• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Traditional Cooking School by GNOWFGLINS

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

Join 12,000+ families served since 2010!

  • Join Now
  • About
    • About Wardee & TCS
    • Our Team
    • FAQs & Help
    • Contact
  • Recipes
  • Blog
    • Recipes
    • Archives
  • Podcast
    • #AskWardee
    • Know Your Food with Wardee (retired)
  • Shop
    • Bible-Based Cooking Program
    • Print Textbooks
    • eBooks & eCourses
    • Recommended Tools & Supplies
    • More Books We Love
    • Complete Idiot’s Guide To Fermenting Foods
      • Errata
  • Login
You are here: Home Ā» Food Preparation Ā» Recipes Ā» Beans, Grains, & Vegetables Ā» 5-Minute Soaked Muesli Recipe (mix & match formula!)

Make a healthy dinner in 30 minutes or less... while spending $0 extra! Click here to get the Eat God's Way ā€œ30-Minute Skillet Dishesā€ worksheet + videos FREE!

5-Minute Soaked Muesli Recipe (mix & match formula!)

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Jump to Recipe Print Recipe
Print Friendly, PDF & Email

Soaked overnight, this homemade muesli recipe is a make-ahead, traditional Swiss breakfast that takes less than 5 minutes to assemble! The next morning, scoop into a bowl and top with your favorite fresh fruit!

Bowl of muesli topped with fresh strawberries, blueberries, slivered almonds, and shredded coconut. Text overlay says: "Soaked Muesli Recipe (mix & match formula, endless variety!)"

Muesli is a simple and delicious breakfast option that’s easy to customize according to taste. With our simple formula you can create your very own muesli recipe using the fruits and nuts you truly enjoy!

We like to soak muesli for a healthy breakfast cereal that’s easy to digest. Soaked muesli combines the traditional, necessary step of soaking (to neutralize anti-nutrients and improve digestibility) with the ease of a put-in-your-bowl-and-add-milk instant breakfast.

Seasonal fruit provides the best topping, in our opinion! Dates, raisins, or figs add chewy texture along with sweetening, too.

Table Of Contents

  • What Is Muesli?
  • Muesli Vs. Granola
  • How To Make Muesli
  • Tips & Tricks
  • Mix & Match Formula
    • Using The Formula To Create Large Batches
  • Ingredients
    • 1. Oats
    • 2. Nuts & Seeds
    • 3. Dried Fruit
    • 4. Soaking Acid
    • Ingredient Substitutions
  • Muesli Variations
    • Toasted Muesli Option
    • Dessert Muesli
  • Mix-In Options
  • How To Serve Muesli
  • Notes
  • Soaked Muesli Recipe
  • Soaked Muesli

What Is Muesli?

Muesli is a traditional breakfast cereal of Swiss origin that consists of raw oats, nuts, and dried or fresh fruit. It is usually served cold with milk but can be warmed, if desired.

Muesli Vs. Granola

Granola and muesli have a similar base of ingredients and generally contain oats (or other grains), nuts, and dried fruit. However, muesli is unbaked and unsweetened while granola is baked and includes sweetener and oil to coat and bind the ingredients.

Each cereal is completely customizable in that fruit and nuts can be added to suit your taste. Both are usually served cold with your milk of choice.

Here’s our favorite raw soaked granola recipe!

Bowl of muesli topped with fresh berries surrounded by small bowls of other ingredients and toppings: almonds, freeze-dried strawberries, dried cranberries, and pecans.

How To Make Muesli

While there are muesli mixes available in the breakfast cereal aisle of most grocery stores, it is more affordable to make at home. Not to mention, it’s often tastier than store-bought as you can customize it to suit your preferences.

Make a basic muesli by mixing together raw oats, dried fruit, and nuts.

In general, you will need approximately 3 parts oats, 1 part nuts, and 1 part dried fruit. These ratios can be adjusted as desired (and I will share a mix and match formula as well as variations below).

It’s really as simple as mixing the ingredients in a bowl and serving with milk. However, for the healthiest option, we need to soak the oats before consuming just like we soak the spelt flour in this Spelt Banana Bread recipe.

We soak the oats first to ensure that the muesli is easily digestible. This doesn’t have to be complicated, in fact, it’s a great way to get your breakfast prepared ahead of time and have it ready to go in the morning.

Water being poured into a large bowl of rolled oats and yogurt.

