Vegan Classic Muesli

Total time8 hr 10 min

Prep time10 min

Cook time0 min

This overnight muesli is the kind of make-ahead breakfast that does all the work while you sleep. Rolled oats soften slowly alongside coarsely grated apple, bright lemon juice, and a touch of warm cinnamon, turning creamy and thick by morning. Toasted hazelnuts, almonds, or walnuts add crunch, while raisins or dried cranberries bring little pops of sweetness throughout. Spoon it into bowls and finish with fresh berries or sliced banana for an easy, no-cook start to the day. It's a simple, satisfying option that fits neatly into a vegan breakfast rotation, and it keeps well in the fridge for busy mornings all week.

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Ingredients

4 servings

2 cups rolled oats
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1 ½ cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup plain whole-milk yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
2 tbsp fresh lemon juice
2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 large apple, coarsely grated (unpeeled)
½ cup mixed nuts (such as hazelnuts, almonds, or walnuts), roughly chopped and toasted
¼ cup raisins or dried cranberries
¼ tsp ground cinnamon

For serving

fresh berries or sliced banana, for serving (optional)

Instructions

1
Toast the nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 4–5 minutes. Transfer to a plate and let cool.
2
In a large mixing bowl, combine the rolled oats, milk, yogurt, lemon juice, honey, and cinnamon. Stir until evenly mixed.

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