Last July I was lucky enough to accompany my husband to California for a work sales trip. It was the first time I'd been away from our kiddos in months. While he attended the conference I had time one morning to grab breakfast solo. I popped into the hotel's coffee shop that had an assortment of breakfast items. There, for the first time, I saw Swiss Bircher Muesli. Being a Midwestern girl (and while I love food I'm not quite a foodie), I've regularly eaten oatmeal for breakfast for years, but this was different. I remember sitting outside peacefully savoring every single bite of a bowl full of this amazingness (uninterrupted, I might add). I've been dreaming about it for months and was so excited when my amazing food contributor Caroline's Kitchen Table recreated it for the blog. It's just hearty enough that it will fill you up all morning but has a subtle sweetness with honey and coconut that my kids adore. Keep scrolling for the recipe!
Swiss Bircher Muesli, Overnight Oats
2 1/4 cups rice milk
1 cup rolled oats
1 banana - smashed
1/2 cup shredded coconut
1-2 tsp honey
1/2 tsp cinnamon
generous pinch of kosher salt
granny smith apples - chopped, to garnish
fresh berries - to garnish
Bring rice milk to a boil. Remove the rice milk from the heat and then add the oats. Stir, and let sit overnight, covered.
In the morning, add the remaining ingredients and garnishes. Serve cold.