Creamy Vegan Bircher Muesli
4.56 Ratings
Gena Hamshaw
Test Kitchen-Approved
Photo by Mark Weinberg
- Serves
- 4
- Prep Time
- 8 Hours
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.
Ingredients
- 2 cup rolled oats
- 4 teaspoon chia seeds
- 3 tablespoon slivered or sliced almonds
- 3 tablespoon 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 teaspoon finely grated, fresh ginger (or 1/2 teaspoon ginger powder)
- 3 1/2 cup vanilla macadamia milk (https://food52.com/recipes/39786-vanilla-macadamia-milk)
- 1 splash Maple syrup, for serving (optional)
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Directions
- Step 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.