Five Minute Muesli

The breakfast dish is in a green bowl on a white background.

This has become a breakfast staple for me of late, so I wanted to share with you.  This recipe will make 6 good sized portions, so you can scale up as needed and make a couple of week’s worth, keeping it fresh in a sealed container.

The almond milk in the picture is red because it has goji berries in it – if you want to do the same, just throw a small handful of gojis in with the almond before blending.

I would definitely recommend soaking the nuts overnight before using them in this recipe, for ease of digestion.  So if you have a dehydrator, soak the nuts overnight and then dehydrate them until completely dry.  Then you can use them in the recipe and store the whole thing for future use.

If you don’t have a dehydrator, then I would soak the nuts overnight and only make as much as you need in the morning (because you don’t have any way of drying out the extra nuts to be able to make a larger batch and store them).

Rate This Recipe
5 from 3 votes

Five Minute Muesli

A beautiful, quick and easy breakfast recipe that can be made in batches, ahead of time.

Nutrition (For one serving)

Calories: 2358kcalCarbohydrates: 148gProtein: 44gFat: 188gSaturated Fat: 115gSodium: 85mgPotassium: 2670mgFiber: 63gSugar: 31gVitamin C: 17mgCalcium: 281mgIron: 14mg

Ingredients

  • 2 cups desiccated coconut
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/4 cup goji berries
  • 1/4 cup raisins
  • 1/4 cup white mulberries dried
  • 1/4 cup cacao nibs
  • 1 tsp vanilla powder
  • 3 tbsp lucuma

Instructions

  • Pulse ingredients in the food processor until slightly broken down, but still chunky.
  • Store in an airtight container for up to 3 weeks. Eat as a trail mix or with your favourite nut milk.
  • Advanced for granola: Add 3 tbsp water and 2 tbsp maple syrup and dehydrate at 110° F on a mesh sheet until dry.

Video

Rate This Recipe
5 from 3 votes
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Russell James

Post by Russell James


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August 27th, 2016

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