We love oats in this house! Or better said, I love oats enough for the both of us. My better half does not even want to hear about oats for breakfast, unless they come in a crunchy granola bar that he can munch on after his bike ride. And that’s only to keep him satisfied until he makes himself a proper breakfast. Overnight soaked oats don’t have a winning chance to become part of his morning routine. Well, at least they didn’t have a winning chance, until I decided to step up my game. Hello, plum sauce! And thank you for making muesli so darn attractive and enticing! I didn’t even have to ask if he would like some; he was simply drawn to it.
My favorite way to eat oats is….any way, really. I love them cooked, soaked overnight, in granola or breakfast bars, in cookies and what not. I love them with milk and with yogurt. With fresh fruits and dry fruits. With nuts and seeds and whatever super foods I happen to have in the pantry. No matter how I dress them up, they make for an awesomely delicious breakfast, full of goodness and oh so satisfying. Overnight oats (or Bircher muesli) is probably the most effortless breakfast ever invented. All you need to do is simply add the oats and the milk (or yogurt) to a jar or bowl and leave it in the fridge overnight. Zero work. Unless you count pouring milk as work. But really now.
I particularly like my oats with sweet (and slightly sour) fruits like berries of all sorts, grapes and ol’ time favorite: plums! Orange and banana is another popular combination, right at the top of my list. If you don’t have any time at all in the morning to make the plum sauce, you can easily make that in the evening too, add it to the oats and milk and leave everything to soak overnight. It will be as delicious and even more convenient if you need to jump from bed straight out the door.
- For the overnight oats:
- 2/3 cups rolled oats of choice (you can go for raw, organic or gluten free oats)
- 1.3 cups sesame milk (DIY instructions below) or your favorite milk
- 2 TBSP chia seeds
- 2 TBSP sweetener of choice (raw honey, maple syrup)
- For the plum sauce:
- 4 ripe plums, pitted (variety of your choosing)
- 1 tsp lemon zest
- 1/3 tsp ground cinnamon
- pinch of freshly ground nutmeg
- pinch of vanilla seeds
- yogurt of choice (I used a plain, unflavored coconut yogurt and it is divine in this recipe)
- 1 plum, sliced
- 1 fig, quartered
- 1 tsp chia seeds
- 1 tsp honey/maple syrup
- fresh mint & thyme leaves
- optional: 1 tsp bee pollen
- Mix the milk, oats, chia seeds and sweetener of choice in a mason jar or large bowl, give it a good stir, cover and place in the fridge. Leave it overnight to soak.
- In the morning, add to the blender all the ingredients for the plum sauce and whiz until you get the most vibrant plum sauce on the planet.
- To serve, layer up your Bircher muesli: add 2 tbsp of plum sauce to the bottom of each bowl/serving jar, layer with half the muesli in each, add another 2 tbsp of plum sauce on top of the muesli and then a silky, creamy layer of your preferred yogurt (about 2-3 full TBSP to each serving).
- Top everything with fresh fruits, chia seeds, fresh herbs and bee pollen if using.