To soak muesli, add 1 cup of water and 2 tablespoons of soaking acid (such as Kombucha, milk kefir or water kefir, yogurt, buttermilk, or whey) per cup of oats. You may also use lemon juice or raw apple cider vinegar (here’s how to make your own!), but they will make the muesli more tart.

Stir to combine. Add dried fruit and nuts, then stir again.

Cover and let sit overnight, or for 7 to 8 hours.

In the morning or when ready to serve, scoop into bowls and add fresh fruit or drizzle with maple syrup, if desired. Serve with milk of choice, such as raw and/or whole milk, homemade nut milk, or coconut milk.

Tips & Tricks

Homemade muesli is fairly straight forward, but there are a few things to keep in mind in order to achieve the best results:

  • Be sure to use the recommended liquid ratio as described above or else oats turn out too dry or too sticky.
  • Wait to add fresh fruit until just before serving.
  • Make a large batch of your favorite combination and store the dry mix for a quick and easy make-ahead breakfast! Simply add the water and soaking acid when you’re ready to make more.
  • Toast dry ingredients for extra depth of flavor (see below).
  • Use old-fashioned rolled oats and not instant oats for the best texture.
  • For easy soaking of smaller batches, use a canning jar with lid.
  • Stir oats after soaking in order to create an even consistency.
  • Soak oats at room temperature or in a warm place to make soaking more effective.

The flavor combinations are truly endless when it comes to homemade muesli. Have fun pairing the different nuts and fruits detailed below to create your own unique muesli recipe.

Bowl of muesli topped with dried canberries, cinnamon, shredded coconut, and pecans.

Mix & Match Formula

A good starting formula for homemade muesli is:

  • 3 parts oats
  • 1 part nut and seeds
  • 1 part dried fruit

You’ll also need 1 cup of water and 2 tablespoons of soaking acid (such as Kombucha, milk kefir or water kefir, yogurt, buttermilk, or whey) per cup of oats.

Building the recipe in parts allows you to include your favorite nuts, seeds, and dried fruit. Use this formula to create a combination that is to your liking.

One part nuts and seeds can be made up of a mixture of nuts and seeds, or you can simply use your favorite. For example, you could use only walnuts or add a mixture of almonds, sunflower seeds, pumpkin seeds, and pecans to equal one part of the recipe.

The same goes for dried fruit.

A simple mixture using the above formula may look something like this:

  • 3 cups oats
  • 1 cup walnuts
  • 1 cup raisins

Or you might like to include more variety and create something like the following:

  • 3 cups oats
  • 1/2 cup walnuts
  • 1/4 cup pecans
  • 1/4 cup sunflower seeds
  • 1/4 cup cranberries
  • 1/4 cup dried blueberries
  • 1/4 cup raisins
  • 1/4 cup shredded coconut

As you can see, there is a greater variety of nuts and dried fruit in this recipe, but each adds up to one part of the overall ingredients.

Using The Formula To Create Large Batches

Use this same formula when creating large batches to store for future use. Simply use larger amounts for each part.

Here is an example of a larger batch using the formula:

  • 9 cups oats
  • 3 cups nuts
  • 3 cups dried fruit

Adjust the recipe to suit your tastes and incorporate the ingredients you have on hand. If you aren’t a fan of nuts, feel free to leave them out completely. Don’t have dried fruit on hand? Leave it out and add some fresh fruit just before serving.

In the same vein, you can also increase the amount of nuts and dried fruit. Many people enjoy using 2 parts nuts as it allows for extra crunch and a greater variety of nuts to be included.

Extra dried fruit also adds a lot of flavor, however, increasing the amount of dried fruit will also increase the amount of natural sugars in the recipe.

Ingredients for making soaked muesli: rolled oats, yogurt, dried cranberries, pecans, shredded coconut, and a bowl of spices including cinnamon and ginger.

Ingredients

The main ingredients in muesli are quite simple: oats, nuts, and dried fruit. Although the oats are a staple in muesli, there are a lot of options when it comes to nuts and fruit.

We also include an extra ingredient for the soaking step which allows us to have the healthiest muesli possible. More on this below.

Large bowl of rolled oats.

1. Oats

These should be raw old-fashioned or rolled oats, not instant oats. Buy organic, if possible.

Be sure to get gluten-free oats if you are avoiding gluten. Even though oats are naturally gluten-free, they are often processed in facilities that also process gluten-containing grains.

This can contaminate the oats and cause issues for those who are sensitive or allergic to gluten.

