Muesli

Rolled oats, dried fruit, and nuts soaked in cold milk or yogurt make Muesli a quick and refreshing meal prep breakfast for summer!

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I was rummaging through my pantry the other day and noticed that I had way too many half-used bags of dried fruit and nuts, and I knew exactly what I needed to make to use up all those odds and ends. Muesli! What is Muesli? The short answer: muesli is the old-school version of overnight oats. Keep reading below for a more detailed explanation!

Originally posted 3/1/2011, Updated 5/18/2022.

A batch of muesli in a bowl with ingredients on the sides.

What is Muesli?

Muesli is a mixture of rolled oats, nuts, seeds, and fresh or dried fruit that have been soaked in milk, yogurt, or juice. This dish is attributed to a Swiss doctor, Maximilian Bircher-Benner, who fed this refreshing and filling breakfast to the patients in his hospital. For that reason, muesli often goes by the name “Bircher Muesli.”

Muesli vs. Granola

You might be asking yourself, “How is that different from granola??” While they are similar, there are distinct differences between muesli and granola. Muesli is almost like raw granola. You can turn muesli into granola by adding some sweeteners and binders, like honey or brown sugar and oil, then baking it until it becomes deliciously crunchy.

How Do You Eat Muesli?

There are a few different ways you can enjoy muesli. You can add cold milk or yogurt, stir it on up, and let it soak for just a few minutes so the oats are just barely chewy. Or, if you prefer a softer oat, you can let them soak overnight or for up to about four days. And just like the “overnight oats” that have taken the internet by storm over the past decade, muesli is a great way to meal prep your breakfast for the week.

You can also treat your muesli like little homemade instant oatmeal packets. Divide the muesli into ⅓ or ½ cup servings, place in resealable containers, then every morning add about a cup of milk and microwave for a minute or two and you have a hot bowl of oatmeal.

What Kind of Oats are Best for Muesli?

The best type of oat for muesli is, in my opinion, old-fashioned rolled oats. These oats are hearty and have a lot of texture, but still soften fairly quickly when soaked. Quick oats are very thin and delicate and will create a much mushier texture in your muesli. Steel-cut oats are very tough and will need to be soaked for several hours before they soften.

What Else Can You Put in Muesli?

Just like overnight oats, you can add so many different things to your muesli. You can add any type of dried fruit, nut, or seed to the dry mix (stored at room temperature), or once you begin soaking your muesli you can add wet or perishable ingredients, like fresh fruit or maple syrup.

Side view of a bowl of muesli with milk and a spoon.
Overhead view of a bowl full of muesli with ingredients on the sides.

Muesli

Rolled oats, dried fruit, and nuts soaked in cold milk or yogurt make Muesli a quick and refreshing meal prep breakfast for summer!
Course Breakfast
Cuisine Swiss
Total Cost $2.54 recipe / $0.32 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 ½ cup each
Calories 222kcal
Author Beth – Budget Bytes

Ingredients

  • 3 cups dry old-fashioned oats $0.68
  • 1/2 cup chopped walnuts* $0.60
  • 1/2 cup dried cranberries* $0.88
  • 1/4 cup sunflower seeds* $0.25
  • 2 Tbsp brown sugar (optional) $0.08
  • 1/2 tsp cinnamon $0.05

Instructions

  • Combine the oats, cranberries, walnuts, brown sugar, and cinnamon in a bowl. Stir until evenly mixed. Store mixture in an air-tight container in a cool dry place until ready to eat.
  • To prepare the muesli, combine 1/2 cup muesli with 1/2 cup of cold milk. Let soak for 5 minutes, or up to four days in the refrigerator.

Notes

*You can use any type of dried fruit, nuts, and seeds.

Nutrition

Serving: 1Serving | Calories: 222kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Sodium: 4mg | Fiber: 4g

How to Make Muesli – Step By Step Photos

Muesli ingredients in a bowl, not stirred.

Add your oats, fruit, nuts, spices, and sweetener (optional) to a bowl. I used 3 cups old-fashioned rolled oats, ½ cup chopped walnuts, ½ cup dried cranberries, ¼ cup sunflower seeds, 2 Tbsp brown sugar, and ½ tsp cinnamon.

Muesli ingredients stirred together in the bowl.

Simply stir the ingredients together and now it’s ready to use!

Muesli in a food storage container.

