Easy Overnight Strawberry Muesli (Swiss Style)
Photograph by Tinkerbell
Prep & total time: 8 hours 10 minutes | Serves 4 | 7 core ingredients
Ingredients
3 tablespoons rolled oats (best purchased from the bulk section of your local grocery store)
6 tablespoons water
6 fresh strawberries
1 tablespoon lemon juice
1 tablespoon dried cranberries (I used pomegranate-flavored for this recipe)
1 tablespoon chopped pecans
1 tablespoon raw clear honey
Step-by-Step Instructions
Before you go to bed each night, add the rolled oats to a large bowl and pour the water over the oats to fully soak them.
The next morning, remove the stems from your strawberries and chop the fruit into ½-inch chunks.
Gently stir the chopped strawberries, lemon juice, dried cranberries, and pecans into the now softened oats.
Split the finished muesli evenly between four serving bowls, and drizzle a portion of the honey over each serving.
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Community Reviews
I threw in extra flax seeds because I had a huge batch on hand and they’re such a nutritious add-in. I wasn’t sure I’d like this without cinnamon or brown sugar, but it ended up being fantastic! It’s such a better breakfast option than the standard sugary cereals most of us eat every day. I’ll probably test other mix-ins next time, and I’m definitely going to try the apple version of this recipe too. Thanks, Tink!
This is such a nice, easy, delicious way to start my day! I swapped lemon juice for ¼ teaspoon of lemon zest, and added dried cranberries to the oats and water overnight so they could rehydrate — I love their softer texture this way. I’m not a big pecan fan, so I toasted sunflower seeds and chopped almonds instead, then added those in the morning along with strawberries, honey, and a spoonful of warm homemade yogurt. I swear I was in breakfast heaven! I will absolutely make this regularly, and I plan to test it with other fresh fruits like blueberries, mango, and raspberries. I made a large batch once and stored leftovers in the fridge; I like it slightly warm, so I just zap it for 30 seconds in the microwave before adding my yogurt. Thank you so much for another delicious healthy recipe Tink!! Made and enjoyed for PAC Spring 2011.
Most Popular Community Tweaks
The most shared adjustment to this recipe from community members is the modification above: swap lemon juice for lemon zest, rehydrate dried cranberries overnight, and swap pecans for toasted almonds and sunflower seeds to suit different taste preferences. Many home cooks also note that this recipe works wonderfully with any seasonal fresh fruit, and keeps well for up to 3 days in the fridge for quick breakfast prep.
About the Recipe Creator
This recipe was submitted by Tinkerbell, from Boise, age 51:
Hi! I’m happily married with two children, ages 26 and 12. For nearly 10 years, when this site was Recipezaar and later Food.com, I hosted several different community cooking forums. I enjoyed creating, testing, reviewing, and photographing recipes, but what I miss most are the friendships I made here. During that time, I worked as Food Editor for the Mill Creek View Newspaper in Mill Creek, WA for about 4 years. Currently I work as office manager at a small mental health clinic. I’m not active on this site much anymore, but I still appreciate and respond to every review posted to my recipes.
