This vegan-friendly Muesli Recipe features Coconut Almond Cereal with Cacao Nibs. It’s ready in 5 minutes, and is a healthy and delicious way to start your day!
I’ve always been a breakfast cereal fan. I love starting my day with a big bowl of Cheerios mixed with corn Chex– and yet I almost never do. Why? I’ll tell you why. You know why.
It’s because– approximately 30 minutes (or less, sometimes less) after devouring a massive, multi-serving bowl of cereal deliciousness– I. Am. SO. HUNGRY! Then, inevitably, I do something regrettable… like eating my entire packed lunch at 9am.
What’s a cereal-loving girl to do? The answer, as you’ve probably already guessed– is muesli. Muesli– a healthy, tasty mixture of rolled oats and other goodies– keeps me full. It’s easy to prepare, it’s easy to customize, and is loaded with healthful, protein-laden ingredients.
You can eat muesli hot or cold, or even sprinkle it over yogurt! This vegan-friendly muesli recipe uses a coconut almond cereal mixture with cacao nibs. It’s ready in five minutes (or fifteen minutes– if you want to toast the oats), and is a filling and healthful breakfast cereal substitute!
Keep Eating: Want more oats recipes? Try The Best Oatmeal Recipe: Roasted Grape Oatmeal!
Normally, I just make my own muesli, but a few weeks ago, I was wandering through my grocery store, when I saw a bright red ‘final clearance’ sign. (If ‘final clearance’ and ‘buying groceries’ aren’t two phrases that you think should go together– that’s okay, it leaves more clearance foods for me to try!)
Sitting there, in the shiny clearance section, were several packages of muesli in all different flavors. I bought a few different kinds, just to try out the flavor combos, and my favorite was– you guessed it– almond and cacao nibs. Instead of rushing out to buy more, however, I’ve been making my own!
Quick Tip: What are cacao nibs? Basically, they’re tiny, unsweetened, chocolate chips. Cacao is similar to cocoa, but is less processed, and supposedly higher in antioxidants. (You can substitute mini chocolate chips if you prefer, but the sugar content will be higher.)
Muesli Recipe: The Toasted Version
To make this coconut almond muesli, you’ve got two options. Option one– Toasted Muesli. This is for when you’re planning ahead, and want the best of the best for breakfast.
To make toasted muesli, simply spread all your ingredients (except the cacao) onto a baking tray. Add a little sweetener, and bake for about 10 minutes until the oats are golden. Let the oats cool completely, and then mix in the cacao. Serve your muesli with milk (or a milk substitute), or store it for later.
Muesli Recipe: The Fast Version
Option two– Fast Muesli. This option is ready in less than 5 minutes, and is also delicious, even if the oats would be slightly more flavorful if they were toasted.
Honestly, this is the muesli I make most often, because I very rarely remember to plan ahead when it comes to breakfast.
For quick muesli, simply add everything except the sweetener together and mix it up. You’ll add the honey (or agave, or whatever sweetener you prefer) after you’ve poured the cereal into your bowl, right before you top it off with milk.
For a little “Muesli 101”: Check out this Muesli Recipe Tutorial on How to Make Homemade Breakfast Cereal!
Have you tried muesli before? What’s your favorite kind? Let me know in the comments!
Health Note: Some claim that eating raw grains is bad for you, or at the very least, that they’re hard to digest. We’re using rolled oats here, so it’s okay to skip toasting them in the “quick version,” because rolled oats have been heated or steamed in the rolling process, and are not “raw.”
Muesli Recipe: Coconut Almond Cereal with Cacao Nibs
Makes about eight 1/3 cup servings, or 4-6 more generous servings.
- 2 cups rolled oats* (see recipe notes) (Use gluten-free oats if needed.)
- 1/4 cup almond slivers
- 1/4 cup cacao nibs
- 1/4 cup unsweetened shredded coconut
- ~2 TB honey OR sorghum syrup OR agave syrup
- For serving: milk or milk substitute
- Optional add-ins: dried fruit or fresh fruit
For Toasted Muesli (takes approximately 15-20 minutes):
- Preheat oven to 350 F.
- Line a baking sheet with aluminum foil. Spread oats, coconut, and almonds over baking sheet in a thin layer. Drizzle honey (or other sweetener) over oats. Bake 10 minutes until oats are golden brown.
- Allow oats to cool, and then mix in the cacao nibs. Serve immediately with milk or milk substitute, or store in an airtight container or bag. Use within 1-2 weeks, or freeze for up to 2 months.
For Quick Muesli (takes less than 5 minutes):
- Mix oats, almonds, cacao, and coconut together. Serve immediately drizzled with honey (or preferred sweetener) and milk, or store in an airtight container or bag. Use within 1-2 weeks, or freeze for up to 2 months.
*Note: Make sure to use rolled oats, not steel cut oats, for your muesli. You can substitute instant oats, but your muesli will have less texture.