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
slivered or sliced almonds
coconut flakes (or shredded coconut, though the flakes will hold their own better overnight!)
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.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.