Creamy Vegan Bircher Muesli

By • December 19, 2015 3 Comments

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Author Notes: I used to think that truly authentic bircher muesli—the kind I ate as a kid at my great-aunt's home in Oftringen, Switzerland—wouldn't be possible without whole milk or yogurt. But homemade, unstrained macadamia milk creates a perfect base for this sweet, rich, and comforting breakfast.Gena Hamshaw


Serves 4

  • 2 cups rolled oats
  • 4 teaspoons chia seeds
  • 3 tablespoons slivered or sliced almonds
  • 3 tablespoons coconut flakes (or shredded coconut, though the flakes will hold their own better overnight!)
  • 2 pitted and chopped Medjool dates
  • 1/4 cup chopped dried apricots
  • 1 teaspoon ground cinnamon
  • 2 teaspoons finely grated, fresh ginger (or 1/2 teaspoon ginger powder)
  • 3 1/2 cups vanilla macadamia milk (
  • Maple syrup, for serving (optional)
  1. Combine all ingredients in a glass mixing bowl. Cover and transfer to the fridge. Allow to sit overnight. In the morning, divide the muesli into bowls and serve, with a drizzle of maple syrup if desired.

More Great Recipes: Rice & Grains|Breakfast & Brunch|Breakfast|Coconut

Topics: Breakfast, Vegan Cooking, Brunch, Make-Ahead Meals, Vegetarian Cooking