On my college campus, the most popular cafe/restaurant is Au Bon Pain. It’s located in the center of everything, and I always go there when I need a warm drink or a bite to eat.
If you’ve ever been to Au Bon Pain, you know that they sell cups of muesli in the refrigerated section. I finally tried their muesli last week, and it was actually really delicious. And because it was so delicious, I recreated it for breakfast the next day.
Muesli is really just traditional “overnight oats.” You simply soak the oatmeal in milk the night before, and in the morning, you can add the toppings and mix-ins.
The great thing about muesli is that it doesn’t take a lot of work. The only tricky part is remembering to soak the oats.
Try this muesli recipe for an easy, no-cook and healthy breakfast.
Traditional Muesli Recipe
You can customize the recipe with any kind of topping or mix-in, but for this version, I tried to stay true to the original. I used a 1:1 ratio of milk to oats, and it was a little dry in the morning. You can either add more milk overnight or add 1/4 cup of extra milk in the morning, which I prefer. I didn’t want the muesli too sweet, so I added only a tiny bit of honey, but you can add as much or as little as you’d like.
Prep Time: 2 minutes the night before Cook Time: 10 minutes in the morning
Serves: 1 hungry portion, or 2 smaller portions
1. (2/3 cup) Whole rolled oats
2. (2/3 cup) Soy milk–or any other kind of milk you prefer
3. (1 tablespoon) Chia seeds–optional
4. (1 teaspoon) Honey–or however much you like
5. (1/2 cup) Small diced apple
6. (Small handful) Dried fruit–I used Craisins
7. (1 teaspoon/dash) Ground cinnamon
8. (1/8 cup) Sunflower seeds–or any other nuts you prefer
9. (1 tablespoon) Shredded coconut–optional
10. (1/4) Extra milk–optional
1. Mix the oatmeal, milk and chia seeds and soak overnight
2. In the morning, mix in the rest of your ingredients and add extra milk, if you’d like
3. Dig in!