Muesli, aka overnight oats for impatient people like myself.

Whut?

Basically muesli is a type of “cereal” that consists of oats and dried fruit.

Oftentimes nuts, seeds and fresh fruit are invited to this breakfast party as well.

Yum, right?

Unlike granola (and oatmeal), muesli isn’t cooked.

You simply add your milk of choice to the mixture, preferably let it sit to soften for a handful of minutes, then dig right in!

So yes, overnight oats minus the overnight part.

A morning quickie, if you will, ha.

The flavor combos are nearly endless, but for this wintery version I went with (gluten-free) rolled oats, toasted sliced almonds, sweetened dried cranberries or craisins, hemp hearts and fragrant ground cinnamon.

My favorite plant milk is oat milk, for it’s naturally sweet and extra creamy.

So pour that right in…

Then top off your bowl with a generous spoonful of nutty almond butter, plus crisp apple slices—or diced apple for well-balanced mouthfuls.

Banana will add another note of sweetness.

Sounds good to me!

P.S. Toasted pecans would be a lovely addition, or simply swap them in for the almonds.

P.P.S. If you must use almond milk here, opt for an unsweetened vanilla flavored variety.

P.P.P.S. This recipe serves one hungry active individual like myself, or two not-so-hungry light eaters. Or one not-so-hungry light eater twice. Math.

P.P.P.P.S. I made this recipe twice and had two photoshoots, and both times the lighting just wasn’t it. So you get what you get! That’s Seattle winters for you I guess.