Healthy Muesli Cereal. Vegan. GF.


Healthy muesli cereal.

Happy Monday & May!  I know winter officially ended several weeks ago but when May arrives… it always seems real.  We did survive another winter!  Hallelujah!

This weekend my husband was making his beloved cereal and I thought I would share my favorite on here with you all because I’ve neglected to do this in the past.  I love this cereal – it’s awesome soaked overnight in your favorite non-dairy milk.  Oats are so good for your body – slowly digesting- therefore keeping you satiated & packed with fiber.  With the added nuts and seeds for healthy fats – this breakfast sets you up for success all day long.  This muesli is also perfect atop your favorite yogurt or ice cream (non-dairy of course).  This recipe is fail-safe so even if you aren’t passionate about cooking – this recipe is super easy!  Plus this one is great to pack up and ship or gift to teachers/friends etc.

We’re hosting a big brunch in June and this will for-sure on my yogurt bar!  I hope you enjoy this recipe as much as we do!


3 cups of rolled oats
1.25 of chopped dried fruit (you can mix any combination that you have on hand).  I used raisins, mango and figs but cranberries/cherries/golden raisins/blueberries would also work perfectly.
1/3 cup of pumpkin seeds
1/3 cup of sunflower seeds
1/3 cup chopped walnut halves
1/3 cup chopped cashew halves
1/3 cup of chopped pecans (you can also sub in different nuts you have on hand)
1/3 cup of shredded coconut flakes
1/4 cup of hemp hearts
1 tablespoon of ground cinnamon
1/2 tsp cardamom


Preheat your oven to 350 degrees and line your baking sheet with parchment paper.  Into a bowl add all of your ingredients and stir to combine.  Pour the mixture out onto your prepared pan and bake in the oven for 30-40 minutes or until the oats are just lightly golden.  Remove and let cool completely and then store in an airtight container.  Store in a cool dry location.

Use whatever dried fruit you have on hand.

Add everything to a bowl and stir.

Spread evenly on your baking sheet.

Serving ideas:

1/2 cup mixed with 1 cup of nut-based milk, add a 1 tsp of ground cinnamon and store in fridge overnight.  In the morning, stir, top with fruit or nut butter and enjoy.

Add 1/2 cup to a bowl with your favorite nut-based milk and enjoy as cereal.

Top your favorite  yogurt with it or ice cream.

Top your muffins prior to baking with a tsp of this mixture.

Sunday:  8 outdoor miles in the rain
Monday:  55 minutes of weightlifting/50 minutes of treadmill climbing/400 crunches/kettle bell & functional work for my knee.

— Knead to Cook

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