An overnight cold oatmeal sweetened naturally with dried fruit, nuts, and milk of your choice.
- 2.5-3 oz. plain or vanilla yogurt (Greek, skyr, or traditional)
- 1/3 c. rolled, old-fashioned oats
- 1 tbsp. quick-cooking oats or creamy buckwheat (see TIP A)
- 1/2 c. (heaping) combination of dried fruits like apples, blueberries, & cranberries (not freeze-dried, see TIP B)
- 1-2 tbsp. sliced or slivered almonds
- 1 tbsp. roasted, unsalted sunflower seeds
- 2/3 c. milk (dairy or non-dairy)
- 1-2 tbsp. jam, preserves or honey
- fresh sliced berries
- additional sliced or slivered almonds, lightly toasted
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In a 10-12 oz. mason jar or bowl, layer all of the muesli ingredients. Start with the yogurt and end with the milk (no need to stir). Cover with plastic wrap or tightly secure the lid.
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Put the jar or bowl in the refrigerator for at least 12 hours (overnight) or up to 36 hours.
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When ready to eat, mix all of the ingredients together. Top as desired with jam, preserves, honey, fresh berries, and/or additional almonds. Enjoy!
TIP A: Quick-cooking oats or creamy buckwheat (found in the hot cereal aisle) are important additions to bircher muesli because they more readily absorb the milk vs. old-fashioned rolled oats. They help provide a creamy texture when used in combination with traditional rolled oats.
TIP B: My favorite place to shop for dried fruit (and nuts, for that matter) is Trader Joe's—they have a fantastic selection. It's important to use simple dehydrated (or "dried") fruits in this recipe, not freeze-dried. Freeze-dried fruits undergo a different process entirely and the result is often brittle and chip-like. For this recipe you want soft, pliable dried fruits that will re-plump with an overnight soak in milk.