The first time I had bircher muesli I was traveling through Australia. They served it as a breakfast option at every continental breakfast buffet, and it’s no wonder. It’s a healthy breakfast, loaded with nutritious ingredients, that’s guaranteed to fuel your morning.

For this recipe I save a portion of the strawberries, chia seeds and almonds as a topping to add texture and color. Other delicious topping ingredients include (but are not limited to) shredded coconut, raisins, other fresh fruits and seeds.

Strawberry and Chia Seed Bircher Muesli

Serves 4

1 cup rolled oats

4 dates, pitted and diced

1 tablespoon orange juice

1 cup non-dairy milk

1 cup plain non-dairy yogurt

1/4 cup plus 2 tablespoons slivered almonds, toasted

3 teaspoons plus 2 teaspoon chia seeds

2 cups diced strawberries, divided

1 tablespoon raspberry jam (optional)

1 tablespoon maple syrup

1. Combine the rolled oats and the diced dates in a bowl. Break apart any clumps of dates.

2. Add the orange juice, non-dairy milk and yogurt, 1/4 cup of slivered almonds, 3 teaspoons chia seeds, 1 cup of diced strawberries, jam and maple syrup.

3. Mix thoroughly, cover the bowl and place in the fridge for a minimum of 3 hours to overnight.

4. When ready to serve, top with remaining almonds, chia seeds and strawberries.

Tasty tips

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)

©2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.