Overnight Bircher Muesli Recipe

Victory Dance Foods muesli is the perfect base to create your 21st-century Bircher-style muesli. This recipe for Overnight Bircher Muesli was inspired by the original Bircher-Benner Muesli created by Dr. Maximillian Bircher Benner a Swiss Physician. Following Dr. Bircher’s lead, we have added grated apple, and lemon juice with your choice of milk, and we also have added a smashed banana and plain yogurt. If you like it sweeter, just add honey or maple syrup, and if you love it spiced up, add cinnamon. And please, please feel free to adjust amounts; for example, if you like more apples, increase the quantity, or maybe you don’t like bananas, you can omit them. The possibilities are endless.

Make up a whole bag and it’s ready to eat all week. We love making this on Sunday evenings for the week ahead. Check out our recipe tips and tricks to learn our favorite portable and portion friendly way to store muesli for the week!

Gluten-Free & Vegan*
*This recipe is Vegan if non-dairy milk, yogurt and maple syrup is used.
Approximate Yield: 7 one-cup servings
Prep Time: 15 mins

Ingredients

• 1 x 8 oz bag Victory Dance Foods Muesli (Blueberry Buckwheat Almond or Cherry Almond Chia )

• 2 Cups Almond milk (can substitute Oat Milk, Cashew Milk or Milk)

• 3 Tablespoons lemon juice (about 1 lemons)

• 1 Banana shredded or smashed

• 1 Granny Smith Apple, cored and grated with the peel

• 1 Cup plain Coconut yogurt (can substitute oat/almond/cashew yogurt or dairy yogurt)

Optional

• 1-2 tablespoons honey Or maple syrup

• A dash of cinnamon

Topping Ideas

• fresh blueberries and blackberries

• sliced apples

• passion fruit

• nut butter or chopped nuts

• A handful of Garden Granola or Granuesli

Instructions

1. Thoroughly wash an apple. Once dry, core and shred the apple using a cheese shredder or food processor.

2. In a large bowl, combine oats, milk, yogurt, shredded apple, mashed banana, and lemon juice. 

3. Stir, cover, and let it sit overnight in the refrigerator.

4. In the morning, if desired, add cinnamon and honey or maple syrup, to taste

5. Using a large spoon mix well.

6. Transfer a cup or desired serving to a bowl or jars according to preference.

7. Add any desired toppings and enjoy!

8. Keep unused portions covered and refrigerated for up to seven days.

Recipe Tips & Tricks

• For a protein boost, use Greek yogurt in place of traditional yogurt. Because Greek yogurt has a thicker consistency you may want to add a little more milk.

• Add the prepared Overnight Bircher Muesli to individual lidded containers and store in fridge for a fast and easy breakfast or after school or gym snack that is also portable.

• The Perfect Storage Container Does Exist. Over the years we’ve stored our overnight Muesli in just about any and every container, but our favorite way to store our overnight muesli vessel when we are prepping it for the week is the 324ml Jam Jar by Le Parfait. We have no affiliation to Le Parfait, we are just big fans. Here are a few reasons why we love Le Parfait Jars for meal prepping and especially our overnight muesli:

  • Size: It’s 11 ounce size allows for a 1 cup plus a little extra with plenty of room for berries and other toppings

  • Air Tight Seal: it has an air tight metallic lid that is universal. There are no rubber gaskets or metal clamps to keep track of or lose. We also love that the lids are colorful an can be purchased separately in case you lose one!

  • It’s made of durable glass and it’s multipurpose.

Blueberry Buckwheat Almond Muesli, 8 oz

$8.50

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Cherry Almond Chia Muesli, 8 oz

$8.50

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Vanilla Matcha Smoothie Recipe

This delicious Vanilla Matcha smoothie is powered by matcha green tea, contains only 5 ingredients and pairs perfectly with our Kale Matcha Garden Granola. To give it a protein boost, add a scoop of your favorite plain or vanilla flavored protein powder!

