Swiss-style Breakfast Muesli


1 cup gluten-free rolled oats
1 large Granny Smith apple, cored and grated
1 cup favourite plant-based milk (almond, cashew, coconut, oat, rice)
1 cup favourite dairy-free yogurt (soy, almond, or coconut)
1/2 Tbsp vanilla extract
2 Tbsp flaxseeds
2 Tbsp chia seeds
1/2 cup chopped unsulphured dried apricots
1/4 cup sliced natural almonds
1/4 cup raw pumpkin seeds or sunflower seeds
1/4 cup unsweetened shredded coconut 1/2 tsp (2 mL) ground cinnamon
pinch of ground nutmeg
1 cup halved or quartered strawberries, for garnish
1 cup blueberries, for garnish
1/4 cup small mint leaves, for garnish
1/4 cup pistachios, for garnish


  1. In large airtight container, stir together oats, apple, milk, yogurt, vanilla extract, flaxseeds, chia seeds, apricots, almonds, pumpkin or sunflower seeds, coconut, cinnamon, and nutmeg until thoroughly combined.
  2. Cover container with lid and refrigerate overnight. Muesli may be stored, covered, in refrigerator for up to 3 days.
  3. When ready to serve, divide among serving bowls and top with berries, mint, and pistachios.

Makes 6 servings.

Source: Alive magazine