Bowl of pecans in a woman's hand.

2. Nuts & Seeds

Most nuts and seeds work well. Mix and match to make 1 part of your recipe or add as desired.

  • Almonds, sliced or slivered
  • Cashews
  • Chia seeds
  • Pecans
  • Pumpkin seeds
  • Sesame seeds
  • Sunflower seeds
  • Walnuts

Also, if you’re wondering why we don’t call for nuts and seeds that have been soaked and dehydrated (like this)… it’s because you’ll be soaking them with the muesli, so there’s no need to do it beforehand.

Bowl of dried cranberries in a woman's hand.

3. Dried Fruit

Fruit — both fresh and dried — adds a lot of flavor!

Incorporate dried fruit before soaking, or add when serving. You can also include dried fruit when making large batches for storage.

Add fresh fruit at the time of serving,

Some great dried fruit options include:

  • Dried apples
  • Dried apricots
  • Raisins
  • Dried blueberries
  • Dried cherries
  • Currants
  • Dried cranberries
  • Chopped dates
  • Goji berries
  • Coconut flakes or chips

Freeze-dried fruits — like strawberries and apples — are also a great choice.

Small white ceramic bowl of yogurt.

4. Soaking Acid

As mentioned above you’ll need 1 cup of water and 2 tablespoons of soaking acid per cup of oats.

Soaking acid options include:

  • Kombucha
  • Milk kefir
  • Water kefir
  • Yogurt
  • Buttermilk
  • Whey
  • Raw apple cider vinegar (this makes a muesli with a stronger sour flavor, although still delicious!)

Ingredient Substitutions

Since there is already so much freedom of choice in regard to the fruit and nuts used in muesli, there are very few substitutions necessary. That said, you may wish to find a substitute for the oats if you are sensitive to them or if you simply want a little more variety.

Feel free to replace oats in whole or part with other rolled grains such as rolled barley, rolled rye, and/or rolled spelt.

Muesli Variations

The sky is the limit when it comes to muesli variations! So many nuts, seeds, and fruits pair well together — it’s really hard to make a bad combination!

Try some of the following combinations, or create your own!

  • Macadamia Cranberry Muesli — Use mostly macadamia nuts with cranberries, and include some walnuts as well. Add white chocolate chips to make a dessert muesli!
  • Maple Pecan Muesli — Use pecans as the nuts in your recipe and drizzle with maple syrup just before serving.
  • Roasted Peaches & Pecans — Roast peaches in the oven or stove-top, and use to top soaked muesli. Use pecans as all or part of the nuts portion.
  • Blueberry Lemon Muesli — Use dried blueberries as the main dried fruit in your recipe and add lemon zest just before serving.

Toasted Muesli Option

Lightly toast muesli ingredients for extra depth of flavor without added sugar or oil.

To create a toasted muesli, mix the oat and nut portions of your recipe. You may also add the coconut, but not the dried fruit.

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Combine the oats, nuts, and coconut (if using) in a large mixing bowl. Spread mixture evenly on the baking sheet.

Bake for 10 to 15 minutes or until the oats are lightly browned. Toss halfway through baking (at about the 6 minute mark).

Remove from oven and allow to cool completely before pouring into a storage container. When ready to use, soak according to the instructions above.

Dessert Muesli

Muesli is traditionally a breakfast food, yet that doesn’t mean you can’t make it into a dessert! In fact, soaked muesli is a great base for a healthy dessert any time of day.

Here are a few ways to turn breakfast muesli into dessert muesli:

  • Warm muesli in a pot with some extra milk and top with ice cream and toasted nuts.
  • Add chocolate chips, toasted nuts, and toasted coconut just before serving.
  • Include a teaspoon or two of cocoa powder.
  • Stir in some pumpkin puree and layer with cream cheese (like in this Cultured Pumpkin Pie Overnight Oats recipe).
  • Finally, add chocolate chips and roasted hazelnuts for a Nutella-esque option.

Mix-In Options

Add mix-ins to elevate your homemade muesli and create even more variety of flavor.

A ā€œmix-inā€ is an ingredient added after the muesli has been prepared. So, this would be something to add after the soaking step.

Mix-ins are usually things that don’t hold up well during soaking (or toasting) or simply taste better added just before serving. Options include:

  • Chocolate chips
  • Crispy nuts (these are great right before serving since they have been soaked and dried for extra crunch!)
  • Fresh fruit
  • Maple syrup
  • Nut butter or pumpkin seed butter
  • Collagen
  • Roasted toasted hazelnuts

Bowl of shredded coconut in a woman's hand.

