Name: Muesli Breakfast Bowl (10 Minute Recipe)
Total time: 10 min
Ingredients: ½ cup old fashioned oats; ¾ cup almond milk (or milk of choice); 2 TBS walnuts (chopped); 1 TBS chia seeds; 1/4 tsp cinnamon; 1 tsp honey (optional)

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This muesli breakfast bowl is nutritious, easy, and a perfect breakfast for when the weather starts getting warmer.

Every bite is nourishing thanks to the whole grain oats, walnuts, chia seeds, and cinnamon.

The best part? You can make it in 10 minutes the morning of for a quick breakfast or assemble it the night before for a ready made breakfast.

Trust me, you’ll love how easy this muesli breakfast bowl is. You might even find yourself making muesli a part of your daily routine throughout the spring and summer.

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What is Muesli?

Muesli is a Swiss breakfast dish that’s served cold. Think of it as the raw, oil-free, no-added-sugar sibling of granola. It mainly consists of raw rolled oats that are mixed with nuts, seeds, dried or fresh grated fruit, and then everything is soaked in milk. Yogurt is sometimes added as well. The dish can also then be drizzled with honey or some other type of sweetener.

This nutritious whole-food breakfast was created by a Swiss doctor named Miximilian Bircher-Benner in 1900.

Bircher-Benner thought illness could be alleviated with exercise and more nutritious food. He created muesli to help his patients easily eat more vitamins and minerals. In his clinic, muesli wasn’t just for breakfast, it was served at the start of every meal as a sort of appetizer.

You don’t have to go so far as to eat it three times a day, but hey, you can if you want.

Ingredients

Muesli is super duper versatile. The flavor combinations are virtually endless. After making this recipe, tryout other toppings and find your favorite way to make this easy breakfast.

This specific recipe calls for the following ingredients:

Oats – These are the main component of muesli. Oats kind of make muesli what it is. Use old fashioned oats, not quick cook oats (also known as minute oats).
Almond milk – You can use any milk you like. I chose almond milk for this recipe, but cashew milk, cow milk, or even cream can be used instead. Pick your favorite milk and use it, yo.
Walnuts – Rich in healthy fats, fiber, and several important nutrients, these tree nuts give great texture to the muesli breakfast bowl.
Chia seeds – If you’re looking to incorporate more fiber, antioxidants and anti-inflammatory properties into your diet, these little seeds fit the bill.
Cinnamon – For even more antioxidants and anti-inflammatory properties. Studies also suggest that cinnamon also helps the body regulate blood sugar.
Honey – Not only does it add sweetness to the 10 minute muesli bowl, but honey also has prebiotic properties, meaning it helps your gut stay healthy. Drizzle away, I say!

How to make muesli

Muesli is insanely simple to make. I bet you could even make it in your sleep (and some mornings after a late night, you might feel like you’re still asleep once breakfast making time comes around).

Prep. Pour the oats and milk together in a cereal bow.
Top. Add all the toppings. In this recipe the topping of choice are walnuts, chia seeds, and cinnamon.
Sweeten. Drizzle a healthy teaspoon of honey over the contents of the breakfast bowl.
Stir. Stir everything together.
Soak. Let the breakfast bowl sit for 10 minutes, allowing the oats to soften.
Eat up! Enjoy your healthy and filling muesli breakfast bowl and be amazed at how it powers you through to lunch time.

And there you go. It really is that simple.

Tips for the best muesli

With such a simple recipe, there’s not much you can mess up, but I just wanted to offer up some helpful tips to ensure you’re muesli is the * best.*

Use old fashioned rolled oats. Old fashioned oats are the whole grain of the oat while quick cook oats or minute oats have had some of the grain (along with some of the nutrition) removed. Don’t use Irish oats or steel cut oats for 10 minute muesli breakfast bowls, they will not work.
Use enough liquid. If you do not use enough liquid, there won’t enough for the oats to absorb and your muesli will be dry. You don’t want dry muesli. I like 3/4 of a cup of liquid for every 1/2 cup of oats (so a 1:1.5 ratio of oats to milk). And I find 1/2 a cup of oats to be the perfect amount for a single serving. But if you’re super hungry, by all means, do more oats. Just make sure to add the appropriate amount of milk.
Let muesli sit at least 10 minutes. Although it’s perfectly safe to raw oats that haven’t been thoroughly soaked, I prefer the texture after a minimum of 10 minutes sitting in the milk. You can even mix everything together the night before and then eat it after sitting in the fridge overnight (unfortunately, I rarely have the forethought to prep breakfast the night before, so I’ve never done this).