Overnight Oats (Bircher Muesli)

Overnight Oats (Bircher Muesli)

  • Preparation 10 min
  • Cooling 30 min
  • Servings 1
Featured in RICARDO Magazine (BACK TO SCHOOL 2015)
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Ingredients

    • 1/2 cup (50 g) quick-cooking rolled oats
    • 1/2 cup (125 ml) soy or almond beverage, or milk
    • 2 tbsp currants
    • 1 pinch ground cinnamon
    • 3 tbsp (45 ml) plain Greek yogurt
    • 1 tbsp pumpkin seeds, toasted (or roasted nuts)
    • 1/2 cup (68 g) fresh berries of your choice
    • Maple syrup or honey (optional)

Preparation

Note from Ricardo

Overnight Oats or Bircher Muesli was developed at the turn of the last century by Maximilian Bircher-Benner, a Swiss doctor, and is still a very popular breakfast throughout Switzerland and Germany. The oats  need to be soaked before being eaten. During the process, the oats absorb the liquid and plump up into a hearty, thickened porridge.

This breakfast can be made up to 48 hours in advance.

Personal Note