Blueberry & Coconut Bircher Muesli

5 from 8 reader reviews

Prep Time 5

Total Time 5

Servings

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Ingredients

3 tablespoons rolled oats (certified GF if necessary)
1 tablespoon raw pumpkin seeds
1 tablespoon raw sunflower seeds
1 tablespoon finely shredded unsweetened coconut
1 teaspoon flax seeds
1 teaspoon chia seeds
tiny pinch of sea salt
2 tablespoons plain or vanilla vegan yogurt
¼ cup frozen blueberries
½ cup unsweetened non-dairy milk
maple syrup or other sweetener, to taste
fresh berries, more shredded coconut etc, for topping.

Instructions

In a sealable jar or bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut, flax seeds, chia seeds, and salt. Stir them together to combine. Then, add the yogurt, blueberries, and non-dairy milk. Stir the bircher muesli thoroughly to combine.
Top the bircher muesli with a lid and leave it in the refrigerator to thicken overnight.
In the morning, give the blueberry coconut bircher muesli a stir. Add a splash of non-dairy milk if it’s thickened up too much. Stir in a splash of maple syrup if you like a touch of sweetness. Serve the blueberry coconut bircher muesli with fresh berries and more shredded coconut if you like.

Recipe Notes

I actually prefer frozen blueberries here (always in season) because they seep out their pretty blue juices overnight to colour the muesli.
I’ve made this with all seeds/coconut and zero oats, and it’s just as good. Just make sure that you bump up your chia seed amount to 1 full tablespoon.
My favourite vegan yogurts: Coyo or Lavva
Bircher muesli/overnight oat mixtures do better when they’re sweetened right before serving. I find the sweetness dissipates after the overnight thickening period, so just add in the morning.

Blueberry and coconut bircher muesli is a hearty, naturally vegan breakfast that's quite portable, easy to mix up the night before, and super delicious! Mixes up in 5 minutes!

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