Overnight Almond-Apricot Muesli
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© Paden Reich
I once told someone that I liked a variety of textures in my oatmeal— cereals, dried fruits, nuts, and seeds—and she said, “Oh, then you’re talking about muesli.” I had no idea, but that’s the quick difference: Oatmeal is just that, oatmeal, while muesli is a combination of ingredients, as in this recipe. The first time I had a version of this “overnight muesli,” in fact, was on the set of my show, Valerie’s Home Cooking. It was in our fridge, and my culinary producer was spooning out a serving for herself. “What’s that?” I asked. “Muesli,” she said. “It’s delicious. I made it last night.” I tried it and was over the moon. I have since adapted her recipe with my own favorites, which is the beauty of this dish. You fine-tune to your taste or alternate your favorite nuts and dried fruits. It’s easy and satisfying.
1. Preheat the oven to 350°F. Combine the oats, coconut, and pepitas on a large rimmed baking sheet. Bake until toasted, 5 to 7 minutes. Cool completely, about 20 minutes.
2. Toss together the toasted oat mixture, almonds, apricots, poppy seeds, ginger, allspice, and salt in a large bowl until combined. To prepare 1 serving of the muesli, scoop 1 cup of the mixture into an airtight container; pour the milk over the mixture to cover by 1/2 inch. Chill 2 hours or overnight. Store the remaining mixture in an airtight container for up to 2 weeks.
3. Serve the muesli chilled, drizzled with the syrup, or microwave the muesli on HIGH until warm, about 2 minutes, and drizzle with the syrup.
Any variety of fruit, nuts, sweeteners, milks, and spices can be used. I frequently use hemp seeds, which are loaded with antioxidants, instead of poppy seeds or the popular chia seeds, which I have a slight allergy to. The world is your oyster!
Make Ahead: The muesli mix can be stored in an airtight container for up to 2 weeks, and you can scoop out portions as needed. Prepare your individual portion the night before to take to work with you in the morning.
4 cups uncooked regular rolled oats
1 cup unsweetened flaked coconut
1/4 cup roasted, salted pepitas (shelled pumpkin seeds)
1 cup coarsely chopped roasted, salted almonds
1 cup chopped dried apricots
1/4 cup poppy seeds
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
1 cup unsweetened almond milk or whole milk (for 1 serving muesli)
1 tablespoon pure maple syrup or honey (for 1 serving muesli)
Hands on time
2 Hours, 35 Minutes