Smoothie
Vegan, Gluten-Free
Servings: 2

INGREDIENTS

SMOOTHIE

• 2 frozen bananas

• 1/2 tsp vanilla extract

• 1/2 c oat milk

• 1 tbsp matcha powder mixed with 2 tbsp hot water.

• Optional - protein powder of choice.

TOPPINGS

• Kale Matcha Garden Granola

INSTRUCTIONS

1. Add the oat milk, vanilla extract, matcha and water, frozen bananas and protein powder to a high powered blender.

2. Blend until smooth and transfer contents to two cups or bowls if desired.

3. Top with Kale Matcha Garden Granola for some added crunch!

4. Enjoy Immediately!

Garden Granola®, Kale Matcha, 8 oz

$10.50

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Looking for more recipes? Explore our recipe collection.

Sweet Potato Pie Smoothie Bowl Recipe

Vegan + Gluten Free

Ingredients

• 1/2 c mashed sweet potato flesh

• 1-1/2 frozen bananas

• 1/2 tsp vanilla

• 1 tbsp almond butter

• 1/2 tsp pumpkin pie spice

• 1 tbsp maple syrup

• Heavy pinch pink Himalayan salt

• 2 tbsp orange juice

• 2 tbsp milk of choice

Toppings

• Carrot Turmeric Garden Granola

• Pecans

• Cacao nibs

Melted Chocolate Sauce

• 1 cup dark chocolate discs (aka wafers)

• 1 tablespoon coconut oil

Instructions

Smoothie

1. Add the smoothie ingredients (minus the toppings) to a high powered blender and blend until smooth.

2. Transfer contents to a bowl and set aside

Chocolate Sauce Directions

1. Add the chocolate discs and coconut oil to a microwave-safe bowl.

2. Using a microwave, heat for 30 second intervals, stirring in between until melted.

Putting it all together

1. Sprinkle Carrot Turmeric Garden Granola, cacao nibs and pecans on top.

2. using a spoon drizzle the melted chocolate sauce on top of smoothie.

3. Grab a spoon and enjoy!

Garden Granola®, Carrot Turmeric, 8 oz

$10.50

Golden orange granola-- yes, please!

The wild idea for making this vibrant orange JUICED GRANOLA® was born out of our belief and experience that eating a whole food plant based diet reaps health benefits. Inspired by juicing, we blend organic carrots, turmeric, ginger, pineapple and mango, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, Montmorency tart cherries, and sweetened with coconut sugar. Veggie-powered GARDEN GRANOLA is here to help you win the day!

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No Bake Strawberry Beet Granola Bar Recipe

No-bake strawberry beet granola bars are the perfect way to start the day or keep on hand for a snack on the go. They are made with just six ingredients, there is no-baking required (hooray), and they are free of refined sugars, vegan and gluten-free.

Vegan + Gluten Free

Ingredients

• 3 c Beetroot Ginger Garden Granola

• 1 c freeze dried strawberries

• 1/4 c maple syrup

• 1/4 c creamy peanut butter

• 1 c dried organic Turkish figs (you can also use pitted medjool dates)

• 1 c roasted almonds

Instructions

1. Place the maple syrup, peanut butter, figs, granola, strawberries and almonds in a food processor and pulse until a sticky dough begins to form.

2. Like a 8x8 baking pan with parchment paper.

3. Scoop the dough onto the parchment paper and press the dough evenly into the pan.

4. Place the pan into the fridge for about an hour to firm up.

5. Remove from fridge and cut dough into rectangles with a large knife.

Garden Granola®, Beet Ginger 8 oz

$10.50

AWARD-WINNING TASTE
2018 Bronze Sofi™ Award Winner in the Granola/Cereal Category
Inspired by juicing we blend fresh whole organic beetroot, pineapple and ginger, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, dried cranberries and apples and sweetened with coconut sugar. The award winning taste is refreshing and slightly sweet, with zesty ginger notes. A taste bud sensation, it is anything but ordinary granola. Veggie-powered GARDEN GRANOLA is here to help you step up your breakfast game!

