This Creamy Blueberry Breakfast Muesli tastes so decadent you’d never know it’s actually healthy! This easy recipe features protein, healthy fats, sustaining whole grain carbohydrates, and fiber.
Soaking oats overnight softens them, creating a luxurious and satisfying breakfast. Dried blueberries also plump overnight. Add these morsels of sweet indigo, luscious slivers of juicy fig, and the crunch of toasted hazelnuts, and your Monday morning feels like a Sunday brunch! ELXR Supercharge is naturally sweetened with organic maple syrup, but feel free to drizzle more over top for additional sunshine.
Grains, like all plant seeds, are given a nutritional boost when soaked. Soaking grains like oats enhances your body’s ability to absorb the minerals contained therein.
Oats are one of the most filling whole grains as they contain both soluble and insoluble fibers, the latter of which works by absorbing water and expanding in our stomachs, setting off satiety receptors.
Oats are also a source of tryptophan, an amino acid which helps to regulate mood – just one more way this delicious muesli can help fight the Monday blues!
Creamy Blueberry Breakfast Muesli
Makes 2 servings
Ingredients
One 8 oz bottle ELXR Supercharge Brazil nut milk
1/2 cup whole rolled oats
1 tsp chia seeds
1 ½ tbsp dried blueberries (plus extra, if desired)
¼ cup hazelnuts, lightly toasted
2 fresh figs, sliced
Method
Divide Brazil nut milk, oats, chia and blueberries between two jars and cover each with their lids. Give them a quick shake to combine, and place in the fridge overnight.
In the morning, remove lids and serve topped with toasted hazelnuts, sliced figs, and a smattering of extra dried blueberries if you’d like. Enjoy!
Note: Use only whole rolled oats, not steel-cut or quick-cooking oats.
Lately, though, I’ve found myself wondering if I can’t have it both ways—whether there might be a way to translate the cool, creamy appeal of Bircher muesli into something that’s more pastry than porridge. My first thoughts went to summer pudding, the no-cook British dish made by lining a pudding mold with trimmed white bread and a generous, juicy heap of sweetened fruit.
Sounds like you’re on to something! We like to think that even though this is technically breakfast, this recipe tastes decadent because of the rich and creamy Brazil nut mylk and how it brings out the creaminess of the oats when soaked overnight. Your idea sounds yummy too! We’d be inclined to try and think of a way to make it decadent while being healthy too…perhaps making a crumble with the oats, and using that as a topper for bruised fresh berries? Let us know if you are inspired to try something like that out!