This homemade muesli recipe is a delicious vegan protein breakfast cereal. With a combination of nuts. seeds, and dried fruit, this muesli cereal is incredibly versatile, as well as being gluten-free, sugar-free, and 100% vegan.
Chop the almonds and apricots into smaller pieces.
For Raw Muesli:
All you need to do is mix the almond, apricots, and all of the remaining elements in a large bowl. Then move the mixture to a large, airtight container for storage.
For Toasted Muesli:
You can toast some or all of the elements within the blend. I prefer to only toast the nuts, seeds, and grains though. To do this, spread them in a single layer over a large baking tray and toast in the oven for 10-15 minutes at 325ºF/160ºC, until lightly golden and aromatic.Nuts can take less time - 7-8 minutes, though I just chuck everything in together to save time and it always works well. Once toasted, allow to cool and then mix with the remaining ingredients.
How To Store
Homemade muesli cereal should be stored in an airtight container at room temperature, for between 1-2 months. There’s no need to refrigerate the mixture unless you plan to blend/chop the nuts and seeds (this may also reduce the shelf life).If you decide to make a meal-prep batch of overnight oats style muesli, then these will last in the fridge for 5-6 days.
Check the blog post for tons of ingredient variations/alternatives. I've also included various serving suggestions too.