You can store this mix in an air-tight container at room temperature. It will last just as long as the individual dry ingredients themselves.

Milk being poured onto a single serving bowl of muesli.

To enjoy your muesli, measure ½ cup of the dry muesli mix into a bowl. Pour ½ cup of milk (or more) over top and let sit for about five minutes (or refrigerate overnight for a softer oat).

A bowl of muesli ready to enjoy with milk.

Enjoy the muesli as is or top with your favorite fresh fruit, maple syrup, or nut butter.

Close up side view of a bowl of muesli.

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Apple Pie Overnight Oats

These Apple Pie Overnight Oats are an easy and delicious make-ahead breakfast with no added sugar that you can enjoy either hot or cold.

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The weather is starting to warm up outside, so that means it’s officially overnight oats season in my house! When the weather gets hot, I switch from big bowls of warm oatmeal to chilled jars of overnight oats in the morning. Overnight oats are fast and easy to make and the flavor possibilities are endless. This week I made these Apple Pie Overnight Oats that have no added sugar, yet somehow, magically taste just like an apple pie. Yes, please!

Originally posted 6-8-2016, updated 4-13-2022.

A jar of apple pie overnight oats with apples and nuts in the background.

What are Overnight Oats?

If you’re looking for a super simple breakfast meal prep to make mornings fast and easy, overnight oats are it. They’re basically just oats that have been softened by soaking in a liquid for hours, rather than being briefly boiled in the liquid. And when you add all sorts of fun extra ingredients, they will absorb all those flavors as they soak, too! Great, right? Well, it’s even better when they’re apple pie flavored and don’t need any extra sugar to be scrumptious. #winning

Do You Eat Overnight Oats Hot or Cold?

You can eat overnight oats hot or cold. In the summer I love overnight oats cold, but if you prefer a hot breakfast, simply microwave the oats for 60-90 seconds until heated through. They’re great either way!

What Kind of Oats Should I Use?

Old-fashioned rolled oats are my favorite for overnight oats because they soften overnight, but maintain a good deal of texture. Quick or instant oats will soften quickly as well, but they have a lot less texture and will give a more mushy result. While you can do a variation of overnight oats with steel-cut oats, they require a more liquid and a longer soaking time, so they can not simply be swapped into the recipe below.

What Kind of Containers Should I Use?

You can use any type of resealable container for overnight oats. the blue-top Ziploc containers are great if you’re on a tight budget, but mason jars or glass meal prep containers also work great. For the recipe below you’ll want a container that holds 1-1.5 cups. I used 8oz. jars.

What Kind of Dried Fruit to Add

You have a few options here, which will allow you to use the ingredient that is most affordable or accessible to you. I used dried cranberries today because that’s what I had on hand, but you can also use raisins, dried currants, or chopped dried dates.

Overhead view of a bowl of apple pie overnight oats.

Shown garnished with fresh apples and walnuts.

Overhead view of a bowl of apple pie overnight oats.

Apple Pie Overnight Oats

These Apple Pie Overnight Oats are an easy and delicious make-ahead breakfast with no added sugar that you can enjoy either hot or cold.
Course Breakfast
Cuisine American
Prep Time 8 hours
Total Time 8 hours
Servings 4
Calories 306kcal
Author Beth - Budget Bytes

Ingredients

  • 1 1/3 cups old-fashioned rolled oats $0.24
  • 1/2 tsp cinnamon $0.05
  • 1/4 tsp ground ginger $0.02
  • 1/4 tsp ground cloves $0.02
  • 1/2 cup chopped walnuts $0.60
  • 1/4 cup dried cranberries $0.44
  • 1 1/3 cups unsweetened applesauce $0.62
  • 1 1/3 cups milk $0.27

Instructions

  • Add ⅓ cup oats each to four resealable containers. Also add ⅛ tsp cinnamon, a pinch of ginger, and a pinch of cloves to each container.
  • Add 2 Tbsp chopped walnuts and 1 Tbsp dried cranberries to each container.
  • Finally, add ⅓ cup applesauce and ⅓ cup milk to each container.
  • Close the containers and refrigerate overnight or up to four days. Stir the contents of the container before eating.

Nutrition

Serving: 1Serving | Calories: 306kcal | Carbohydrates: 40g | Protein: 9g | Fat: 14g | Sodium: 35mg | Fiber: 5g

Four jars of apple pie overnight oats from above.

