Toasted Muesli
Muesli checks all the boxes of a perfect weekday breakfast. You can make it in advance, it will last throughout the entire week (if you make a large enough batch), and it's extremely versatile in both how you make it and how you eat it. It’s toasty, nutty, chewy, and truly satisfying. This particular muesli recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.
Servings: 12 (1/2-cup) servings
Calories: 214kcal
Ingredients
- 4 cups quinoa flakes *
- 1 cup coconut flakes
- 1 cup dried fruit **
- 1/2 tsp. ground cinnamon
- pinch sea salt
Instructions
- Toast the quinoa and coconut flakes. Preheat the oven to 325°F/162°C. Add the quinoa flakes and coconut flakes onto a baking sheet and spread into an even layer. Bake until fragrant and lightly golden, 10-15 minutes, tossing halfway.
- Mix all the ingredients. Transfer the toasted quinoa flakes and toasted coconut flakes into a large bowl. Add the dried fruit and any optional ingredients.
- Serve individual portions in bowls with plant milk or yogurt. Top with fresh fruit and a drizzle of maple syrup, if desired. Alternatively, cover with plant milk of choice and allow to soak for 30 minutes at room temperature or covered in the refrigerator overnight.
- Store. Leftover muesli keeps well in an airtight container at room temperature or in the refrigerator for up to one month. For a longer term storage, freeze for up to 3 months.
Notes
*Another brand I use is GoGo Quinoa, which I believe is only available in Canada.
**I used dried blueberries, currants, and raisins.
***Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
**I used dried blueberries, currants, and raisins.
***Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 6 | Calories: 214kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g | Fiber: 4g | Sugar: 2g