This Muesli recipe is full of rolled oats, yogurt and fruit make up this perfect make-ahead breakfast that kids love! This muesli recipe is an awesome healthy gluten-free breakfast too!
It was a few months ago now that Melanie and Tom (Kevin’s parents) came to visit us in Georgia and mom shared her muesli recipe with me. I had heard her talking about making this concoction of yogurt and oats before but the idea of eating raw oatmeal always sounded a bit strange to me. Granola and yogurt? Yes, that made sense, but the few times I had sprinkled raw oats on my yogurt it had been sorely disappointing so I didn’t have much hope for muesli. Little did I know what I was missing out on!
What is Muesli?
As I was researching this post I found out that the most common muesli recipe today is uncooked rolled oats and other grains, fresh or dried fruits, or nuts, and is most commonly served dry with milk not too unlike granola. However, the original muesli recipe from the 18th-century Swiss physician Maximilian Bircher-Benner called for soaking a small serving of oats (1 TB per person approx) in water overnight to soften them and then mixing with equal amounts of lemon juice, cream, and a large finely grated apple.
And both are completely different from what we call Muesli in our house! Our homemade muesli recipe consists of yogurt, raw old fashioned rolled oats, and various kinds of fruit. It is mixed and allowed to absorb into the oatmeal for at least 30 minutes but tastes even better after 1-2 days in my opinion.
It is the perfect breakfast food in our house….namely because Noah will eat it like it is going out of style! I love that he is getting whole grains and fruit in with his breakfast yogurt. He doesn’t prefer most fruits and veggies in a stand-alone format so I am always trying to figure out new ways that he will willingly consume them.
We like to use crushed pineapple with its juice as well as fresh and dried fruit in ours. We had strawberries and mixed dried fruit this week but often we just add in sliced apple and raisins as they are almost always around. The pineapple juice naturally sweetens it and helps the oatmeal to absorb everything fully and not have stiff chewy oats.
We have noticed that using a finer rolled oat lends to a better texture, we used some thick cut rolled oats and even after 2 days they never really softened up enough to create that lovely creamy texture we love.
Gluten Free Muesli
Muesli is the perfect healthy gluten free breakfast choice, its easy to find gluten-free rolled oats. Bob’s Red Mill makes some great gluten-free options! They also make an actual dry Muesli mix as well so you could mix up this recipe up even easier!
Whatever way you decide to mix it up I am sure that after you try it this will become a staple recipe in your house too! Enjoy!
Muesli Recipe: A Healthy Gluten Free Breakfast Recipe
Rolled oats, yogurt and fruit make up this perfect make ahead breakfast. An awesome healthy gluten free breakfast too!
Ingredients
- 2 cups rolled oats
- 2-2 1/2 cups plain yogurt
- 1/3 cup crushed pineapple with juice
- 1/2 cup dried fruit we used a mixed dried fruit blend
- Optional:
- Fresh Fruit
- Honey to taste if desired I like mine plain or with just a tablespoon of honey
Instructions
1. Mix all ingredients. Let stand 30 min if possible to absorb liquid. It can be made days in advance.
2. The longer it is stored the drier it gets so you may need to add more yogurt or pineapple to taste in the following days.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 484Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 210mgCarbohydrates: 87gFiber: 8gSugar: 53gProtein: 22g
daisy says
That looks scrumptious! And it couldn’t be easier. Thanks for sharing.
Shashi @ RunninSrilankan says
I am not a fan of store bought muesli, but your muesli sounds wonderful – with the yogurt, does this need to be stored in the refrigerator for 1-2 days?
Dani Meyer says
Hey Shashi,
You can store it if you like or eat after about 30 min. It will soften the oats more over a day or two but we usually eat it the same day too cause we are impatient 🙂
I also realized that my measurement for yogurt was off just now so the recipe has been updated.
xoxo
Shashi @ RunninSrilankan says
Ok – Cool – thanks so much! I hope to try this soon – waiting for warmer days here in Georgia!
Dani Meyer says
Shouldn’t have to wait for long! I remember those flip flop days in Georgia’s balmy March days quite well 🙂 Won’t be happening anytime soon here in OR though! We do like this in the winter too though its always being served up here.
xoxo
Jen @ Savory Simple says
One of my favorite breakfasts!
Caroline says
Definitely going to give this recipe a try!