Blended Bircher Overnight Oats

Blended Bircher-style oats made with apple juice, yogurt and nut butter, layered over stewed cinnamon apple.

Course Breakfast

Cuisine Swiss

Prep Time 10

Cook Time 5

Chilling Time 1 30

Total Time 1 45

Servings people

Calories 349kcal

2 cups old-fashioned rolled oats approx. 170 g
¾ cup apple juice about 180 ml
1 cup plain yogurt 230 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
2 tablespoons smooth nut butter almond or natural peanut butter
2 tablespoons chia seeds
2 teaspoon vanilla extract
⅛ teaspoon table salt

plain yogurt I use soy or coconut yogurt, but any thick Greek-style yogurt works.
chopped nuts or seeds pepitas, almonds, etc.
coconut flakes unsweetened

Dice the apples into ½-inch pieces, keeping the peel on.
Add apples, lemon juice, cinnamon, and water to a small saucepan.
Cook over medium-low heat, stirring often, for about 5 minutes or until the apples are tender and most of the liquid has evaporated.
If the mixture looks too dry while cooking, add a splash of extra water. Remove from heat and let cool.

Add the rolled oats, apple juice, yogurt, nut butter, chia seeds, vanilla, and salt to a blender.
Blend until mostly smooth and thick, like a pourable batter.

When ready to eat, top with extra yogurt, coconut flakes, nuts, or seeds if desired.

Store in the fridge for up to 4 days. Do not freeze.