Ashley McLaughlin
Two-Step Creamy Vegan Overnight Apple Ginger Muesli
Creamy, sweet, and spicy muesli just became our new favorite on-the-go breakfast.
August 31, 2024
Traditional muesli isn’t cooked, but thanks to an overnight soak in non-dairy yogurt, the oats become amazingly soft and creamy, with a nice tart flavor. This recipe, from Gena Hamshaw’s Power Plates, is ideal for busy days: prepare it the night before, then grab it on your way out the door the next morning for breakfast on-the-go!
What you need:
1 cup rolled oats
1½ teaspoons finely grated or minced fresh ginger, or 1⁄2 teaspoon ground ginger
¼ teaspoon ground cinnamon
2 tablespoons shelled hemp seeds
2 tablespoons slivered almonds
¼ cup finely chopped pitted dates or whole raisins
1 small apple, grated
12 ounces plain or vanilla vegan yogurt
Unsweetened vegan milk, for garnish
Maple syrup, for garnish
What you do:
- In a medium glass bowl or container with a lid, combine oats, ginger, cinnamon, hemp seeds, almonds, dates, and apple. Stir in yogurt and cover and refrigerate overnight.
- The next morning, the muesli will be thick and creamy. Stir in vegan milk if a thinner consistency is desired. Serve drizzled with maple syrup.
For more recipes like this, check out:
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