Overnight Coconut Muesli

Over this last winter, we got into the habit of eating oatmeal for every weekday breakfast. I’m talking good overnight steel cut oats.

We’ve always been a big oatmeal family, but there were probably entire months over the winter where we would eat oatmeal at least five times a week. Our kiddo loved it (or at least loved throwing it) and it was a filling and healthy way to start the day.

One problem: HEAT. When you know it’s gonna be 95 degrees outside a big steaming bowl of oatmeal isn’t exactly how I want to kick my day off.

This overnight muesli is this summer’s answer to eat oatmeal when it’s hot! It’s easy to make, stores great for a few days, and the topping options are pretty endless. Stay cool, people!

Overnight Coconut Muesli

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Author: Nick Evans

Servings: 4 Servings

Prep Time: 10 minutes minutes

Cook Time: 1 minute minute

Chilling Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

On hot summer days, I sometimes crave oatmeal, but without the heat. This chilled overnight muesli is definitely the answer.

Ingredients 

• 2 cups rolled oats
• 1 cup Greek yogurt
• 2 cups milk, OPT: Substitute 1 cup coconut milk
• 2 apples, grated
• ½ teaspoon cinnamon

Toppings:

• Strawberries
• Kiwi
• Blueberries
• Shredded Coconut
• Honey or Agave syrup

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Instructions

• In a large bowl, stir together oats with milk and yogurt. For extra coconut flavor you can stir in 1 cup of coconut milk in the place of 1 cup of milk. Fold in grated apples and cinnamon. Cover tightly with plastic on top of the muesli and store in the fridge overnight.
• When ready to serve, stir muesli well to combine ingredients. If it seems really dry add another dash of milk.
• Serve muesli piled in bowls topped with shredded coconut, blueberries, strawberries, kiwi, and a drizzle of honey or agave syrup.

Nutrition

Serving: 1bowl | Calories: 305kcal | Carbohydrates: 48g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 68mg | Potassium: 499mg | Fiber: 6g | Sugar: 17g | Vitamin A: 250IU | Vitamin C: 4mg | Calcium: 235mg | Iron: 2mg

Course: Breakfast & Brunch, Main Dishes

Cuisine: American

Overnight Coconut Muesli

I’m a big fan of overnight oatmeal, but this muesli is even easier to make. You don’t have to touch your stove. Just stir together some oats with milk and yogurt. If you want to amp up the coconut flavor (YES PLEASE!) you can substitute one cup of coconut milk in place of one cup of milk.

• Is it worth it to make your own granola? Read my homemade granola breakdown!

Then stir in the grated apple (I leave the skins on) and cinnamon. This will sit together all night and be really delicious in the morning.

One tip about storage. If you cover your bowl with a piece of plastic wrap and actually press the plastic wrap onto the top of the muesli, you’ll keep the air out which means zero apples turning brown! It wouldn’t affect taste either way but it’s a little more visually appealing the next day if you don’t have browned apples on top.

Then next morning stir it together and the oats will have soaked up most of the liquid! If your mixture seems too dry, you can add a bit more milk. The consistency is your preference though. Some people like it very dry and other like it almost like a porridge.

Now it’s time for toppings galore! As you might imagine you could add pretty much anything to these bowls. I recommend shredded coconut and honey or agave syrup if you are doing a coconut version like I did.

I like a variety of berries also, but if you want something crunchier you could toss on some nuts. Chopped hazelnuts would be particularly good I think.

Keep the stove off but get your oats in anyway thanks to this overnight coconut muesli!

• Need another healthy breakfast idea? Try my Flax Muffins or Banana Whipped Oatmeal!