Overnight Muesli! Assemble at night for easy breakfast in the morning! Vegetarian or vegan and gluten-free.
Servings: 6servings
Prep Time: 15 minutesminutes
Cook Time: 10 minutesminutes
Ingredients
2cupsrolled oats
1/2cupunsweetened coconut flakes
2tablespoonspepitas, shelled pumpkin seeds
1/2cupslivered almonds
1/2cupraisins
2tablespoonschia seeds
2tablespoonshemp seeds
1/2teaspooncinnamon
1/4teaspoonsalt
To serve:
1/2cupof muesli mix
1/2cupmilk of choice
1/4cupyogurt of choice
1tablespoonmaple syrup
Instructions
Preheat the oven to 350 degrees F.
Place the oats in a baking sheet in a single layer and cook until golden, about 5-8 minutes taking care not to burn. Remove and let cool completely.
Transfer to a large container with the rest of the ingredients and store in the pantry for up to one month.
To serve, combine 1/2 cup of the muesli mix with milk, yogurt and maple syrup. Stir together, then cover and place in the fridge for at least 3 hours or overnight.
Enjoy as is or top with fresh fruit and more seeds/drizzle of maple syrup.
Notes
Steel-cut oats will not work in this recipe, I recommend only rolled oats. If you use instant oats, then only cook them a few minutes in the oven to brown.