An uncooked blend of raw oats, grains, nuts, seeds and dried fruits — free of oil and sweetener and usually enjoyed soaked in milk, yogurt or fruit juice.
Think outside the bowl! Beyond cold cereal, muesli makes the perfect versatile ingredient for muffins, energy bites, bread, crisps, cookies + more. A mix of ancient grains, nuts, seeds and juicy fruits—our muesli adds texture, flavor and nutrients to any breakfast or snack!
Our muesli is made with ancient grains and seeds for an innovative twist on an old classic.
Banana Blackberry Muesli Muffins
1/2 cup coconut sugar
3/4 cup almond flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/4 cup almond butter
1 tsp vanilla
1 pint blackberries
Preheat oven to 350°F. In a large bowl add dry ingredients. Set aside. In a food processor, add eggs, banana, almond butter and vanilla. Process till smooth. Pour wet ingredients into dry ingredients and combine. Fold in blackberries. Pour into greased muffin cups. Bake for 20 minutes.
Peanut Butter Muesli Balls
3/4 cup peanut butter
3 tbsp maple syrup
2 tbsp coconut sugar
1 tbsp coconut oil
In a small sauté pan, combine peanut butter, maple syrup, coconut sugar and coconut oil over low to medium heat. Stir and cook for 3-5 minutes, until mixture begins to bubble. In a large bowl, add muesli, pour in peanut butter sauce and stir to combine and evenly coat. With your hands, roll into balls and place in a container. Freeze and enjoy!
Overnight Raspberry Pistachio Muesli
Raspberry Cashew Milk:
1/4 cup raspberries
1/4 cup cashew milk
1/4 cup yogurt
1 tsp vanilla extract
1 tbsp maple syrup
1/2 apple, cored and shredded with a box grater
2 tbsp lightly crushed pistachios, plus a little more for garnish
1/4 cup raspberries
In a high-speed blender, blend raspberries and cashew milk to make milk. In a bowl combine, raspberry cashew milk, muesli, yogurt, maple syrup and apples. Store in the refrigerator overnight. Serve in the morning with pistachios and raspberries.