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Raspberry Strawberry Banana Smoothie Bowl Recipe

Sometimes the simplest smoothie recipes are the most delicious. Wake up and start your day beautifully with this vibrant Berry Banana Smoothie bowl topped with our Beetroot Ginger Garden Granola.

VEGAN + GLUTEN FREE
4 ingredients

Photography by @the_queenship

This beautifully vibrant pink smoothie bowl by Melissa (@the_queenship) has just four ingredients. But while it short on ingredients it is not, short on deliciousness. Did we mention it pairs perfectly with our Beetroot Ginger granola.

What to Know. For this recipe a large frozen banana is must. Make sure you peel the banana before freezing it. Slicing it is not essential but it can make blending easier. Fresh or Frozen raspberries and strawberries can be used. When preparing this we used fresh, but if you like your smoothie bowls as thick as possible we recommend using frozen raspberries and frozen strawberries.

Yield: 1 Smoothie
Gluten Free + Vegan

Ingredients

Smoothie

• 1 large Frozen banana - do in advance or overnight

• 1/2 cup Fresh or Frozen raspberries

• 1/2 cup, Fresh or Frozen Strawberries, halved

• 1/2 cup Plant Based milk

Toppings

• A sprig of fresh Mint

• 1/4 - 1/3 cup Beetroot Ginger Garden Granola®

• small handful of fresh raspberries

• small handful of fresh strawberries halved
  

Directions:

1. Add all the smoothie ingredients to a blender and blend until smooth. You will have to take a few breaks to stir using a spatula and then blend again. Resist the urge to add more milk, but if you must add it 1 tbsp add a time.

2. Transfer contents to a bowl for serving.

3. Artfully top of your smoothie with Beetroot Ginger Garden Granola®, strawberries, raspberries, and a sprig of fresh mint.

4. enjoy immediately

Smoothie Making Tip

Always load your blender container in the following order: liquids first, then soft fruits or vegetables, greens, then frozen fruit or vegetables and ice on top (if using).

Garden Granola®, Beet Ginger 8 oz

$10.50

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Chocolate Peppermint Bliss Balls Recipe

These chocolate peppermint bliss balls are a perfect treat for the holiday season that can satisfy your chocolate craving while giving you a protein and whole-grain boost! They are also vegan and gluten-free, making them ideal for those with dietary restrictions. The best part is that you only need six ingredients to make them, two of which are available in our store. Moreover, these bliss balls are no-bake, so you can save time and focus on your never-ending list of holiday to-dos, or if you’re not a procrastinator like me, enjoy time with friends and family or a hallmark movie with your feet up.

Vegan. Gluten Free
Yield: 12, tablespoon size balls

Ingredients

• 1/2 c gluten-free rolled oats

• 1/3 c of our Cherry Almond Chia Muesli

• 1/2 c peanut butter

• 1/4 c maple syrup

• 1/2 tsp peppermint extract

• 1/4 c cocoa powder

Coating

• 1/3 cup finely crushed candy canes

Chocolate Sauce

• 1 cup dark chocolate discs

• 1 tablespoon coconut oil

Instructions:

1. Add the gluten-free rolled oats to the food processor and blend until they form a fine flour. Stopping to stir occasionally.

2. Add muesli, peanut butter, maple syrup, peppermint extract and cocoa powder to your food processor.

3. Pulse until the mixture comes together (it should feel sticky).

4. Scoop out tablespoon-sized portions and roll them into balls.

5. Roll balls in crushed candy canes

Chocolate Sauce

1. add the discs and coconut oil to a microwave-safe bowl

2. Using a microwave, heat for 30 second intervals, stirring in between until melted.

3. drizzle as desired on top of the balls and serve immediately.

Leftover balls can be store in fridge or freezer in an airtight container.

