Description
This recipe for Princess Diana's Overnight Oats is a classic Bircher Muesli — a wholesome overnight breakfast that combines oats soaked in orange juice with creamy Greek yogurt, apple, blueberries, walnuts, and honey. Creamy, fruity, and packed with both fiber and protein, it’s a no-cook dish that feels satisfying and nourishing.
Ingredients
- 1 cup (80–100 g) rolled oats (Old Fashioned oats)
- 1 cup (240 ml) freshly squeezed orange juice
- 1 cup (227 g) thick Greek yogurt (I use Fage Total 0%)
- 1 tbsp (21 g) raw honey, plus more to taste
- 1 tbsp (15 ml) fresh lemon juice
- ¼ tsp ground cinnamon (optional)
- ½ Honeycrisp apple (75–100 g), grated with the skin on
- 1 cup (150 g) fresh blueberries, divided
- ½ cup (56 g) toasted walnuts
Instructions
- In a medium bowl, combine the rolled oats and orange juice. Stir to coat, then cover and refrigerate overnight (or at least 6 hours) until the oats are softened.
- The next morning, stir in the Greek yogurt, honey, and lemon juice until everything is evenly combined.
- Grate the apple directly into the bowl, then fold it into the oat mixture. Stir in half of the blueberries.
- Divide into jars or bowls and top with the remaining blueberries, toasted walnuts, and an extra drizzle of honey if desired.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
This recipe is adapted from the version Princess Diana’s chef Darren McGrady prepared for her most mornings. In my video, I add the lemon juice after the grated apple instead — both approaches work well.
Best enjoyed within 1–2 days, though they’ll keep up to 3 days in the fridge.
Variations: Swap the blueberries for raspberries, blackberries, strawberries, peaches, plums, pears, figs, or even dried fruit. Walnuts can be replaced with pecans, almonds, hazelnuts, or seeds (pumpkin, sunflower, hemp). Honey can be swapped with maple syrup or agave.
Dietary adaptations: Use certified gluten-free oats if needed. For dairy-free or vegan, substitute a thick plant-based yogurt and maple or agave in place of honey.
Nutrition
- Serving Size: 1 serving (1/2 the recipe)
- Calories: 587
- Sugar: 35 g
- Sodium: 45 mg
- Fat: 23 g
- Saturated Fat: 2 g
- Carbohydrates: 81 g
- Fiber: 11 g
- Protein: 24 g
- Cholesterol: 7 mg