Oat-free Bircher Muesli {gluten-free, vegan}

On weekdays in the mornings, breakfast is all about speed. It should be something quick to pull together, something that doesn’t leave a lot of dishes, something I can take with me if I need to, and something that can be prepared the night before if needed. On the latter, prep needs to be so simple I can get it sorted for the next day even if I come home late and exhausted. And possibly above all else, this speedy breakfast needs to be nutritionally sound.

So I’ll figure something out and stick with it for a few months. Then I’ll switch it up for the next few months. The cycle continues.

Now, the time has come to shake things up. Here’s a recipe for Bircher Muesli – the original ‘overnight oats’ – but without oats. Trust me, you won’t even miss them.

Kale-Mary-oatless-overnight-oats

Oat-free Bircher Muesli {gluten-free, vegan}
Serves 2

1/2 cup coconut flakes

1/4 cup raw buckwheat

1/4 cup brown rice flakes

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

2 tbsp craisins or raisins

1 tbsp chia seeds

Juice of 1/2 lemon

Juice of 1/2 lime

3/4 cup filtered water

Combine all ingredients in one bowl and mix to combine.

Cover and refrigerate overnight.

Divide into two bowls and top with freshly cut fruit.

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