Apricot & Almond Muesli for Busy Morning Bees



Breakfast and I have not always been friends. In fact, we went several years without speaking. I was perfectly content hanging with my best friend, Coffee, and ignoring how popular the “most important meal of the day” had become in everyone else’s lives. That is, until I discovered muesli.

The main reason I didn’t really give breakfast a chance was not having the time to make something that was actually good for me in the morning. I figured why bother with something loaded with sugar just because it was easy…? Enter the ease and amazingness of this overnight dish that takes minutes to make and is loaded with good stuff. Breakfast, you just became a very good friend.


I first discovered this overnight muesli while staying at a spa-resort in Mexico. As I made my way for the coffee, I caught out of the corner of my eye what looked like oatmeal dotted with vibrant colors. Since everything was made with good health in mind, I figured it was worth a shot. It surprised me to find that it was cold (yeah, you serve this cold) but also delicious. I was hooked, and have been making my own version at home ever since.

The beauty of this dish is two-fold: you can really make it your own by playing with the ingredients (dried fruit, spices, milks, yogurts, nuts) and then you simply stir everything together the night before and leave it until the next morning. By the time you are ready to eat, all the flavors have melded together and you have breakfast without having to lift one finger. There is also a whole lot of good-for-you items in every bite, which means this breakfast will have you feeling great throughout the day. Who knew? (Okay, a lot of people knew but I am fairly new to this game.)


As for how to serve it, you can make one big batch and then place it in bowls in the morning. Or you can follow my lead and package it in individual jars for easy transportation. I started doing this because my husband always eats his breakfast on the go, but I found that these make fantastic gifts for friends who have an early-morning anything. I just add a little note to remind them to add the nuts in the morning to get a much-needed crunch.


Apricot & Almond Muesli

I may make this almond and apricot muesli the most often, but I have been known to swap the apricots for dates and toasted pecans for the almonds, or cranberries and pistachios, or maybe pineapple and mango with toasted coconut. The possibilities are endless, so have fun with your breakfast.

Makes: 6 6-ounce jars

Total Time: 10 Minutes


  • 1 honeycrisp apple
  • 2 cups old fashioned rolled oats
  • 2 cups almond milk (or whole milk, coconut, cashew, soy)
  • 1 cup kefir (or greek yogurt, plain yogurt)
  • 4 tablespoons light brown sugar (or honey, maple syrup, maple sugar), to taste
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 cup dried apricots, chopped (or other dried fruit, like dates, cranberries, raisins, mango, apple, pineapple)
  • 1/4 cup sliced almonds, toasted, to garnish (or cashews, pine nuts, macadamias, pecans, walnuts, coconut)


  1. Slice the apple in half and remove the core. Place a grater over a large bowl, and grate the apple by holding the half with peel-side in your hand. Stop once the peel reaches the grater.
  2. Add the oatmeal, milk, kefir, brown sugar, salt, cinnamon, and cardamom to the apple and mix well. Fold in the apricots. Divide the mixture into individual jars. Place in the fridge for 8 hours or overnight.
  3. When ready to eat, top with almonds.


  • Tag
  • Twine
  • Spoon


  1. Write on the tag a small reminder to add almonds to the muesli before darting out the door. Attach the tag and a spoon with twine.
Photos taken by Heidi Murphy/White Loft Studios.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

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  • Love your version of this overnight oats/breakfast. I’m one of those girls that just can’t live without breakfast, or even function. I loved this amazing recipe. Thanks for sharing 🙂

    • Kate H. Knapp

      Hi Susana, Thanks for your sweet comments. This really is the easiest breakfast ever, and has made me a believer in the power of starting the day off with something so nourishing.