Muesli is the original make-ahead morning meal. Oats are soaked with fruit, yogurt, and nuts, “cooking” while you sleep. Here, it’s paired with a jam made with the thickening power of chia seeds—no cooking required! This creamy, sweet-tart breakfast will keep you going until lunchtime.
Take it on the roadBuild parfaits in small glass canning jars for a week’s worth of breakfasts to go. |
Overnight Yogurt and Oat Muesli with Cherry Chia Jam
Ingredients
- 1 cup (250 mL) plain yogurt or nondairy plain coconut yogurt
- 1 cup (250 mL) water
- 2 Tbsp (30 mL) + 2 tsp (10 mL) lemon juice
- 2 Tbsp (30 mL) honey, divided
- 1/4 tsp (1 mL) vanilla or almond extract
- 1 apple, skin intact, cored and grated
- 2 cups (500 mL) large flake organic rolled oats (not instant)
- 1 cup (250 mL) chopped blanched almonds
- 1/4 tsp (1 mL) salt
- 2 cups (500 mL) fresh or frozen pitted cherries (defrosted if frozen)
- 2 Tbsp (30 mL) chia seeds
Nutrition
Per serving:
- calories411
- protein14g
- fat15g
- saturated fat2g
- trans fat0g
- carbohydrates59g
- sugars21g
- fibre10g
- sodium157mg
Directions
01
In large bowl, combine yogurt, water, 2 Tbsp (30 mL) lemon juice, 1 Tbsp (15 mL) honey, extract, and apple. Stir in oats, almonds, and salt. Cover and refrigerate for at least 8 hours or overnight.
02
Place remaining 2 tsp (10 mL) lemon juice, 1 Tbsp (15 mL) honey, cherries, and chia seeds in food processor. Blend until smooth. Transfer to reusable container and refrigerate for at least 6 hours or overnight.
03
In the morning, give both muesli and jam a stir. Scoop muesli into bowls and top with a swirl of jam. Or, layer muesli with jam in glasses to create breakfast parfaits.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
