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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
< 15 mins
BreakfastRecipes for kids
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