How To Serve Muesli

When it comes to serving muesli, there are a number of delicious options worth considering. Here are a few tasty ideas:

  • Serve cold with milk or yogurt — This is the most common way to serve and eat muesli.
  • Serve warm with milk or yogurt — Gently warm over a low heat on the stove. Add a little extra milk so the oats don’t stick to the pan.

Create a unique breakfast by serving muesli with added toppings, such as:

  • fresh fruit
  • grilled fruit
  • toasted coconut
  • toasted nuts
  • a drizzle of maple syrup or honey
  • a dollop of nut butter

Notes

Let’s talk price, aiming to keep this dish’s total cost around $5.

It is hard to figure cost as many of these items are pantry staples that are purchased in bulk. That said, I would rather pay significantly more for good food, than pay anything at all for conventional food.

However, it is a good exercise to figure out an approximate cost.

  • Oats purchased in bulk cost approximately $1.50.
  • I make my own Kombucha and kefir (and whey, dripped out of the kefir), so they are low cost — about $0.03 for 6 tablespoons.
  • The milk products come from our own goats — a high estimation would be $2 per gallon. If we use a quart for this meal, as topping in whatever form (kefir or plain milk), that is $0.50.
  • Buying seasonal, local fruit is inexpensive, about $1 to $2 per pound at a U-Pick or right from the farm. Let’s say we use a 1/2 pound at $2, so $1.
  • The other items, all optional, can be purchased in bulk for additional savings. Or left out to bring the price down. Let’s say $1 for any other dried fruit and nuts. (1/2 pound of raisins is $1, so this isn’t too far off.)

So this makes the grand total: $4.03. Pretty cool! There’s another dollar in there to add some more yummies. šŸ™‚

Bowl of muesli topped with fresh strawberries, blueberries, slivered almonds, and shredded coconut.

Soaked Muesli Recipe

Below you’ll find a favorite muesli recipe that includes nuts, dried fruit, and spices. The spices add a ton of extra flavor and make this an extremely comforting breakfast dish.

You’ll notice this recipe has been adjusted from the basic formula mentioned above. It is a good example of using ingredients many of us have on hand.

It also shows one method of reducing the cost of making muesli — that is, by reducing the amount of nuts and dried fruit, since these are generally the most expensive portion of the recipe.

Did you make this recipe? If so, please rate it in the recipe card below. We’d also love to see your muesli creations! Tag us on Facebook or Instagram so we can see!

Bowl of muesli topped with fresh strawberries, blueberries, slivered almonds, and shredded coconut.
4 from 1 vote
Print

Soaked Muesli

Soaked overnight, this homemade muesli recipe is a make-ahead, traditional Swiss breakfast that takes less than 5 minutes to assemble! The next morning, scoop into a bowl and top with your favorite fresh fruit! Only the oats, water and Kombucha (or other soaking acid) are essential; everything else is optional.

Course Breakfast
Cuisine Swiss
Prep Time 5 minutes
Soaking Time 7 hours
Servings 5 people
Calories 294 kcal
Author Wardee Harmon

Ingredients

Soaking Stage

  • 3 cups rolled oats organic (choose certified gluten-free if desired)
  • 3 cups pure water
  • 6 tablespoons Kombucha kefir, yogurt, buttermilk, or whey (may also use lemon juice or apple cider vinegar, but they will make the muesli more tart)
  • 1/8 teaspoon liquid stevia extract optional
  • 1 to 1-1/2 tablespoons ground cinnamon optional
  • 1/8 teaspoon ground nutmeg optional
  • 1 teaspoon ground cloves optional
  • 1/2 teaspoon ground ginger optional
  • 1/4 cup raisins chopped dates or diced figs; optional
  • 1/4 cup nuts of choice chopped; optional
  • 1/4 cup unsweetened shredded coconut optional

To Serve

  • raw whole milk or yogurt, kefir, etc.
  • fresh, local fruit sliced strawberries, sliced peaches, raspberries, blueberries, marionberries, blackberries, etc... (the best part!)

