Vegan nut muesli recipe ready in under 15 minutes! This tasty cranberry, coconut and nut muesli makes the perfect breakfast candidate for meal prep Sundays! It’s filled with nuts, seeds and coconut and packed with essential fatty acids, fibre and protein to sustain you until lunchtime. Cranberries add flavour, antioxidants and sweetness so you don’t feel like you’re eating birdseed! Start your day right with this toasted, nutty, cranberry and cinnamon muesli!
Preparation time: 5 minutes
Cooking time: 8 minutes
Total time: 13 minutes
Difficulty: super easy
Serves: Makes just over 4 cups of muesli
Serve this vegan nut muesli recipe with non-dairy milk or yoghurt. Add your choice of fruit for added colour, freshness and taste.
Check out my other vegan dessert recipes, gluten-free vegan recipes and quick & easy vegan recipes. I also have two downloadable vegan cookbooks – my Vegan Main Meals Cookbook and my Vegan Thai Cookbook. ALL of the money from the sale of the Thai cookbook goes to Baan Unrak Thai Animal Sanctuary – a sanctuary in northern Thailand which is home to around 30 beautiful adoptable Thai dogs, and runs the only vet clinic in the area, providing purely donation-based care.
Ingredients
- ¾ cup mixed nuts
- 2 cups rolled oats
- 1 cup shredded coconut
- ⅔ cup dried cranberries
- 4 T pumpkin seeds
- 4 T sunflower seeds
- 4 t agave nectar
- 2 t mixed spice
- 2 t cinnamon
- 2 t vanilla essence
Methods
- Preheat the oven to 180°C.
- Roughly chop the nuts.
- Pour all of the ingredients onto an oven tray and mix thoroughly.
- Toast the muesli for 10 minutes, stirring every 2 minutes.
- Serve with fresh raspberries and non-dairy milk or toppings of choice.