Cherry Almond Chia Muesli, 8 oz

$8.50

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No Bake Muesli Energy Ball Recipe

These No-bake Muesli Energy Balls are incredibly good, so easy to make, and perfect for a healthy little pick me up during the day or in between workouts. And they are gluten-free and vegan!

We also love them because they are made with just six ingredients: our Cherry Almond Chia Muesli, gluten-free old gluten-free old fashioned rolled oats (Now available to order), unsweetened cacao nibs, golden berries, peanut butter and maple syrup. Because our Muesli has buckwheat, puffed quinoa, hemp seeds, pumpkin, chia seeds, coconut chips and puffed amaranth, its perfect time saving tip

Yield: 30 balls / 30 Bites
Gluten-Free and Vegan

Ingredients

• 1 .5 cup Victory Dance Foods Cherry Almond Muesli

• 1 cup gluten-free old fashioned rolled oats (now available in our store)

• 1/4 cup raw unsweetened cacao nibs (or mini chocolate chips )

• 1/3 cup Dried golden berries

• 1-1/2 cup peanut butter ( or nut butter)

• 1/3 cup maple syrup (or date syrup)

• Note: if you’d like to further increase the protein you can add 1/3 cup of your favorite protein powder.

Instructions:

1. Add the muesli, gluten-free oats, cacao nibs, and golden berries in a food processor and pulse just long enough to break up the nuts and dried fruits a bit. Set aside.

2. In a small saucepan, add peanut butter and maple syrup and heat over low heat for a few minutes. Stirring to combine the maple syrup and peanut butter thoroughly.

3. Combine the peanut butter mixture with the dry ingredients using a wooden spoon until fully incorporated.

4. Line a cookie sheet with parchment paper.

5. Using a small cookie scoop portion out balls and place on cookie sheet. Place in freezer for approx 10-15 minutes. This is to let them take shape before transferring to an airtight container

6. Store your no-bake muesli energy balls to be enjoyed in the next few days in the fridge and store the remainder in an airtight container in the freezer.

Koginut Squash Soup Recipe

Gluten-Free Soup
Yield: 6 Cups

ingredients

Soup Season is here! Warm up with a bowl of this roasted Koginut Squash soup with carrots and apples.

• 3 c roasted Koginut Squash

• 1 c roasted carrot

• 1 roasted apple

• 1/2 c heavy cream

• 1 tbsp olive oil

• 1/2 large onion - chopped

• 5 garlic cloves - chopped

• 1 tbsp butter

• 1/4 tsp dried thyme (2 sprigs fresh)

• 1/4 tsp dried rosemary (2 sprigs fresh)

• 1/4 tsp cinnamon

• 4-6 c vegetable stock

• Sea salt & fresh cracked black pepper

  Toppings

• pumpkin seeds

• Carrot Turmeric Garden Granola

DIRECTIONS

1. Preheat oven to 425 F

2. Scoop out stringy flesh and seeds of squash. Place squash, carrots, and apple cut side down on parchment lined baking sheet. Drizzle olive oil over top.

3. Roast 30-45min

4. Remove from oven and scoop out flesh.

5. In a large stock pot, heat olive oil over medium high heat.

6. Add onion and cook for 5-6 min, add garlic, and cook for an additional minute.

7. Add butter & spices and cook an additional minute until fragrant.

8. Add squash, carrots, and apple and stir to combine.

9. Add vegetable stock.

10. Bring to a boil and reduce to a simmer and cook for 15 minutes.

11. Purée the soup in a high powered blender.

12. Stir in heavy cream.

13. To serve: ladle soup in bowl, drizzle a bit of cream over top, garnish with our Carrot Turmeric Garden Granola and roasted pumpkin seeds.

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Garden Granola®, Carrot Turmeric, 8 oz

$10.50

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Listen to your Vegetables! Book Signing with James Beard Award-winning Chef Sarah Gruenberg from Monteverde in Chicago

Very excited to announce that Victory Dance Foods will be partaking in an exclusive book signing event on December 22nd alongside the esteemed James Beard Award-winning Chef Sarah Gruenberg from the renowned Monteverde Chicago and we hope to see you there!