Instructions

Soaking Stage

  1. Combine oats, water, and acid of choice.

  2. Mix.
  3. Add spices, dried fruit, coconut and nuts.

  4. Cover and allow to soak for 7 to 8 hours, or overnight.

To Serve

  1. When ready to serve, scoop into bowls and garnish with fresh fruit and milk, yogurt or kefir.
  2. Enjoy!

Recipe Notes

How To Serve Muesli

When it comes to serving muesli, there are a number of delicious options worth considering. Here are a few tasty ideas:

  • Serve cold with milk or yogurt -- This is the most common way to serve and eat muesli.
  • Serve warm with milk or yogurt -- Gently warm over a low heat on the stove. Add a little extra milk so the oats don't stick to the pan.

Create a unique breakfast by serving muesli with added toppings, such as:

  • fresh fruit
  • grilled fruit
  • toasted coconut
  • toasted nuts
  • a drizzle of maple syrup or honey
  • a dollop of nut butter
Nutrition Facts
Soaked Muesli
Amount Per Serving
Calories 294 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 2mg1%
Sodium 25mg1%
Potassium 304mg9%
Carbohydrates 43g14%
Fiber 7g29%
Sugar 2g2%
Protein 9g18%
Vitamin A 36IU1%
Vitamin C 1mg1%
Calcium 69mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

This post was featured in 90 Nourishing Egg-Free Breakfasts and 40+ Homemade Real Food Gifts.

This post was originally published and written by Wardee Harmon on 7/9/09. It was updated and republished on 11/9/20.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Beans, Grains, & Vegetables Beans, Grains, & Vegetables (Gluten-Free) Breakfast Breakfast (Gluten-Free) Food Preparation Recipes

About Stacy Karen

Stacy is a Holistic Health Practitioner on a mission to simplify health and wellness. She used real food to overcome autoimmune disease and believes food has the power to energize, heal, and soothe. Born and raised in Australia, Stacy now calls Missouri home (where she lives with her husband and three children). Interested in all areas of natural living, Stacy loves creating home remedies and natural body care products. She is the founder of the Natural Body Care Club, a fun community focused on learning how to make natural products. Find her blogging at No Fuss Natural and sharing quick and easy DIYs on Instagram.

Reader Interactions

Comments

  1. Christie says

    July 9, 2009 at 11:04 am

    I really need to get to some farmer’s markets for some in-season fruit! Living in central Oregon makes its tough to get inexpensive local fruit, especially this early in the summer. We did start our own strawberry patch this year and have gotten a few yummy Oregon berries, but would need it to be about 5 times in size to get some everyday. We have also been enjoying homegrown lettuce and spinach this week and its delicious.

    Reply
    • Wardee says

      July 9, 2009 at 11:22 am

      Christie – It is true that our locations present different opportunities! I think it is wonderful that you have your own strawberry patch, lettuce and spinach!

      Reply
  2. gilliebean says

    July 9, 2009 at 11:31 am

    I keep wanting to try this but I keep forgetting to put my multigrain on to soak before I go to bed!
    .-= gilliebeanĀ“s last blog post… Eagle Rock ā€˜n’ Roll Farmers Market =-.

    Reply
  3. Kimi says

    July 9, 2009 at 3:06 pm

    Cool! You used kombucha to soak your oats. Will have to try this for sure! I had only heard about the more traditional ways of soaking muesli (yogurt or buttermilk). Thanks for the great idea!
    .-= Kimi @ The Nourishing GourmetĀ“s last blog post… Pennywise Platter Thursday 7/8 =-.

    Reply
    • Wardee says

      July 9, 2009 at 3:53 pm

      Kimi – I started doing that when I didn’t have whey or milk products, and wanted to avoid the sour taste of lemon juice or apple cider vinegar. It works great!

      Reply
  4. NurturingWisdom says

    July 9, 2009 at 8:51 pm

    Wardee!

    This sounds like a must try for me. How refreshing a breakfast, especially during the hot summer mornings!

    I like the idea of using kombucha as the acid medium.

    Reply
  5. c says

    July 10, 2009 at 6:23 am

    Wow! This sounds wonderful…and wonderfully easy, which I could use these days. I was confused by the name, thinking that you must be talking about some other sort of grain, and not simply my beloved oatmeal! This is going to be on the menu soon at my place.
    .-= cĀ“s last blog post… Knowlege Is Power =-.

    Reply
  6. Bethany says

    July 10, 2009 at 7:21 pm

    Wardee,
    You’re photograph is beautiful – looks so appetizing.

    One question…the oats are not cooked at all?

    I make granola regularly. I like the thought of not baking my oat mixture.
    .-= BethanyĀ“s last blog post… Water Play =-.

