Overnight Muesli

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This breakfast will fill you up without wearing you down. Make it the night before and take it on your way out the door in the morning.

This breakfast will fill you up without weighing you down. Make it the night before, and take it on your way out the door in the morning.

We all know the saying, “You are what you eat.” There is even a commercial about the concept: Kids are playing soccer, and the child in a French fry costume is sluggishly chasing the ball while the one in a carrot costume is scoring goals. Though I am a total sucker for a big, greasy spoon breakfast like a lot of us, there is truth to the concept of eating well to feel well, and after eating such a feast, napping sounds more appealing than a day of skiing.

So how can we get some nutrition for our active bodies and fuel for a long day on the slopes while still saving on time out the door? Try the recipe below, and save the ooey-gooeyness and grease for your après activity. I promise you won’t look back, or at least not literally; I can’t promise you won’t be waiting at the bottom of the lift for your lesser-fueled friends.

Recipe: Overnight Muesli

Summary: Already in a lidded jar, this makes a perfect on-the-run breakfast and will keep you moving for the rest of the morning.

Ingredients

  • 2/3 cup whole, rolled oats (not quick cooking)
  • 1 cup milk of your choice (almond milk works particularly well here)
  • ½ teaspoon lemon juice
  • 2 tablespoons chia seeds
  • ¼ cup fresh or frozen berries of your choice (letting them sit in the muesli overnight lets their juices seep out really nicely)
  • Tiny dash of salt and cinnamon
  • Add ins:
  • Walnuts, pecans, slivered almonds…go nuts.
  • Other fresh fruit such as chopped apples or slices of bananas
  • 1 tablespoon of maple syrup or raw honey
  • Shaved coconut
  • Dried fruit such as cranberries or raisins
  • Hemp or flax Seeds
  • Jam or preserves
  • Number of servings (yield): 1

Instructions

  1. Combine all ingredients in a wide mouth jar (I use pint-size canning jars or old jam jars), screw the lid closed and place in refrigerator overnight.
  2. In the morning, take the jar out of the fridge and let stand a few minutes.
  3. Add a little more milk to loosen the mixture (it will resemble pudding at this point).
  4. Add any of the extra items listed above.

Number of servings (yield): 1

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About Author

Born and raised in Los Angeles, California, Molly learned two things about life: that she didn’t want to spend the rest of it in a city, and that she couldn’t live without diverse, vibrant and delicious food within an arms reach. So, she started cooking. A lot. Then she moved to the mountains. A Jackson resident for 5 years now, Molly is continuing to learn to balance a life of playing in the outdoors, owning multiple pets, growing her own food, working the 8-5 office job and cooking up a storm. She loves toast, campfires, being underwater, fresh tomatoes, Patsy Cline, playing in her garden and capturing every last bit of each seasons.

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