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    Home > Recipes > Breakfast

    Make-Ahead Muesli

    Published: Aug 4, 2014 · Modified: Apr 22, 2020 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    ~Recipe Disclosure~

    “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.”

    Make Ahead Muesli

    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.

    Stone Fruit Compote

    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 To-Go

    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.

    Muesli with stone fruit compote

    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!

    Hungry for more? Be sure to follow the blog on Bloglovin and find Dietitian in the Kitchen on Twitter, Facebook, Pinterest, and Instagram!

    Muesli with stone fruit compote

    Make-Ahead Toasted Muesli

    Set up your week for success by starting the day out right. This make-ahead toasted muesli mix takes the thinking out of breakfast and provides optimum fuel and nutrition for folks on the go!
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 Servings

    Ingredients

    • 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

    Mix ins:

    • 1 cup 1% or skim milk per serving
    • stone fruit compote

    Instructions

    • 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.

    Muesli assembly:

    • 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.

    Notes

    Serving and flavor suggestions: 1. Apple cinnamon - combine ½ cup unsweetened applesauce, 1 tablespoon maple syrup and 1 teaspoon cinnamon with the muesli mix and milk before refrigeration. 2. Jams and fruit butters - swirl in your favorite flavor when you add milk to muesli mix and let flavors marry overnight. Pumpkin butter or cherry preserves would be delicious! 3. Peanut butter - add powdered peanut butter to the milk and oats before refrigeration.
    Serving: 1Serving | Calories: 306kcal | Carbohydrates: 32.8g | Protein: 10.1g | Fat: 16.4g | Saturated Fat: 4.1g | Sodium: 79mg | Potassium: 283mg | Fiber: 7.6g | Sugar: 1.2g | Calcium: 59mg | Iron: 4mg

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    Many of the links in my posts are affiliate links, which means I can get a small commission for any click or purchases made through the links. I am also an Amazon Associate and I earn from qualifying purchases.

    Reader Interactions

    Comments

    1. Cassie says

      August 07, 2014 at 8:58 am

      I keep meaning to make muesli but I haven't yet... I really need to try!

      Reply
      • Whitney Reist says

        August 07, 2014 at 5:08 pm

        Yes please do! Once you make the dry mix breakfast is truly a no-brainer for the rest of the week - just add milk!

    2. Sarah Grace FFH says

      August 05, 2014 at 9:17 am

      I love stonefruits! This is such a great breakfast idea to have on hand for a busy day!

      xoxo Sarah Grace, Fresh Fit N Healthy.

      Reply
      • Whitney Reist says

        August 05, 2014 at 10:38 am

        I'm going to be so sad when stone fruits are out of season! They are my absolute fav...guess there is always frozen!

    3. Emily @ Zen & Spice says

      August 04, 2014 at 10:26 pm

      I've never tried overnight oats! I've heard they're SO good though. Definitely a must try!

      Reply
      • Whitney Reist says

        August 05, 2014 at 7:04 am

        Yep they will add a delicious, healthy, and easy option to your breakfast routine!

    4. Serena Ball says

      August 04, 2014 at 1:01 pm

      I'm loving your summer stonefruit series! This is a delicious addition...and no coffee needed with cayenne! (:

      Reply
      • Whitney Reist says

        August 04, 2014 at 5:34 pm

        Thank you! Stone fruits are my all-time favorites - I'm going to be so bummed when they are out of season!

    5. Regan Jones (@ReganJonesRD) says

      August 04, 2014 at 10:02 am

      I was introduced to cold oats a few years ago during a photo shoot and have been in love since. Love this version.

      Reply
      • Whitney Reist says

        August 04, 2014 at 5:33 pm

        Yes it's a great way to get your oats in the summer when you don't feel like a hot cereal 🙂

    6. teaspoonofspice says

      August 04, 2014 at 10:02 am

      YUM! I haven't done overnight oats in awhile and need to change that - loving the addition of coconut to your version!

      Reply
      • Whitney Reist says

        August 04, 2014 at 5:32 pm

        Overnight oats are the best ever! They make breakfast a possibility for people on the go 🙂

    Trackbacks

    1. Roasted Grape and Sorghum Salad says:
      November 2, 2014 at 2:19 pm

      […] Java Chip N’ Oat Mini Muffins, Whole Wheat Buttermilk Waffles, Oat Crepes, Farro Salad, Make-Ahead Muesli, Toasted Granola Cups, Chile Cheddar Cornbread, and Asian Soba […]

      Reply

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