We will be gathering to celebrate the highly anticipated release of Chef Gruenberg's "Listen to your Vegetables: Italian Inspired Recipes for Every Season"! Being an ardent lover of vegetables, a West Loop resident, and an unabashed admirer of Monteverde and Chef Gruenberg, I am counting down the days until December 22nd!

Huge congratulations to Chef Gruenberg on your incredible achievement of publishing your book! We are absolutely thrilled to be included in this special event alongside other remarkable local women-owned businesses . Thank you for recognizing and celebrating the vibrant and diverse culinary community that we are part of. Your book is not only a testament to your talent and expertise, but also a powerful tribute to the power of collaboration and uplifting one another. We are so grateful to both you and the Mariano’s team for the opportunity to be involved, and we look forward to continuing to support each other's success in the future.

Cheers to you, Chef Gruenberg, and to all the inspiring women who are shaping the food industry!

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Book Signing with James Beard Award-Winning Chef Sarah Gruengberg from Monteverde

Meet Chef Sarah Gruenberg from Monteverde fro an exclusive Book Signing of “Listen to your vegetables”!

Enjoy small bites from her book, samples from local women owned businesses, entertainment and more!

Plus, Moet & Chandon will be on hand with personalization station, perfect for holiday gifting!

Friday, December 22, 2023
5:30 PM - 7:30 PM

Mariano’s West Loop
40 S Halsted St, Chicago, IL 60661

Holiday Charcuterie Board Inspiration featuring a Beetroot Granola Crusted Goat Cheese Log Recipe

When it comes to Holiday charcuterie boards, we like ours like our award-winning Garden Granola, full of flavor, premium ingredients and full of the colors!

We selected just one cheese- soft goat cheese- but by encrusting it in various toppings, the flavor profile and even the texture of this spreadable cheese changes.

There are both mini goat cheese balls and even a goat cheese log rolled in Garden Granola Beet Ginger. Generally, we would have used 2-4 different cheeses to provide variation in flavor and texture. Feel free to add additional cheeses.

We have featured different types of olives, meats, fruits of the season, nuts, crackers, and goat cheese, which is encrusted with a variety of toppings, including our Garden Granola.

Dried figs, blood oranges, Grapes and pomegranates punch up the fruity side for our board. Add in your favorite variety of olives, we have used both green olives and kalamata olives.

Choose your favorite crackers. We’ve added meats - hard salamis and prosciutto rosettes to our board for the meat lovers in the party.

We strew on a handful of nuts. We used pecans for this board, but you can select any of your favorite tree nuts. A final taste addition is honey; make it regular or hot honey and a fruity jam, and use your favorite flavors.

Our Holiday Charcuterie Board will surely please all your guests at your holiday gatherings.

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Beetroot Granola crusted Goat Cheese Log Recipe

Ingredients

• 10 oz goat cheese log

• 1/2 cup of Garden Granola Beetroot Ginger

Instructions

1. Place 1/2 cup of Garden Granola in a ziplock bag and crush with a mallet or pulse in food processor.

2. Place the crushed garden granola on to a parchment paper or a plate.

3. unwrap the chilled goat cheese log.

4. roll entire log into crushed granola until well coated.

Garden Granola®, Beet Ginger 8 oz

$10.50

AWARD-WINNING TASTE
2018 Bronze Sofi™ Award Winner in the Granola/Cereal Category
Inspired by juicing we blend fresh whole organic beetroot, pineapple and ginger, the whole plant, so you get the juice plus the fiber. It’s all added to organic gluten-free certified oats, ancient grains, seeds, slivered almonds, dried cranberries and apples and sweetened with coconut sugar. The award winning taste is refreshing and slightly sweet, with zesty ginger notes. A taste bud sensation, it is anything but ordinary granola. Veggie-powered GARDEN GRANOLA is here to help you step up your breakfast game!

Quantity:

Add To Cart