Overnight Muesli

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.



300g gluten free oats or quinoa flakes
60g chopped almonds or hazelnuts
30g chopped dates
15g oatbran
¼ tsp. fine sea salt
Plain yoghurt to serve

Prepare this one the night before. The oats will soften and take on the gentle spice flavours - leaving you a super-quick and tasty breakfast the next morning.


Toss the oats, nuts, dates, oatbran and salt into a bowl. Mix together and transfer into a sealable container for storage.

For each portion, spoon 115g organic natural yoghurt (goats/sheeps/cows) into a bowl. Thin with 60ml water. Stir in 60g of the mixed muesli. Leave in the refrigerator over night.

Serve with the chopped dates or some stewed apple or pear and some cinnamon and grated nutmeg.

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