A little something new and refreshing for breakfast! This Zesty Tropical Yogurt Overnight Muesli recipe is the perfect make ahead breakfast bowl! Gluten- free, nutrient rich, and made with Icelandic-style skyr coconut yogurt for a protein boost!
Thanks to siggi’s dairy for partnering with Cotter Crunch on this nourishing yogurt muesli recipe! It’s the perfect make ahead breakfast bowl! Grab a spoon and let’s dive in!”
Overnight Oatmeal lovers, this one is for you! Okay and selfishly me too. Zesty Tropical Yogurt Overnight Muesli Bowls! WHAT??? Yes, I said overnight muesli, not oatmeal. It’s a thing. Yogurt and Muesli are so common in Europe, and I think it’s about time we make room for them in our American breakfast bowls. Don’t you think?!
What is Muesli?
So what exactly is Muesli and why is it so darn tasty (and NOURISHING) for ya? Oh good, glad you asked.
You see, “Bircher” style Muesli was actually developed around 1900 by Swiss physician Maximilian Bircher-Brenner. He created this raw oats/dried fruit mix for his patients. Soaking oats and fruit in yogurt is the traditional way to make breakfast muesli. Think of it as “pumped up” oatmeal, but not cooked, and cold. Basically it’s “overnight oats” but soaked in yogurt. Oh but wait, it gets better and will sound better in a minute. Hang with me here.
Today we’re taking this whole overnight muesli bowl concept to a new NUTRIENT dense level. Less sugar, more protein, and a boost of good gut health! How? Well, soaking gluten free oats and seeds overnight makes them easier to digest. You see, certai plant base grains and beans contain phytates , which can interfere with digestion because we lack the enzyme phytase to break them down. But soaking these legumes, nuts, and grains (like oats in the muesli) helps breaks down the phytates, making it easier for us to digest and therefore better nutrient absorption. Yes, that’s one AMAZING gut health factor.
But here’s where the “PUMPED UP” part comes in. We’re going soak that muesli in a tropical creamy blended yogurt mix using siggi’s coconut yogurt, banana, and lime. That’s a mega mix of PROBIOTICS, CALCIUM, POTASSIUM, and VITAMIN C ya’ll! Oh and the mint leaf topping, yes, that’s to also aid in digestion.
Siggi’s is a traditional Icelandic-style skyr. It’s the perfect tool for boosting recipes with protein! How? By incubating the milk (whole or non-fat) with live active cultures. Then they strain the whey and excess water to make it thicker and more concentrated. This results in 2x as much protein versus regular yogurt.
Oh gosh, you all know my love for siggi’s. Remember my love for carrot cake protein pancakes? Ya, the love keeps getting thicker and thicker! Like a good Icelandic-style skyr YOGURT! Haha, puns aside, today’s yogurt overnight muesli recipe (with siggi’s) is focusing on the probiotic love!
siggi’s yogurt is made with minimal ingredients, naturally lower in sugar, but also has 5 different kinds of probiotic strain in each 5.3 oz cup! (source)
Do you see where I am going with this? Don’t worry, the nerdy nutrition side of me will be happy to tell you!
This tropical yogurt blend (with siggi’s coconut yogurt) is the KEY COMPONENT to helping you maximize nutrition! It’s going to help you really ABSORB all those nutrient dense foods you’re putting in your muesli bowl!
Which makes it the perfect make-ahead healthy breakfast bowl, not to mention extra tasty too!
Make this make-ahead yogurt overnight muesli breakfast if you’re pressed for time in the morning. It’s lifesaver. I mean gut saver. I mean…… you get my point.Print
The perfect make ahead breakfast. Gluten-Free Tropical Yogurt Overnight Muesli Bowls are protein rich overnight oats with yogurt, fruit and nuts.
For the Gluten Free Muesli:
- 1 cup gluten free rolled oats
- 2 tbsp vanilla protein powder
- 1 tbsp Chia Seed (optional)
- 1/4 cup raw almonds
- 1/4 to 1/3 cup gluten free nuts/seed granola mixed or to top.
- Toasted sesame seed (optional)
- Coconut milk or almond milk to top once soaked.
For the Tropical Yogurt Blend:
- 1 banana
- Lime juice or 1/4 lime (1 wedge)
- 8 oz siggi’s coconut yogurt
- 1 tsp – 2 tsp coconut oil
- pinch of Ginger/cinnamon
- 2-4 tbsp Honey (optional)
- 1 -2 mint leaves (optional)
- Mint to garnish (3-4 mint leaves)
- Lime Zest
- Optional; unsweetened coconut flakes on top
- First make your gluten free muesli mix. Toss gluten free oats , protein powder, seeds, almonds, and 2 tbsp granola together in bowl. Set aside.
- Next make your tropical yogurt mixture. Blend together banana, coconut yogurt , coconut oil, spices, lime, and mint/honey. Blend until creamy. Adjust sweetness if desired.
- Pour over your homemade muesli mix and let it soak overnight or for at least a couple hours.
- Remove from fridge and pour a few tbsp coconut or almond milk over each bowl.
- Top each bowl with 2 -3 tbsp of gluten free granola, lime wedges, lime zest, mint leaves, and and toasted sesame seed if desired.
- Feel free to add coconut flakes on top!
- If you don’t have protein powder, you can use coconut flour with a bit of vanilla or a omit it.
- In a hurry? Just place the yogurt overnight muesli in jars and grab and go in the morning.
- Nutrition per bowl will vary. Depends on your granola. Nutrition shown is per bowl, minus honey.
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 11.2g
- Sodium: 26.9mg
- Fat: 13.1g
- Saturated Fat: 2.7g
- Unsaturated Fat: 2.9g
- Trans Fat: 5.2g
- Carbohydrates: 37.5g
- Fiber: 5.8g
- Protein: 13.6g
- Cholesterol: 15.2mg
Keywords: overnight oats, homemade muesli, overnight muesli, gluten free breakfast, make ahead breakfast
Okay, so I have to know. Who here has tried the real MUESLI deal? MUESLI bowls with creamy European yogurt? Gah… I feel like we need to move to Switzerland or Iceland! Haha! Yum to all!