Overnight Muesli Recipe
👩🍳Cook Time: 15 minutes and then ovenight
2 cups old-fashioned oats
1 cup raisins
½ cup wheat germ
½ cup oat bran
½ cup dates, chopped
½ cup pepitas
¼ cup wheat bran
¼ cup slivered almonds
¼ cup walnuts, chopped
¼ cup sunflower seed kernels
7 cups almond milk or other dairy-free milk
1Place all the dry ingredients in a large mixing bowl. Mix well. Pour in the milk and mix well again.
2Cover and place in the refrigerator to sit overnight.
3The muesli is ready to eat in the morning and keeps for 4 to 5 days.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.