Make Ahead

Creamy Vegan Bircher Muesli

December 19, 2015
Photo by Mark Weinberg
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

  • Prep time 8 hours
  • Serves 4
Ingredients
  • 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 (https://food52.com/recipes...)
  • 1 splash Maple syrup, for serving (optional)
In This Recipe
Directions
  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.

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Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.