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Soaked Breakfast Muesli

Sometimes I miss cereal. That’s not to say that I haven’t bought it out of desperation here and there, but most of the time my cereal-buying experience goes something like this:

  • I think “Cereal sounds good!”
  • When I make that week’s trip to the grocery store I go down the cereal aisle with a spring in my step.
  • I walk down that aisle slowly, staring at the boxes and the prices.
  • I turn around at the end of the aisle and go back over those same boxes and prices once more.
  • I stand there a minute pondering and finally tell myself “It’s not worth it.”

Okay, it’s a little dramatic, but it’s very similar to so many other comfort foods I grew up with, eventually crave, and then decide to make a more nutrient-dense, economical version of.

This soaked breakfast muesli fills that cold cereal spot with something I can live with and something that seems worth it – both monetarily and nutritionally.

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Soaked Breakfast Muesli

Course: Breakfast



  • 1 34 cups old-fashioned rolled oats
  • 3 tablespoons chia seeds
  • 1 34 cups yogurt kefir, sour milk or other fermented dairy product (or 1 3/4 cup water + 1 T apple cider vinegar or l
  • water as needed
  • 8 T sunflower seeds or other nut,
  • 1 cup diced fresh fruit apples, bananas, berries, etc.
  • dried fruit optional
  • raw milk as desired


  1. The day before you plan to serve the muesli combine the oats, chia seeds, and yogurt in a quart jar. Mix well. Add water and mix until the level of the mixture reaches four cups. Cover tightly with a lid.
  2. Allow to sit at room temperature until the next morning. (Don’t freak out, it won’t go bad. The friendly bacteria in the fermented milk will keep everything a-okay.)
  3. The next morning divide the muesli amongst four bowls. Top each with nuts and fresh or dried fruit. A blob of nut butter would not be out of place either. Serve in bowls with raw milk.

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