How to Make Apple Pie Overnight Oats – Step by Step Photos

oats and spices added to jars, from above.

Add ⅓ cup old-fashioned rolled oats to each container. Also, add ⅛ tsp cinnamon and a pinch of ground ginger and ground cloves to each jar.

Walnuts and dried fruit added to the jars, from the side.

Next, add 2 Tbsp chopped walnuts and 1 Tbsp dried cranberries to each jar.

milk being poured into the jar.

Finally, add ⅓ cup unsweetened applesauce and ⅓ cup milk to each jar.

Overnight oats after soaking, one jar stirred.

You can either stir each jar before soaking, or just add the lid and soak as-is, then stir just before eating. Either way, let your oats soak overnight (8 hours) or up to four days. Give them a good stir just before eating, and enjoy.

Overhead view of a bowl of apple pie overnight oats.

You can add more toppings to your overnight oats, like fresh apples, after soaking, if desired.

Try These Other Overnight Oats Recipes:

No Sugar Added Apple Pie Overnight Oats are the perfect healthy and delicious make-ahead breakfast for summer. BudgetBytes.com

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Mini Broccoli Cheddar Quiches

Impress your guests with the perfect little mini broccoli cheddar quiches. Great for Easter, Mother’s Day, or any brunch gathering.

The post Mini Broccoli Cheddar Quiches appeared first on Budget Bytes.

A couple of years ago I made these adorable little mini pecan pies, and then last year I did a pumpkin pie version, and now I’m doing it with a savory pie! Or a quiche, rather. These cute little two-bite Mini Broccoli Cheddar Quiches make a fun grab-n-go meal prep breakfast, or a great finger food for brunch or Easter gatherings. They’re so cute that they’re sure to impress any guest!

Mini broccoli cheddar quiches in a muffin tin.

Can I Make Them Ahead?

These little quiches are definitely best right after baking, although I still enjoyed the leftovers quite a bit. If I were making them for guests, I would definitely make them on the same day as serving. If I were making them for myself, I’d happily eat the leftovers over the span of a few days. The biggest change is that the crust softens as it is stored in the refrigerator. They’ll probably be good for about 3-4 days in the refrigerator.

Can You Freeze Mini Quiches?

I did test a couple of the quiches to see if they held up to freezing (mostly for meal prep purposes). I microwaved one straight from the freezer without thawing for one minute and it came out piping hot and delicious, but with a very soft crust. I allowed the second quiche to thaw in the refrigerator over night and then microwaved until warm. That method turned out about the same as the one microwaved straight from the freezer.

Try Different Flavors

You can try swapping out the broccoli and cheddar with different flavor combinations. Here are some other ingredients you can try:

  • Sausage (browned)
  • Ham
  • Onion (sautéed)
  • Bell pepper (sautéed)
  • Bacon
  • Spinach (sautéed)
  • Sun dried tomatoes
  • Swiss cheese
  • Gruyere
  • Smoked mozzarella
  • Parmesan
Side view of a mini broccoli cheddar quiche cut in half.
mini broccoli cheddar quiches in a muffin tin.

Mini Broccoli Cheddar Quiches

Impress your guests with the perfect little mini broccoli cheddar quiches. Great for Easter, Mother's Day, or any brunch gathering.
Course Breakfast, Brunch
Cuisine American
Total Cost $4.74 recipe / $0.40 each
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 quiches
Calories 213kcal
Author Beth – Budget Bytes

Ingredients

Crust

  • 8 Tbsp butter, room temperature $0.80
  • 4 oz. cream cheese, room temperature $0.58
  • 1 cup + 2 Tbsp all-purpose flour $0.07

Filling

  • 2 large eggs $0.46
  • 1/2 cup milk $0.10
  • 1/4 cup grated Parmesan $0.44
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked pepper $0.02
  • 1/4 tsp salt $0.02
  • 1/2 lb. frozen broccoli florets, thawed $1.08
  • 4 oz. cheddar cheese, shredded $0.58

Instructions

  • Preheat the oven to 350ºF. Add the room temperature butter and room temperature cream cheese to a bowl. Use a mixer to whip them together until evenly combined.
  • Begin stirring in the flour, about ¼ cup at a time, until a dough forms. The dough should be soft, but not sticky.
  • Divide the dough into 12 equal portions (begin by dividing into four pieces, then divide each quarter into three equal-sized pieces). Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
  • Finely chop the thawed broccoli florets (about 1.5 cups once chopped). Shred the cheddar cheese (about 1 cup shredded). Add the broccoli and cheddar to the egg mixture and stir to combine.
  • Divide the broccoli cheddar mixture between the twelve mini pie crusts. The liquid egg mixture will not fully submerge the broccoli and cheddar in the crusts, but it will puff up and fill the crust once baked.
  • Bake the mini quiches in the preheated oven for 35 minutes or until puffed in the center and golden brown around the edges.
  • Carefully transfer the baked quiches to a wire rack to cool. Serve warm, or at room temperature within two hours of baking.

