Breakfast Muesli
Author: Marisa | Uproot Kitchen
Recipe type: Breakfast
Cuisine: Vegan, Gluten-Free
- 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
- In a bowl, combine rolled oats, quinoa flakes, oat bran, ground flax, cinnamon, and salt.
- In another bowl, combine sliced almonds, chopped pecans, and chopped hazelnuts.
- In a third bowl, combine raisins, coconut, and cranberries.
- In a final bowl, combine sunflower seeds and hemp hearts.
- Layer the ingredients into your jars, starting with the rolled oat mixture and ending with seeds. Portion into jars or bags.
- In a bowl, combine all ingredients and portion into jars or bags.
- See details below with options for serving, noting that ¾ cup of muesli is one serving.
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/
3.5.3229