Make Ahead

Creamy Vegan Bircher Muesli

December 19, 2015
5 Ratings
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.

See what other Food52ers are saying.

  • Taylor Stanton
    Taylor Stanton
  • FrugalCat
    FrugalCat
  • Lor Lop
    Lor Lop
  • kimikoftokyo
    kimikoftokyo
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.

6 Reviews

Taylor S. January 5, 2021
This is delicious! I used dried figs instead of apricots and oat milk. Don't skip the freshly grated ginger - adds such a nice tang.
 
FrugalCat October 18, 2017
Hey non-vegans, it's also good with regular milk!
 
Kitspy August 3, 2017
I've made this twice in one week, substituting almond milk for the macadamia milk and omitting the chia seeds (both decisions were based on what I had on hand). It's been so nice to have breakfast ready to go in the mornings, and I don't need to add any sweetness to it. The last time I made it I accidentally put in two whole teaspoons of ginger powder, managed to dig out about 3/4 of a teaspoon. Still delicious, and pleasantly ginger-y!
 
Lor L. June 11, 2016
Excellent recipe, I enjoyed it very much. Tasty and low in calories
 
kimikoftokyo December 28, 2015
This a a totally very good. Though I used soy milk and substituted the dated for pitashios it was amazing.
 
kimikoftokyo December 28, 2015
Sorry auto correct it's suppose to be its actually.