Best muesli – vegan
I was looking through the breakfast section on the blog and was surprised to see that I have not posted this muesli recipe. I have been making it for years (with my eyes closed by now) and it has been a favourite in the family forever. It’s my go to breakfast item when I want to prepare something in advance and we enjoy it by itself or in addition to other breakfast items if we have time to linger. If it’s in the fridge, it makes a great little healthy snack anytime.
I first had muesli years ago at the lodge at Lake Ohara high up in the Canadian Rockies. It was made with yogurt and was totally delicious, packed with fresh and dried fruits and a few nuts. Trying to stay away from dairy, I converted it to non-dairy and for us it’s just as good. For a touch of decadence, serve it with chopped caramelized nuts.
It’s a flexible recipe. I often use only the rolled oats, other times I add whatever I happen to have on hand. If you only use rolled oats use 2 cups liquid to 2 cups oats. Experiment with ingredients and make it you own.
Here is it.
2 cups rolled oats (not instant). Quick cooking works better that the large flake oats.
1 cup cooked quinoa
1/4 cup millet
1 tablespoon chia seeds
1 /12 cups orange juice
1 cup oat milk (or another non-dairy milk)
1 cup chopped dates
1/3 cup chopped nuts or a mixture of nuts
1 small apple, unpeeled, finely diced
For the topping:
1/3 cup chopped caramelized nuts
Berries: raspberries, blackberries, strawberries (you can fold some into the muesli.
Place rolled oats and other grains in a bowl and mix.
Add the orange juice and stir to blend.
Add the dates, nuts and apple and mix well.
Refrigerate overnight or let sit for 30 minutes before serving.
Serve with cashew cream and chopped caramelized nuts on to.
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