    Reply
    • Wardee says

      July 10, 2009 at 8:50 pm

      Bethany – no the oats are not cooked at all, just soaked overnight. šŸ™‚ Enjoy!

      Reply
  7. Susanna says

    February 3, 2010 at 5:13 pm

    We found this recipe (I think through Nourishing Gourmet) in July and have had it SO many times since then! It’s a staple in our house now and the quickest breakfast I can make! We made a few changes to suit our tastes – I use sucanat instead of stevia, and I only use cinnamon, no other spices. We stir frozen blueberries into it a few minutes before eating it, and it’s amazingly delicious. I make several batches at a time and store in ziploc bags, so I can throw it together really quickly the night before. Thanks for sharing this breakfast – it makes giving up cold cereal so much less painful! And I love not having to wash the oatmeal pot. šŸ™‚

    Reply
  8. Kami says

    September 13, 2010 at 9:22 am

    Wardee, does this museli take on a sour taste after being soaked all night? When I make soaked oatmeal, I usually use lemon juice because the kefir makes it taste too sour for us in the morning. My husband especially doesn’t like it but we all love muesli. Just wondering if you could let me know the sourness of this šŸ˜‰ if that makes sense. Thank you!

    Reply
    • Wardee says

      September 13, 2010 at 11:09 am

      Kami — It will be as sour as the you usually make. If you’re concerned that is too sour, you could always drain and rinse the oats, having soaked only with water/acid. Then add the fruits, nuts, spices, etc. in the morning after draining/rinsing.

      Reply
  9. Jessica says

    October 6, 2010 at 6:27 pm

    I was wondering if you let this soak overnight in the fridge or out on the counter? Thank you!

    Reply
    • Wardee says

      October 6, 2010 at 8:15 pm

      Jessica — Out at room temperature.

      Reply
  10. Jenny says

    November 6, 2012 at 7:49 am

    Hey Wardee, question about this. If I like a “crunchier” taste would it work to soak and then dehydrate and just add milk when I want to eat it? I tried this and just can’t get past the mushier texture..could just be something I’ll grow to like but thought dehydrating might work after soaking?

    Reply
    • Wardee says

      November 7, 2012 at 5:40 am

      Jenny — Doing the dehydrated oats will help with that. Like this:

      https://traditionalcookingschool.com/2012/03/02/soaked-granola-bar/#

      Reply
  11. julie says

    June 5, 2019 at 8:53 pm

    Your recipe says to eat this raw, which is how I eat it. I recently found this:

    https://www.westonaprice.org/health-topics/faq-grains-seeds-nuts-beans/
    Q; Can a grain such as rolled oats or other flaked or steel-cut grain soaked overnight be eaten raw as muesli or should it always be cooked?
    A: I do not recommend this. These grains should be soaked and then cooked. Otherwise you put a strain on the digestion. In all cultures, grains are cooked.

    I’ve also listened to Sally Morell say the same thing. What is your take?
    Thanks
    julie

    Reply
    • Vicki Henry says

      June 7, 2019 at 11:24 am

      Hi Julie,

      I verified with Wardee and this is what she said:

      “I think it depends on the digestion. Occasionally, it might be fine for uncompromised people. Regularly, it is probably hard on the digestion.

      We used to eat this a lot and now we only eat it occasionally. We prefer to soak and then cook.”

      ~ Vicki, TCS Customer Success Team

      Reply
  12. Azael says

    June 30, 2021 at 4:19 pm

    Hello there,

    I want to know if kefir, yogurt, buttermilk, and kombucha for soaking acids have to be homemade? I asked because I rather buying them from a grocery store. I am aware of the fact that they are pasteurized and refrigerated, but am not sure if they are ideal for breaking down the grains (i.e., oatmeal) overnight? How about raw milk? Is it considered soaking acid?

    Please let me know

    Reply
    • Danielle says

      July 2, 2021 at 6:14 am

      Hi. Azael.

      Yes, you can use store-bought kefir, yogurt, buttermilk, and kombucha for soaking acids. Raw milk can be used for soaking flour and oats but not whole grains, rice, or beans.

      ~Danielle, TCS Customer Success Team

      Reply
4 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi and Welcome!

