Overnight muesli

Overnight oats or muesli.

Is there a difference between the two? First time I had muesli was at the fabulous Lake Ohara Lodge in the beautiful Alberta Rocky Mountains. We used to go hiking there with the kids when they were young. When I think about it today I wonder how they managed hiking the steep Alpine trails but I know it left them with a love for the mountains and outdoors to this day.

That muesli for breakfast at the Lodge was a revelation and I have been making it ever since. Essentially it is simply soaking oats in liquid overnight together with nuts, seed, dried and fresh fruit. 

At the lodge it was made with yougurt that made it creamy and delicious. Trying to stay dairy free to an extent, I adapted. My “secret” ingredient is orange juice and sometime apple juice. I soak the cereal in half OJ and half oat milk (or another) and add the remaining ingredients. Another “secret” is chopped caramelized almonds. I either fold them into the muesli or sprinkle them on top. 

2 cups rolled oats
1 1/2 cup orange juice
1 1/2 cup oat milk (or another)
1 red apple, unpeeled, finely diced 
Chopped dates, raisins, apricot etc.
Sliced almonds for texture 

Caramelized almonds, chopped
Blueberries, raspberries, banana etc.

Combine the oats with juice, milk, diced apple, dates and almonds. Cover and refrigerate overnight. 

To serve, fold in fresh fruits, serve with more oat milk and a swirl of jam if you want.

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