Nutrition

Serving: 1mini quiche | Calories: 213kcal | Carbohydrates: 11g | Protein: 7g | Fat: 16g | Sodium: 259mg | Fiber: 1g
Mini broccoli cheddar quiches on a wire cooling rack.

How to Make Mini Broccoli Cheddar Quiches – Step by Step Photos

Butter and cream cheese in a bowl.

Preheat the oven to 350ºF. Add 8 Tbsp room temperature butter and 4oz. room temperature cream cheese to a bowl.

whipped butter and cream cheese in a bowl.

Use a mixer to whip the butter and cream cheese together until well combined.

Finished quiche dough after flour is added.

Begin stirring in all-purpose flour, about ¼ cup at a time, until it forms a dough (it should be similar in texture to playdough). You’ll need to add about 1 cup + 2 Tbsp flour total.

Dough being pressed into the muffin tin

Divide the dough into 12 equal-sized pieces. To do this, divide the dough into four equal-sized pieces first. From there, divide each quarater into three equal-sized pieces. Roll each piece into a ball and place them into the wells of a muffin tin. Use your fingers to press the dough down and up the sides of the muffin tin wells. Make sure to get down into the corners of the well where a lot of the dough can accumulate and get too thick.

eggs, cheese, and milk in a bowl with a whisk.

Whisk together 2 large eggs, ½ cup milk, ¼ cup grated Parmesan, ¼ tsp garlic powder, ¼ tsp pepper, and ¼ tsp salt in a bowl.

Chopped broccoli on a cutting board.

Finely chop ½ lb. thawed frozen broccoli florets. You’ll want about 1.5 cups once chopped.

Broccoli and cheddar added to egg mixture.

Add the chopped broccoli and 1 cup shredded cheddar cheese to the egg mixture and stir to combine.

broccoli cheddar mixture being portioned into muffin tin.

Divide the mixture among the twelve mini pie crusts.

broccoli cheddar quiches in the muffin tin ready to bake.

Don’t worry if the liquid egg and milk mixture does not come all the way to the top of the broccoli and cheddar. The egg will puff up and surround the broccoli as they bake. Just try to get a fairly even amount in each one.

Baked broccoli cheddar quiches in the muffin tin.

Bake the broccoli cheddar quiches in the preheated 350ºF oven for about 35 minutes, or until puffed up and golden brown around the edges.

Mini broccoli cheddar quiches on a wire cooling rack.

Transfer the mini quiches to a wire rack to cool, then serve. The quiches should just pop right out of the muffin tin if you insert a butter knife between the tin and the side of the quiche. Just be gentle, as they will be slightly soft when hot.

broccoli cheddar quiches on a wire cooling rack, some stacked

Enjoy warm, or at room temperature within two hours of baking. Or, store in the refrigerator for 3-4 days.

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Pumpkin Pie Overnight Oats

Have you ever had a recipe call for just a partial can of pumpkin purée? And then you’re like, “well, what am I going to do with the rest of this??” Instead of searching for a recipe that calls for the exact amount of pumpkin purée that you have leftover, I like to add a […]

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Have you ever had a recipe call for just a partial can of pumpkin purée? And then you’re like, “well, what am I going to do with the rest of this??” Instead of searching for a recipe that calls for the exact amount of pumpkin purée that you have leftover, I like to add a little to my morning oats. You can add a spoonful or two to a bowl of hot oats (with cinnamon and brown sugar) or you can make up some of these Pumpkin Pie Overnight Oats. These overnight oats are also a great way to get that fall flavor if you live in a region where it’s still quite warm this time of year. ?

Overhead view of a bowl of overnight pumpkin pie oats with pumpkins, oats, and pecans on the side

Make One or More!

