Overnight malted muesli and oats

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The first time I had overnight muesli was when Au Bon Pain opened up in Bangalore. It was creamy and delicious. But I’ve hardly made it at home myself.¬†Yesterday was a long day and I just wanted to crawl into bed and sleep. I did the crawling to bed part and then it hit me that I could simply prep for breakfast the next morning. It’d be so easy to just put things together in a jar, leave it in the fridge and take it to work in the morning. Easy, healthy and so delicious!

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I’ve seen so many recipes that just didn’t appeal to me. For starters, I don’t like the combination of dahi and oats/muesli. Our dahi doesn’t cut it out for me in this breakfast dish. It has to either be plain Greek yoghurt or at least a vanilla one. Otherwise, milk is my safest bet. And I went with it. To make it a tad more tasty I added some Horlicks to it. That’s why it’s ‘malted overnight muesli and oats’. To sweeten it I added date jaggery. You could use honey as well. Top it with nuts if you’d like. Although, I didn’t have any so I added some granola for texture.

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Yield:

1 portion

Prep time:

5 mins

Cooking time:

No cooking, only overnight soaking!

Ingredients:

Muesli – 3/4 cup (I used the sugar free kind)

Instant oats – 1/4 cup

Flax seeds – 2 tsp

Chia seeds – 1 tsp

Horlicks – 1 tbsp

Milk – 3/4 cup

Date jaggery or honey – 1 tsp

Granola – to crumble on top

Nuts – optional

Method:

In a jar or a bowl, tip all the ingredients in except the date jaggery/honey, granola and nuts.

Add milk, mix and cover it. Leave it in the fridge overnight.

Next morning, top it with date jaggery/honey, granola and nuts.

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