Cherry, Cashew and Coconut Muesli
Will muesli save 2020?
Quarantine has made me a huge fan of project recipes. From baking bread to simmering stews, the more time consuming, the better! However, my philosophy with breakfast is completely the opposite. As much as I would love the time to make pancakes at 9 a.m. on a Tuesday (and I’m super jealous if you can), I have to keep my breakfasts quick or else I won’t eat in the morning. Enter: muesli.
Muesli is a raw mix of oats, nuts, seeds and dried fruits. The difference between muesli and granola is that muesli requires no baking at all: just combine all of your ingredients and store! This was one of my favorite breakfasts in college, and I completely forgot how good it is until a few weeks ago while brainstorming recipes. I’ve had this muesli mix every day for the past two weeks, and I’m still not sick of it yet! My favorite way to eat it is preparing it like overnight oats. Combine the mix with your favorite yogurt and plant milk, store in the fridge overnight and top with fresh fruit in the morning. It’s nutritious, super filling and takes barely any time to make. Make this to save time, to meal prep, or simply to enjoy a healthy, no-cook breakfast!
Cherry, Cashew and Coconut Muesli
Makes: 4.5 cups
Total time: 10 minutes
Ingredients
2 cups of rolled oats
1/2 cup of dates, seeds removed and chopped
1/2 cup of raw cashews, chopped
1/2 cup of pumpkin seeds
1/2 cup of dried cherries
1/4 cup of coconut flakes
Ingredients for overnight muesli (1 serving)
1/2 cup of muesli mix
1/4 cup of vegan yogurt
1/4 cup of plant milk
Your favorite toppings
Instructions
In a large bowl, mix together all of the muesli ingredients. Transfer to a jar or Tupperware and store in a dry place for up to 2 months.
For overnight muesli, combine muesli mix, yogurt and plant milk in a jar or Tupperware and store in the fridge overnight. When it’s time to eat, mix together and top with fruit, maple syrup or any of your favorites!
