“By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Today I'm here to make your Monday's easier. And better. Scratch that. Today I'm here to make your week easier and better. How so? With this make-ahead muesli. Yep. Ever heard of overnight oatmeal? If you are on Pinterest, you have heard of it and most likely have made some version of it and marveled over what an easy, tasty, and healthy breakfast option it is. Pinterest has made it the "new" make-ahead breakfast item of the past year or so but what they are not telling you is the miraculous "overnight oatmeal" phenomenon is just a different name for muesli, a humble oat and dairy-based dish with Swiss and German roots that was developed in the 1900's.
So overnight oatmeal isn't a new thing. However, if you've been skeptical about eating cold oatmeal and have yet jump on this train, consider trying it today. With this recipe, if you like. It's gonna make your life easier because it involves making a large dry mix of oats, nuts and chia seeds that you can use throughout the week. Your daily make-ahead breakfast ritual will only involve dumping some of the mix in a jar and covering with milk and fruit before bed. Wake up and voilà! Breakfast is ready. Your life is also going to be better because of the way this muesli tastes. You see, this muesli mix is toasted. This gives it a deep nutty flavor which, in my opinion, is far more delightful than plain raw oats and nuts soaked in milk.
Muesli can be chock full of healthy little nuggets like oats, nuts, seeds, dried fruit, and fresh fruit. However, the store-bought kind is often also full of added fats and sugars. I've found that making a dry mix to store in your pantry lets you control added fats, sugar and sodium at your discretion. My current muesli mix involves omega-3 rich walnuts and and chia seeds, which also lend extra fiber and a good dose of protein. This dry mix also lends itself to an endless list of delicious mix-ins and toppings. Today I'm continuing to enjoy the summertime stone fruits and have added this delicious compote to my oats.
What's your experience with overnight oats? Haven't tried them yet? Feel free to share your healthy make-ahead breakfast dishes in the comments section below!
Make-Ahead Toasted Muesli
- 4 cups old-fashioned rolled oats not quick-cooking
- 1 cup chopped walnuts
- 1 cup unsweetened shredded coconut
- ¼ cup chia seeds
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon coarse ground Kosher salt
- 1 cup 1% or skim milk per serving
- stone fruit compote
- Preheat oven to 325.
For the make-ahead muesli:
- Line a large baking sheet with foil or parchment. In a large airtight container, combine the oats, nuts, coconut, chia seeds, salt, and spices. Place the lid on a shake to combine thoroughly. Place the oat mixture on the baking sheet and spread out evenly. Reserve the airtight container for storage once the oat mixture is toasted.
- Toast the oat mixture for 15-20 minutes, stirring occasionally for even browning, until golden brown. Cool to room temperature and store in the large airtight container at room temperature for up to 2 weeks or up to a month in the refrigerator.
- Place ¾ cup muesli mixture in a jar or bowl. Add 1 cup milk to just enough to cover the top. Cover and refrigerate overnight and up to 8 hours. When ready to eat, top with stone fruit compote, if desired. See below for other topping suggestions.
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