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
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 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.