refined the grains, the longer it needs to soak.  Overnight works for all types of grain but in a pinch, you can used quick rolled oats and make muesli in the morning.  Higher amounts of liquid and yogurt yields a more mushy consistency. If you prefer thicker texture, use less milk and yogurt.

I recommend waiting to add any fresh fruit and toasted seeds or nuts just before eating, but that’s just my preference. 

The best part about this recipe is that you can make enough to last 3 or 4 days.  It tastes better and better the longer it sits. And if you reduce the portion to half a cup, muesli makes a great afternoon snack.

Mmmuesli

Share this:

  • Email
  • Tweet

Related

Filed Under: Breakfast, Food & Drink, Recipes Tagged With: healthy breakfasts, Make Ahead, make ahead breakfasts, muesli, overnight breakfasts

About Leslie Foster

A graduate of the MBA program at York University, Leslie pursued a career in Marketing and Communications for over a decade before leaving that world behind to become an entrepreneur. She is the creator of Ottawa’s uber-cool family entertainment and edutainment company Funatorium Exploriumfollow. She has always loved to write and started freelance writing for local Ottawa publications about three years ago. She writes about family, food, travel, and also dabbles in copywriting. Her dream is to retire as a travel writer … who wouldn’t want those perks! She is mom to an amazing son and wife to a pretty terrifc guy. She is a perpetual idea generator and believer of all things good in the world.

Previous Post: «how to make maple taffy on snow How to Make Maple Taffy on Snow
Next Post: 10 Stocking Stuffers For Fashionistas Stocking Stuffers for the fashionista on your list»

Reader Interactions

Comments

  1. Tonel

    December 14, 2014 at 10:24 pm

    Looks amazing, I’m definitely making this!

    Reply
    • Leslie Foster

      December 15, 2014 at 10:28 am

      The toasted seeds and nuts make it uber delicious. I also like chunks of raw apple for texture variation. Hope you love it Tonel!

      Reply

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Connect With Us Online

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Connect with Me on Facebook

Connect with Me on Facebook
  • Disclosure
  • Privacy
  • Contact
1 shares
 

Loading Comments...