One of my all-time favorite breakfasts is Bircher Muesli, a dish of oats soaked overnight in yogurt and served with fruits and nuts (see the traditional version of Bircher muesli here). I often serve this at workshops and have yet to meet a person who doesn’t love its fragrant, creamy deliciousness.
However, since quite a few of my clients are sensitive to dairy foods and grains, I have created a dairy-free, grain-free version of this delectable dish so they don’t miss out. (This dish is vegan, too, in case you’re that way inclined.)
All the benefits of the traditional, dairy-based Bircher muesli apply here, too: Oodles of probiotics, prebiotics, fiber, healthy fats, anti-inflammatory ingredients and a delightfully nutty-fruity-cinnamony flavor profile.
I top it off with a swirl of pureed raspberries, but if you don’t have a blender or couldn’t be bothered, just mash the raspberries with a fork and a little added sweetener (if they’re tart).
Overnight Noats (dairy-free, grain-free Bircher muesli)
- 8 oz (1 cup) unsweetened almond yogurt I use this brand; other plant yogurts, like cashew or coconut, work too here, though they have different nutritional profiles (less protein)
- 1/2 cup unsweetened soy milk or other plant milk, ideally one that provides protein (hemp milk does; almond & oat less so)
- 6 tbsp hemp protein powder I use this brand
- 2 tbsp chia seeds
- 2 tbsp hemp hearts hulled hemp seeds
- 2 tbsp pumpkin seeds raw, shelled
- ½ tsp cinnamon
- 2 tsp Lakanto (a non-caloric sweetener made form a mixture of monkfruit sweetener and erythritol); alternatively, maple syrup or stevia drops
- 2 tsp vanilla extract
- zest of ½ lemon, untreated finely grated; I use this grater
Raspberry coulis & topping
- ⅔ cup raspberries or any other berries you like
- 2 tsp Lakanto or other sweetener (see above)
- 4 tbsp fresh blueberries
- Put all the ingredients in a container with a tight-fitting lid and stir to combine. Seal tightly and refrigerate overnight.
- Put raspberries, Lakanto and 1 tsp water in a small electric blender and process into a smooth sauce.
- Spoon the moats into a serving bowl, top with raspberry coulis and top with berries. If desired, scatter a few toasted coconut flakes or chopped nuts on top.
- I usually make 3-4 servings of this dish and keep them in the fridge so I can grab it at a moment's notice. You could even divide this among individual mason jars to soak, and grab one on your way to work in the morning.