Muesli-Style OverNight Oats

When I visited Germany years ago with my mother, I developed a love for the traditional Muesli breakfast. It just bursts with flavor with that grated apple, lemon juice, dried fruit, nuts and seeds.

Now that fall feels like it is finally here, and with apples in season, I wanted to share my dairy-free version with a little chia pudding influence. The nuts and seeds and dried fruit can easily be swapped for whatever you have in your pantry, as can the milk. And for those that are not dairy-free, feel free to opt for yogurt or cow’s milk as is used in the more traditional recipes.

Ingredients:

• 1/2 cup whole rolled oats

• 1 Tbsp quinoa flakes (can be replaced with more oats)

• 2 tsp chia

• 2 Tbsp slivered, sliced, or chopped almonds

• 1/8 tsp cinnamon ground

• 2 Tbsp grated apple with juices

• 2 Tbsp chopped dates (or raisins)

• 2/3 cup unsweetened almond milk (can replace with part coconut milk for creamier consistency)

• 1/2 a small lemon juiced

• 1 tsp maple syrup (or honey)

• Optional-1 tsp unsweetened coconut shreds

Method:

Place all ingredients in a mason jar with room in it for ingredients to expand. Refrigerate overnight. Serve with a sprinkle of chia, almond slivers, coconut shreds and/or fresh oats for a little added crunchy texture. Try serving warm too.

Bon Appetit!