Easy, fast, and most importantly delicious, this vegan muesli will be changing your morning routine for the better! Wholesome, lightly sweetened rolled oats combined with nuts and seeds makes for a tasty healthy breakfast option. The crunchy and chewy oat texture works beautifully as a cereal with plant milk or mixed with your favorite plant yogurt. Add some of your favorite fruits, and you have a delicious dish that will keep you full and satisfied! A fabulous Whole Food Plant Based recipe, vegan, oil free, refined sugar free, gluten free, no processed ingredients.
Ameera here!
Is it muesli or granola? That is the question!
Muesli is typically uncooked, not baked. Granola is baked and typically held together in sweetened clusters. We noted that many of our favorite mueslis had rolled oats lightly sweetened with honey which is not vegan. Mom and I went on a mission to create a vegan muesli where the oats were also lightly sweetened.
Do you eat a store-bought muesli? Look at the ingredients label; chances are you may find that the oats are sweetened with honey or refined sugar. Of course, these companies have a way to take the rolled oats, soak them in honey/refined sugar, and effectively dry them out and still maintain that softened uncooked oat texture. We didn’t have a way to lightly sweeten our oats with maple syrup and dry them out in the same fashion.
In order to get lightly sweetened rolled oats (that IS vegan), we ended up sweetening the rolled oats with diluted mixture of maple syrup and water, yet we needed a way to effectively dry it. We landed on baking it.
Now some of you would say that we have now created a granola, and you would be partially right; however, since we are not creating granola “clusters” (nor did we bake the other ingredients), we landed on calling this recipe a muesli, or rather a “semi-baked muesli.” LOL
Semi-Baked Benefits
On the plus side, baking the rolled oats creates this beautiful crunch that both Mom and I love. The texture is divine. I also love using the double-thick rolled oats. Sooooo yummy!
Morning Rituals
Growing up, I was a total cereal junky. I mean, those delicious sugary processed cereals with so much added sugar, it’s mind boggling to think about now, but I looooved them. I could easily down bowl, after bowl, and yet, still have room for another bowl! Soooo much SUGAR!!! Ughhhhh
Cereal has always been a favorite in our house, definitely our family’s go-to breakfast. So when we became whole food plant based, it was only natural to transition to this delicious alternative, muesli.
Both Mom and I are muesli fanatics. We LOVE muesli. Mom likes to eat muesli like a cereal with plant milk, and I like mine mixed in plant yogurt with fresh fruit (or defrosted frozen fruit if out of season).
Muesli is filling, is high in fiber and whole grains, so it can be counted on to get you through the morning without the “hungries” reaching out and smacking you to start snacking.
Yogurt Bowls
Do you love yogurt bowls? I love making yogurt bowls with fresh fruit with a sprinkle of muesli. They are soooo much fun to make too! Plus yogurt bowls are so pretty to eat. We add tons of fruit and lots more toppings! Mix it all up, YUM!
Most mornings, I try a new way of attempting to create something artsy with the fruit and toppings. LOL
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Hi! Robin here.
I love this muesli! It is delicious! I love that the oats are lightly sweetened and crunchy without being a granola. Muesli as a breakfast cereal gets me through the morning, especially if I have back-to-back meetings. I really enjoy it. I also love creating yogurt bowls with fresh fruit and a sprinkle of muesli for a quick snack. Very tasty!
Yay for muesli!
We hope you give our muesli a try. It is super easy to make, and very tasty!
Products Used:
- Small saucepan
- 14 x 20 baking sheet
- Parchment paper
Vegan Muesli
- Prep Time: 2 minutes
- Cook Time: 20 minutes
- Total Time: 22 minutes
- Yield: 5.5 Cups 1x
- Category: Breakfast
Description
Easy, fast, and most importantly delicious, this vegan muesli will be changing your morning routine for the better! Wholesome, lightly sweetened rolled oats combined with nuts and seeds makes for a tasty healthy breakfast option. The crunchy and chewy oat texture works beautifully as a cereal with plant milk or mixed with your favorite plant yogurt. Add some of your favorite fruits, and you have a delicious dish that will keep you full and satisfied! A fabulous Whole Food Plant Based recipe, vegan, oil free, refined sugar free, gluten free, no processed ingredients.
Ingredients
- 4 cups rolled oats *
- ¼ cup organic maple syrup
- ¼ cup water
- ¼ cup raw almond slices
- ¼ cup pepitas
- ¼ cup walnuts, chopped
- ¼ cup raisins, dried out
- ¼ cup golden raisins, dried out
- ¼ cup dried cranberries, dried out
Optional Ingredients:
- Golden Flaxseeds
- Sunflower seeds
- Coconut flakes
- Chia Seeds
Instructions
- Preheat the oven to 325 F.
- Line a 14 x 20 baking sheet with parchment paper, set aside.
- Spread the raisins, golden raisins, and dried cranberries on a large plate (or baking sheet) and allow them air dry out for several hours. This helps remove some of the natural moisture, increasing the chewy texture that is often found in Muesli. The raisins and cranberries will not be baked in the oven, only air dried.
- In a small sauce pan (or microwave), add ¼ cup of maple syrup and ¼ cup of water, heat until warm (not hot), whisk together.
- In the meantime, place 4 cups of rolled oats into a large mixing bowl, then carefully drizzle the warmed maple syrup/water mixture over the oats, stirring constantly to ensure all the oats are well coated. Mix well.
- Then dump the coated oats onto a 14 x 20 parchment-covered baking sheet, spread them out evenly, and bake for 10 minutes in a 325 F preheated oven.
- After 10 minutes, take them out, and flip the oats around and bake for another 10 minutes. (20 minutes total). Cool to room temperature.
- In the meantime, chop the walnuts, and place the chopped walnuts, almond slices, and seeds and place them into a large bowl. Then begin the muesli assembly.
- Muesli assembly – once the oats are cooled to room temperature, dump all the oats, nuts, seeds and dried fruit ingredients into the large bowl, mix well, and store in an air-tight container.
- Enjoy as a morning cereal with your favorite plant-based milk with fruit or as a yummy addition to yogurt with fruit.
Notes
*Double Thick Oats: We used Bob’s Red Mill Double Thick Oats work really well if you enjoy a crunchy muesli. They bake beautifully, are nicely crisped, and have great texture.
*Serving: Makes 5 ½ to 6 cups of Muesli
*Storage: Store in an airtight container.
Storage: Store in an airtight container.
This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here
I use this recipe as my cereal recipe (though I have used it in many other ways – topping ice cream, in a vegan parfait, snacking, etc). I have (as I will be today) used a home made date cream in place of the maple syrup and it works well. I like that this recipe is just subtly sweet. I leave out the golden raisins, raisins, and cranberries because my wife does not like them, but I frequently add raisins into the bowl when I make individual bowls of cereal. I have put flax seeds, sesame seeds, coconut, and some… Read more »
Hi there Zach 🙂
Yaaaaayyy!!! We are so EXCITED that you and your wife enjoy this recipe. Thank you so much for sharing your awesome feedback and delicious adjustments with us. We appreciate you taking the time to write!
-Ameera and Robin 🙂