Make-ahead bircher muesli dry mix

As you’re probably already aware, I really like a good bircher muesli. It’s a great make-ahead breakfast for busy weekdays, and it’s super nutritious and filling. Easy as it is, I wanted to create an even easier and more convenient version – hence this bircher muesli dry mix recipe!

I wanted a quick and easy recipe where you could prep a big batch of dry ingredients ahead of time, keep it in a glass clip-top storage jar on the counter, and use just as much as needed to avoid waste. I’ve essentially modified this recipe I posted a while back so that it’s make-ahead friendly. For this dry mix version, I use gluten free oats, shredded coconut, chia seeds, flaked almonds, chopped dates/currants, dried ginger, ground nutmeg, cinnamon and salt. Mix all the dry ingredients together straight into a large glass clip-top storage jar and that’s all there is to it. 

When you want to make some bircher muesli, place 3 heaping tablespoons of dry mix in a small glass jar (I normally use a 0.25 L Kilner jar for this, as pictured above). Cover the dry mix with milk (I use almond milk, but you can use any kind of milk you like) and add a teaspoon of sweetener (I use maple syrup, but other options include honey, agave, or brown rice syrup). Give it a good mix, place the top on the container and refrigerate overnight. Before serving, add toppings you like – my favourite lately has been bee pollen, but you could add some fresh berries, more nuts and seeds – whatever you like, really.  

-xo KA

Make-ahead bircher muesli dry mix

This is my extra-easy version of make-ahead bircher muesli. Making a big batch of bircher muesli dry mix and keeping it on the counter makes breakfast prep that much easier – before bedtime, just place a serving of dry mix in a small jar, add some milk and sweetener, and in the fridge it goes for the next morning. 

Ingredients:

• 3 cups | 315 g large flake oats (gluten free if needed)
• 3 tbsp chia seeds
• 1/2 cup | 45 g flaked almonds
• 1/2 cup | 60 g dessicated coconut
• 1/2 cup | 120 g chopped dates, or a mix of chopped dates and currants
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 pinch pink Himalayan or sea salt 
• Milk and sweetener of choice and bee pollen, to serve

Method:

Place all ingredients except the milk, sweetener and bee pollen in a large clip-top storage container. Close the top and give the container a good shake, so all the ingredients are well-mixed.

When you want to make a portion of bircher muesli, spoon 3 heaping tbsp of dry mix into a small storage container (I normally use a 0.25 L Kilner jar – see photos above), pour over as much milk as needed to cover the dry mix and fill the container, add 1 tsp of sweetener and give it a good mix. Place the lid on the container and refrigerate for at least 4 hours (I normally do this overnight). When ready to eat, top with a little bit of bee pollen or toppings of choice.

Makes at least 10 servings of dry mix.