Bircher Muesli with Orange, Dates + Flax

Makes 1 serving. OR double or triple recipe for meal prep. Will keep 3 days in the fridge.

  1. Pre-heat oven to 350 degrees F., and toast almond on a baking sheet for 5 minutes. Let cool.

  2. Mix oats, flax, juice from the orange, milks, cardamom, date and salt in a bowl or tupper-ware. Cover and refrigerate overnight.

  3. Serve in the morning topped with the toasted almonds as well as berries, more orange, honey, or any other toppings you choose.

    **This is a great recipe to prepare ahead for weekday lunches. You can triple the recipe and divide ingredients in 3 tupper-ware containers. Will keep well 3 days in the fridge.


1/3 c rolled oats (I use quick cooking oats)
1 Tbsp. ground flax
1/2 any kind of orange
1/3 c. nut, dairy or oat milk
2 Tbsp. full fat coconut milk (or any milk)
1/4 tsp. cardamom
1 date, chopped
pinch of sea salt
1 Tbsp. chopped almonds
1/4 c. berries, more orange, 1/2 tsp. honey or agave (for serving)

10 minutes

Vegan option, nut-free option, refined-sugar free, dairy-free

Venzi’s Notes

If you’re looking for quick, easy, and healthy breakfasts that can be prepared ahead of time, this recipe is for you. It uses refreshing, seasonal citrus which pairs perfectly with the earthy flax, toasted nuts, sweet dates and creamy coconut. The coconut makes it SO creamy! But it will still work well if you do not have coconut cream on hand or can’t eat coconut. My favorite orange to use is cara cara orange (any other cara cara fans out there?!), but you could also use a navel orange, a blood orange, or really any other orange variety. Get creative, the muesli is your canvas, ha. I love preparing a few servings of this muesli ahead of time to bring to work for easy breakfasts during the week.