This Winter Fruit Muesli recipe is an easy to make breakfast that is packed with whole grains, healthy fats, and fruit to get you through the morning! This easy recipe is vegan and gluten free.
Bircher Muesli, have you heard of such a thing? It is a breakfast concoction originating out of Sweden that is made out of toasted oats and nuts, and is soaked in a mixture of yogurt, grated apple, and milk.
It’s a little bit like granola’s healthier, lighter, more attractive Swedish cousin, and kinda like overnight oatmeal’s mentor all on one perfect breakfast dish.
The Swedes have been soaking their oats in milk overnight since before it was cool. And they do it with style.
This breakfast staple is made with less sugar than both overnight oats and granola. The little bit of honey we add in coats the oats, and the apple allows us to add less sugar while still keeping this breakfast tastefully sweet.
We also stay away from all added oils. No olive, coconut, or vegetable to be found. This keeps this recipe light and low on calories compared to traditional granola, and you still get a healthy dose of satiating fats from the nuts and seeds.
And this recipe is reeeeeal easy. We are talking 3 step, 30 minute, makes enough breakfast for the whole week easy.
The basic principle is this: add all the things into a bowl. Toss, bake, soak. Who can’t do that?
And one of those steps is optional. The middle baking step can be totally avoided if it suites your fancy, and time schedule. Take out that step and we are talking 10 minutes easy!!!
Toasting the muesli adds a little golden brown crunch, a little je ne sais quoi that I just A.D.O.R.E., but I have made this recipe many times without the toast and can attest that it is still gosh darn good. When skipping the toast, do not stir in the honey (or sweeter of choice) until you are ready to mix the muesli with the milk and yogurt. If you add the honey before, it will get soggy and probably go bad much faster. Toasting dries up the honey and makes it shelf stable.
So pick your poison: no honey and no toasting, or honey and toasting. Or I suppose you could no honey and no toast, but what’s the fun in that?
This recipe just keeps getting sweeter, honey or no honey aside, because you can swap out the mix-ins to suite your taste bud’s fancy. Change up the nuts. Change up the fruits. Omit the coconut. Add in extra coconut. Swap out the sweetener. Do your thang.
I have been dreaming of a dried mango version topped with fresh blueberries. Or what about tossing in a handful of dark chocolate chips instead of dried fruit? I can’t imagine how that could be a bad thing.
What’s not to love?
This Winter Fruit Muesli recipe is an easy to make breakfast that is packed with whole grains, healthy fats, and fruit to get you through the morning! This easy recipe is vegan and gluten free. You can choose to toast the muesli for extra crunch, or just toss it all together and go! If you are foregoing the toasting, check the notes for special instructions.
- 2 cups gluten-free rolled oats
- 1 cup pecans, roughly chopped
- 1/3 cup pumpkin seeds
- 1/3 cup dried coconut
- 1/4 cup ground flax seed
- 1/4 cup honey
- 1/3 cup raisins
- 1/3 cup chopped dried apples
- 1 cup puffed rice cereal, optional
- 2 cups prepared muesli (recipe above)
- 1 cup coconut milk
- 1 cup unsweetened coconut yogurt
- 1 large apple, grated
- orange segments, for topping
- Pomegranate arils, for topping
Preheat the oven to 350 degrees. Combine the oats, pecans, pumpkin seeds, coconut, and flax seeds in a large bowl. Stir to combine. Drizzle in the honey and toss until it is fully incorporated. Get in there and use your hands if needed. Spread this out on a baking sheet and bake for 10 minutes. Stir the muesli around, and bake again until golden brown, 5-10 minutes.
Remove from the oven and let cool slightly. Add in the raisins, dried apples, and puffed cereal. Store in a zip top bag or lidded container until ready for use.
In a large lidded container, add 2 cups of the prepared muesli, 1 cup coconut milk, 1 cup coconut yogurt, and the grated apple. Stir to combine. Transfer to the fridge and let soak for 1 hour or overnight. Serve with pomegranate arils and orange slices. Store in the refrigerator for up to 5 days.
If you are not toasting the muesli, omit the honey and add in honey to taste during the soaking phase.