Start your day with a bowl of this easy overnight maple cinnamon paleo muesli served with crisp apples.
If you tend to skip breakfast because you’re too tired or too rushed most mornings then you’ll want to try this paleo muesli. It’s a quick and simple, but filling breakfast you prepare ahead of time so it’s ready to go when you are.
Bircher muesli is hearty and loaded with dried fruit, nuts and apple. It’s an ideal breakfast for busy mornings since everything can be prepped the night before and easily adapted to what you have on hand.
How to make paleo muesli:
Traditional bircher muesli is made with oats that are soaked overnight in some combination of milk, yogurt and/or apple juice but paleo muesli starts off with shredded coconut instead. The coconut flakes are roughly chopped into oat sized pieces then combined with chia seeds and coconut yogurt and left to soak overnight.
The overnight soak makes the coconut pieces tender and chewy like oatmeal and the chia seeds and yogurt create a creamy porridge-like consistency.
From there you add a finely chopped or grated tart apple tossed with a squeeze of lemon juice and a generous amount of dried fruit and nuts. You can use any combination you’d like but I’m partial to raisins and dates mixed with lightly glazed almonds and pecans at the moment. I chop and roll the dates in maple sugar with a dusting of cinnamon and coat the nuts with a cinnamon maple glaze as well for a sweet and spicy note that’s perfect for fall.
Both the fruit and nuts can be prepared the night before along with the pudding so all you’re left with is a bit of assembly the next morning; make a big batch of each and have breakfast taken care for a few days. Sweeten it as you please with extra maple syrup and serve it with almond milk. Each bite is creamy, chewy and crunchy with the sweet/tart flavor of apples, maple and cinnamon. It’s a good way to start the day.
More paleo breakfast recipes:
Paleo Muesli
Start your day with a bowl of this easy overnight maple cinnamon paleo muesli served with crisp apples.
Ingredients
For the coconut chia muesli:
- ½ cup/60g unsweetened flake coconut
- 2 Tablespoons/24g white chia seeds
- 6oz/170g plain non-dairy (coconut or cashew) yogurt
- ¼ cup/60ml filtered water
- 1 large or 2 small granny smith apples, julienned
- 1 Tablespoon fresh lemon juice
For the glazed nuts:
- ¼ cup/28g almonds, chopped
- ¼ cup/30g pecans, chopped
- ¼ cup/60ml maple syrup
- Pinch of fine sea salt
- ¼ teaspoon cinnamon
For the sugared dates:
- ¼ cup deglet noor dates, chopped into small pieces
- 1 Tablespoon/12g maple or coconut sugar
- ⅛th teaspoon cinnamon
For serving:
- ¼ cup raisins
- Almond or cashew milk
Instructions
Make the coconut chia muesli:
- Place the chopped coconut, chia seeds, yogurt and water in a large bowl and mix well to combine. Cover and refrigerate overnight to soak.
- Toss the julienned apple with lemon juice. Place in an airtight container and refrigerate overnight.
Make the glazed nuts:
- Place the chopped nuts, maple syrup, salt and cinnamon into a skillet and cook over medium heat stirring constantly until mixture is bubbling, sticky and coats the nuts evenly separated (about 3 to 4 minutes). Spread onto parchment and let cool completely before breaking into bite-sized pieces. (Nuts can be made ahead of time and stored in an airtight container at room temperature.)
Make the sugared dates:
- Place the maple or coconut sugar and cinnamon in a small shallow dish. Rolls the dates in the cinnamon sugar mixture and shake off excess. (Dates can be made ahead of time and stored in an airtight container at room temperature.)
- To serve, divide the coconut chia mixture between bowls, top with julienned apple, glazed nuts, rolled dates and raisins. Serve with almond milk and extra maple syrup on the side.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 342Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 118mgCarbohydrates: 54gFiber: 7gSugar: 42gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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