This post is sponsored by Autumn Glory Apples. All thoughts and opinions are my own.
Over a month ago, I attended an online food photography summit as a speaker along with more than 20 photographers. Each of us was given a set of questions and a topic to choose from. In addition to talking about the technical aspects of food photography (i.e. my photography equipment and my workflow in Lightroom – a software photographers use to edit their photos), I chose to talk about the emotional aspect of being a food photographer in a world where one’s Instagram follower count could be viewed as a determining factor of his/her work’s value.
It was a very honest conversation in that I talked about how I deal with online jealousy, how to be okay with it and how to turn those feelings to your advantage as a photographer.
A few hours after it aired, my mailbox started filling up with e-mails from the viewers of the workshop telling me how much they were able to relate to those feelings I talked about. Needless to say, I was so humbled and flattered that my challenges resonated with people. One of those e-mails was from a wedding and food photographer named Lauren (check out her breathtaking portfolio here). She sent me the sweetest e-mail telling me how my message resonated with her and that she found it to be inspiring.
She also mentioned that she lives in Augusta, Georgia (2 hours East of Atlanta) and if I needed a hand in a project that she would be more than happy to help. After a few e-mails back and forth, last Saturday she made the trip to Atlanta to help me shoot the video for this Overnight Apple Muesli. An hour in to our meeting, it felt like we were old friends, who knew each other for years. Our love for photography, social media, and food made it all so easy to connect. More than anything, I thought it was so refreshing to have a new photographer friend.
On that Saturday, I had one of the best times I have ever had for the longest time chatting, shooting and eating with a fellow foodie. Sadly, we won’t be able to have these shooting dates as we are leaving Atlanta in a few weeks, but we promised each other to keep in touch and have our next photoshoot in our new place in Vermont.
About this Overnight Apple Muesli
Onto the recipe…
If you are a regular reader of this blog you would know, I am a big fan of oatmeal and porridge in general. Yes, I do love an occasional 2-eggs-over-easy served with crusty French baguette, but truth be told, a bowl of healthy and nutritious oatmeal excites me more than any egg dish.
This muesli with almond milk recipe is no different. It is my go-to breakfast when I am short on time and want something quick, healthy, and filling. Though I make variations of this by changing up the fruit, this version is my favorite, especially because I used my favorite apple variety, Autumn Glory Apples. As I mentioned in my Cheesy Apple Bites recipe post back in November, they offer a candy-like sweetness with caramel and cinnamon undertones with every bite, making them the perfect apple variety for this recipe.
How to make Overnight Apple Muesli
The process of making this overnight gluten-free muesli recipe could not be simpler.
You start with shredding apples into a large bowl. Then you add in the oats (I used Trader Joes’ gluten-free ground oats), chia seeds, almond milk, almond yogurt, sliced almonds, ground cinnamon, maple syrup, and vanilla extract. After you give it a good mix, all you have to do is to refrigerate it overnight to have a bowl of goodness waiting for you in the morning.
I topped my overnight muesli off with fresh berries and pomegranate arils, but feel free to use whatever fruit you have in the fridge. Though in my opinion, this muesli is perfectly enjoyable without any toppings as well.
How Long Does Muesli Last
As long as it is kept in an airtight container, this healthy overnight muesli will keep fresh up to 3 days.
A Few Variations for This Vegan and Gluten-Free Muesli
As you will see in the recipe below, in addition to using the sweet Autumn Glory Apples, I used some maple syrup to sweeten the muesli. However, you can also use fresh dates and honey (if you are not observing a vegan diet) as a substitute.
Finally, I also recommend trying this healthy overnight muesli with coconut yogurt, coconut milk, and unsweetened coconut flakes. Similar to the almond combination I used, when mixed in with the caramel-y Autumn Glory Apples, coconut flavors land a surprisingly delicious flavor combo as well.
Other Healthy Breakfast Bowl Recipes You Might Like
- Slow-Cooker Steel Cut Oats
- Warm Farro Breakfast Bowl with Cinnamon Apples
- Quinoa Breakfast Porridge
- Forbidden Rice
- Baked Oatmeal with Date Butter, Apples and Walnuts
- Almond Kasha Porridge with Ginger and Pineapple
- Overnight Coconut Buckwheat Porridge
- Apple Cinnamon Oatmeal
- Slow Cooker Unsweetened Applesauce
- Steel Cut Oats Recipe Overnight
- Chia Seed Oatmeal
- Pressure Cooker Steel Cut Oatmeal
Overnight Apple Muesli
- 2 Autumn Glory apples peeled and shredded
- 1 cup ground oats I used Trader Joes’ gluten-free oats
- 2 tablespoons chia seeds
- 2-3 tablespoons or more sliced almonds
- 1 cup unsweetened almond milk
- 2/3 cup unsweetened almond yogurt or any other yogurt of your choice, like soy, coconut, milk, etc.
- 2 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- ½ cup mixed berries or any other seasonal fruit
- a few fresh mint leaves as garnish
- Place the shredded apples, oats, chia seeds, sliced almonds, almond milk, almond yogurt, cinnamon, and maple syrup in a bowl. Mix to combine.
- Cover and refrigerate overnight.
- When ready to eat, divide the muesli in between 4 bowls, top them off with berries and garnish with a few fresh mint leaves.
As long as it is kept in an airtight container and in the fridge, this muesli will keep fresh up to 3 days.