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Vegan Hot Toasted Muesli Recipe

This is a great breakfast for Spring and Autumn, when it is too warm for steaming hot porridge, yet a bit cold for fruit salad. I cook the muesli in water, but before that I dry fry it for an amazing toasted flavour. I don't have a favourite muesli anymore : store-bought or home-made, ideally without any added sugar, preparing it this way turns every muesli into a favourite. The contrast of the warm muesli, cool vegan milk and fresh fruit makes this quick breakfast very sophisticated. You could also serve it with soy or coconut yoghurt. This muesli - water ratio makes it just the way I like it, soft but still chewy. For a chewier muesli use less water and a little more for a softer consistency. For gluten-free, just make sure you choose a wheat-free and gluten-free muesli.

Posted by: michael
On: 07/03/2015

Cuisine

British

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Breakfast
Recipes for kids

You will need

Ingredient	Add
1 cup or 125g muesli OR		More products
1 cup or 125g wheat free muesli		More products
1 1/2 cup or 375ml filtered water
Fresh fruit of your choice, for example :
2 Conference pears, cubed		More products
a big handful or about 100g grapes, halved	Awaiting stock	More products
1 cup or 250 ml almond milk OR	Awaiting stock	More products
1 cup or 250 ml soy milk OR	Awaiting stock	More products
250g soy yoghurt OR	Available only in our Edinburgh shops	More products
250g coconut yoghurt	Available only in our Edinburgh shops	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Dry toast the muesli in a large frying pan or wok-shaped pan over medium heat. Stir regularly so the muesli doesn't burn ; that should take no more than 5 minutes.
When the muesli starts smelling deliciously toasted, add the water and lower the heat. Allow to simmer until all the water has evaporated - stir occasionally, as the muesli will have a tendency to stick to the pan.
Serve straight from the pan, topped with the fresh fruit and a little cold or room-temperature vegan milk or yoghurt.