Rolled oats and quinoa flakes form the base of this superfood muesli along with coconut, pistachios, pumpkin seeds, chia seeds, and goji berries. You can enjoy this vegan and gluten free muesli hot or cold depending on your preference!
So confession time… I shot these photos at last week but haven’t shared until now because every time I went to write the post, I stared blankly at the screen. Maybe it’s because my mind has been occupied with other things, or maybe it’s the heat, but for whatever reason every time I sat down to type, my mind was blank. And to be honest, it still is but I really wanted to share this muesli with you!
I love to make a big batch of this muesli and use it as the base for my overnight oats. It’s such a simple way to enjoy a filling breakfast during the hotter months without turning the stove or oven on. I like to combine this muesli 1:1 with nut milk and let it soak overnight. I usually go for either 1/3 or 1/2 cup as a serving. Right before I eat it, I like to mix in a bit of yogurt, maple syrup or honey, and top it with seasonal fruit. I hope you enjoy it!
Superfood Muesli
- Total Time: 10 minutes
- Yield: 7-8 cups
- Diet: Vegan
Description
Rolled oats and quinoa flakes form the base of this superfood muesli along with coconut, pistachios, pumpkin seeds, chia seeds, and goji berries. You can enjoy this vegan and gluten free muesli hot or cold depending on your preference!
Ingredients
- 2 cups rolled oats
- 1 cup quinoa flakes
- 1 cup unsweetened dried coconut flakes
- 1/2 cup raw buckwheat groats
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw pistachios
- 1/2 cup raw walnut pieces
- 1/2 cup chia seeds
- 1/2 cup dried goji berries
- 1–2 tbsp cinnamon (optional)
Instructions
Combine all of the ingredients together in a large bowl and mix to combine. Store in a large glass jar or airtight container. Makes approximately 7-8 cups. Shake/mix well before using.
Serving suggestions: You can soak your muesli overnight in coconut milk (or any other milk of your choosing) or juice in the fridge if you want it closer to a porridge consistency but I find letting it soak for 10 or so minutes while I cut up fruit to top it with works just as well. You can also use it as a hot cereal and cook it as you would oatmeal. Or, just pour a bit of hot water over it if you’re short on time. To make overnight oats, combine 1/3 to 1/2 cup of this mix with an equal amount of nut milk and set it in the fridge to soak overnight.
- Prep Time: 10 minutes
- Category: breakfast
I’ve had the idea for this recipe swimming around in my head for a while. Does that ever happen to anyone else? I think it started after I had a charred broccoli salad a few weeks back. The salad combined smokey broccoli and pickled kohlrabi and it was one of the best flavor combinations I’ve tasted in a long while. The bright tang of the pickled kohlrabi cut right through the deep smokey flavor of the broccoli perfectly. There were other components to the salad, but they were mostly supporting roles in the overall scheme. If you’re in the Houston area, and want to try this awesome salad, you can get it at Coltivare.
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