I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!… like I was. Click here for more…

Recently on the Blog

  • Fizzy Apple Cider Switchel (VAD)
  • VitaClay Review & Buyer’s Guide
  • How to Make Healthy Cookies #AskWardee 006
  • Bean and Barley Soup (Instant Pot, Stove Top)
  • Soaked Spelt Banana Bread (VAD)
  • Ancient Grains 101
  • How to Heal Digestive Issues Naturally (Leaky Gut, SIBO, IBS, Celiac & more)
  • How To Meal Plan In 4 Easy Steps (KYF103)
  • Debunking 4 Sourdough Myths (& How To Overcome Them)
  • How To Use A Pressure Cooker 101

Recently Commented

  • YTmp3 on How To Make Healthy Mild-Tasting Mayonnaise #AskWardee 128
  • Debbie on 45 Real Food Copycat Recipes (Olive Garden, Chipotle & more!)
  • YTmp3 on Homemade Sauerkraut In A Stoneware Crock
  • AJ on Homemade Dog Food In The Instant Pot
  • Ali on Rhubarb Salsa
  • Leif on Amish Butter: Really?
  • Makenzie Reed on How To Make An Herbal Eye Pillow For Relaxation & Headache Relief

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Before Footer

g-NOWF-glinz

…are what we eat!Ā God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

We love working with other Christian families who love good food and want to eat according to God’s design…

Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine!

Learn more about GNOWFGLINS here…

https://www.youtube.com/watch?v=IOcH27DM1dI

Eat God’s Way Cooking Program

Our Eat God’s Way cooking program is for Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!

Join 12,000+ families served since 2010! Learn more here…

Copyright © 2025 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners

Photo collage of muesli bowls topped two ways: the first with dried canberries, cinnamon, shredded coconut, and pecans; the second with fresh strawberries, blueberries, slivered almonds, and shredded coconut. Text overlay says: "Soaked Muesli Recipe (mix & match formula, endless variety!)"
Bowl of muesli topped with fresh strawberries, blueberries, slivered almonds, and shredded coconut. Text overlay says: "Soaked Muesli Recipe (mix & match formula, endless variety!)"
Photo collage of muesli topped with fresh strawberries, blueberries, slivered almonds, and shredded coconut. Text overlay says: "Soaked Muesli Recipe (mix & match formula, endless variety!)"
Photo collage of muesli topped with dried canberries, cinnamon, shredded coconut, and pecans. Text overlay says: "Soaked Muesli Recipe (mix & match formula, endless variety!)"
Photo collage of muesli topped with fresh strawberries, blueberries, slivered almonds, and shredded coconut. Text overlay says: "Homemade Muesli Recipe (soaked for gentle digestion!)"
Photo collage of muesli topped with dried canberries, cinnamon, shredded coconut, and pecans. Text overlay says: "Homemade Muesli Recipe (make in less than 5 minutes!)"
Photo collage of muesli bowls topped two ways: the first with dried canberries, cinnamon, shredded coconut, and pecans; the second with fresh strawberries, blueberries, slivered almonds, and shredded coconut. Text overlay says: "Homemade Soaked Muesli (make in less than 5 minutes!)"
Bowl of muesli topped with fresh strawberries, blueberries, slivered almonds, and shredded coconut. Text overlay says: "Homemade Soaked Muesli (make in less than 5 minutes!)"
Photo collage of soaking oats for muesli and the finished muesli bowls topped with a variety of dried fruits, nuts, and berries. Text overlay says: "5-Minute Soaked Muesli Recipe (traditional Swiss breakfast)"
Photo collage of soaking oats for muesli and the finished muesli bowls topped with a variety of dried fruits, nuts, and berries. Text overlay says: "DIY Muesli Formula... For Endless Flavor Combinations (soaked for gentle digestion!)"
Photo collage of soaking oats for muesli and the finished muesli bowls topped with a variety of dried fruits, nuts, and berries. Text overlay says: "Easy Overnight Muesli (mix & match formula, endless variety!)"
Photo collage of soaking oats for muesli and the finished muesli bowls topped with a variety of dried fruits, nuts, and berries. Text overlay says: "Easy Overnight Muesli (traditional Swiss breakfast)"
Bowl of muesli topped with fresh strawberries, blueberries, slivered almonds, and shredded coconut. Text overlay says: "DIY Muesli Formula... For Endless Flavor Combinations (make in less than 5 minutes!)"
Photo collage of soaking oats for muesli and the finished muesli bowls topped with a variety of dried fruits, nuts, and berries. Text overlay says: "5-Minute Soaked Muesli Recipe (traditional Swiss breakfast)"

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.