Breakfast Muesli
 
Prep time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Vegan, Gluten-Free
Ingredients
  • 3 cups rolled oats
  • 2 cups quinoa flakes
  • ¼ cup oat bran
  • ¼ cup ground flaxseed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup sliced almonds
  • 1 cup chopped pecans
  • 1 cup chopped hazelnuts
  • 1 cup golden raisins
  • 1 cup dried coconut flakes
  • ½ cup dried cranberries
  • ½ cup unsalted sunflower seeds
  • ¼ cup hemp hearts
Instructions
For Layered Jars
  1. In a bowl, combine rolled oats, quinoa flakes, oat bran, ground flax, cinnamon, and salt.
  2. In another bowl, combine sliced almonds, chopped pecans, and chopped hazelnuts.
  3. In a third bowl, combine raisins, coconut, and cranberries.
  4. In a final bowl, combine sunflower seeds and hemp hearts.
  5. Layer the ingredients into your jars, starting with the rolled oat mixture and ending with seeds. Portion into jars or bags.
For Premixed Jars
  1. In a bowl, combine all ingredients and portion into jars or bags.
Instructions for Serving
  1. See details below with options for serving, noting that ¾ cup of muesli is one serving.
Notes
This recipe makes 10 cups of muesli. I portioned mine into 3 wide mouth Ball jars (24 oz jars) and had 1 extra serving to enjoy.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/12/01/breakfast-muesli/