The recipe listed below is for a single serving of overnight oats, but you can make up to four at a time. The overnight oats will stay good in your fridge for 4-5 days, so make as many or as few as you want or need. To adjust the ingredients below to make more servings at once, simply change the number in the “servings” box and the rest of the ingredients will auto adjust.

Do You Eat Overnight Oats Hot or Cold?

You can eat these pumpkin pie overnight oats either hot or cold. As the oats soak they absorb liquid and soften just like they do when cooked. So the overnight oats are ready to eat after soaking for about eight hours, or you can pop them in the microwave for about a minute or so to warm through. They’re great both ways!

Adjust the Sweetness

If you’ve been following this blog for a while, you know that I don’t like things that are too sweet, so the amount of brown sugar listed in the recipe below sweetens the oats just slightly. If you want a more dessert-like sweetness, I suggest adding more brown sugar to your liking. The sugar does not need to be added in the beginning, so you can start with the ½ Tbsp listed below and add more just before eating to make it the sweetness that you desire.

Other Add-ins

You can have some fun with these overnight oats and add in some more fun ingredients if you have them on hand. I think a few raisins would be pretty awesome, as would some pepitas (shelled pumpkin seeds). A splash of vanilla extract can also make these overnight oats taste a little more creamy.

Make Them Vegan or Dairy Free

The best thing about overnight oats is that they work just as well with non-dairy milk as they do with dairy milk, so use your favorite almond, soy, coconut, cashew, or other non-dairy milk in place of the milk listed in the recipe below.

Can I Use Quick Oats or Steel Cut Oats?

You can make this with quick oats, but I find old-fashioned rolled oats to give the best results because they have a thicker, chewier texture. Quick oats will have a softer, mushier texture after soaking. Steel cut oats require a lot more liquid and a much longer soaking time to soften, so I don’t recommend them for this recipe.

Side view of a spoon lifting some pumpkin pie overnight oats out of the bowl

 
Side view of a spoon lifting some pumpkin pie overnight oats out of the bowl

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats are a great way to use up leftover pumpkin purée and are a delicious make-ahead breakfast for busy mornings.
Total Cost $0.95 each
Prep Time 5 minutes
Soak Time 8 hours
Total Time 8 hours 5 minutes
Servings 1 bowl
Calories 293.86kcal
Author Beth - Budget Bytes

Ingredients

  • 1/3 cup old-fashioned rolled oats $0.44
  • 1/2 tsp pumpkin pie spice $0.05
  • 1 Tbsp chopped pecans $0.13
  • 1/8 tsp salt $0.01
  • 1/4 cup pumpkin purée $0.12
  • 1/2 Tbsp brown sugar $0.02
  • 1/2 cup milk* $0.18

Instructions

  • Add the rolled oats (uncooked), pumpkin pie spice, salt, and chopped pecans to a jar or other resealable container. Top with the pumpkin purée, brown sugar, and milk. Close the container and refrigerate overnight or up to five days.
  • Before eating, stir the contents of the jar until evenly combined. Enjoy cold or microwave until warmed through.

Notes

*Use your milk of choice (dairy or non-dairy). The nutrition stats for this recipe are calculated using whole milk.

Nutrition

Serving: 1bowl | Calories: 293.86kcal | Carbohydrates: 42.24g | Protein: 9.85g | Fat: 11.88g | Sodium: 350.34mg | Fiber: 6.38g

See how to make your own Homemade Pumpkin Pie Spice here!

How to Make Pumpkin Pie Overnight Oats – Step by Step Photos

Pumpkin pie overnight oats dry ingredients in jar

Add 1/3 cup old-fashioned rolled oats to a jar or another resealable container, along with 1/2 tsp pumpkin pie spice, 1/8 tsp salt, and 1 Tbsp chopped pecans.

pumpkin puree and brown sugar added to the jar

Add 1/4 cup pumpkin purée and 1/2 Tbsp of brown sugar to the jar.

milk being poured into the jar

Add 1/2 cup of milk of your choice to the jar (I used whole milk).

Soaked and stirred overnight oats in the jar

Close the container and refrigerate at least 8 hours, or up to five days. When you’re ready to eat, stir up the contents of the container until everything is well mixed.

Overhead view of pumpkin pie overnight oats in the bowl

Enjoy the pumpkin pie overnight oats cold straight out of the jar, or microwave until warmed through!

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