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Start your day off right with this homemade vegan cereal. It is very easy to make, well spiced with cinnamon and packed with healthy nuts and seeds. You can serve it with vegetable yoghurt or milk and fresh fruit for a delicious and healthy breakfast!
Why this recipe works
I love cereal and granola. Unfortunately, it’s often loaded with sugar or contains tons of raisins, which I don’t really like. So I love making my own vegan cereal that can be kept for months.
The recipe couldn’t be much simpler! It only takes 8-10 minutes in the oven and less than 15 minutes total. Go easy!
It is much healthier than store-bought grains and contains many healthy seeds and nuts. Instead of processed sugar, I used a combination of maple syrup and coconut sugar.
The sunflower seeds, pumpkin seeds, chia seeds and almonds provide this recipe with healthy fats, protein and iron. Rolled oats fill it up and help maintain blood sugar levels.
The muesli is pleasantly spiced with cinnamon and vanilla extract. I also like to add shredded coconut. Don’t worry if you don’t like some ingredients. It’s very easy to change the flavor and add things you like to the mix.
You don’t need fancy or hard-to-find ingredients for this recipe. In most cases, you should be able to find all the ingredients at a well-stocked grocery store.
I love serving this recipe with homemade oat milk or vegan yogurt.
What goes into this recipe
- Oats – use oat flakes.
- Cinnamon – I use Cylon Organic Cinnamon.
- Vanilla extract – use natural vanilla extract without any type of sweetener.
- almonds – in flakes or flakes.
- Coconut Sugar – you could replace it with brown sugar, but I like coconut sugar better because it is healthier.
- Flax seed – whole or crushed. Crushed flax seeds are easier to digest.
How to make this recipe
1. Pass: Preheat oven to 300°F. In a large bowl combine the rolled oats, cinnamon, vanilla extract, and maple syrup.
2. Pass: Stir until well combined. The mixture will be quite sticky.
3. Pass: Line a baking sheet with parchment paper and place the maple syrup-oatmeal mixture on top. Distribute evenly. Bake for 8-10 minutes at 300°C. Check regularly to avoid burns. Oats burn pretty quickly and every oven is a little different. They should be lightly browned on top.
4. Pass: Place the cooked oats in a large bowl.
5. Pass: Add the chia seeds, coconut sugar, sunflower seeds, pumpkin seeds, almonds and shredded coconut.
6. Pass: Stir until well combined. Serve with fresh fruit, vegetable yoghurt or milk.
Notes on the recipe:
- If you can’t find flaked or flaked almonds, you can use whole almonds. Just chop them coarsely with a large knife.
- I always make sure that the shredded coconut is unsweetened. Some brands are sweetened while others are not. So check the labels.
- You can easily adjust the amount of sweetener to your liking. If you want the granola to be sweeter, add a little more coconut sugar. Or leave it out all together if the maple syrup is enough for your taste.
- Oats are gluten-free by nature. However, most are made in facilities that contain gluten. So, if you want to make this recipe 100% gluten-free, use certified gluten-free rolled oats.
Optional add-ons:
It’s very easy to change the flavor of this recipe!
Here are some ideas of things you could add:
- cranberries or dried cherries
- chopped dried apricots
- cocoa nibs or dark chocolate flakes
- Nuts
- Pecans
- cashew nuts
- Macadamia nuts
Frequent questions:
How should I store cereals?
It is best stored in an airtight container in a cool, dry place.
How long will it last?
Stored as indicated above, it will last approximately four to six months. You can also store it in the freezer in a freezer bag if you like.
Other vegan breakfast recipes you might like:
I like hearing from you!
I hope you enjoy this vegan cereal as much as we do around here.
If you give it a try, I’d love to know what you think. As soon as leave me a comment and a star rating under. Your comments really make my day!
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Theirs
Vegan cereals
Start your day off right with this homemade vegan cereal. It is very easy to make, well spiced with cinnamon and packed with healthy nuts and seeds. You can serve it with vegetable yoghurt or milk and fresh fruit for a delicious and healthy breakfast!
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Portions: 8 portions
Instructions
-
Preheat oven to 300°F. In a large bowl combine the rolled oats, cinnamon, vanilla extract and maple syrup.
-
Mix until well combined. The mixture will be quite sticky.
-
Line a baking sheet with parchment paper and arrange the maple syrup-oatmeal mixture on top. Distribute evenly. Bake for 8-10 minutes at 300°C. Check regularly to avoid burns. Oats burn pretty quickly and every oven is a little different. They should be lightly browned on top.
-
In a large bowl combine the cooked oats with the chia seeds, coconut sugar, sunflower seeds, pumpkin seeds, almonds and shredded coconut.
-
Mix until well combined. Serve with fresh fruit, vegetable yoghurt or milk.
Notes
- If you can’t find flaked or flaked almonds, you can use whole almonds as well. Just chop them coarsely with a large knife.
- I always make sure that the shredded coconut is unsweetened. Some brands are sweetened while others are not. So check the labels.
- You can easily adjust the amount of sweetener to your liking. If you want it to be sweeter, add a little more coconut sugar. Or leave it out all together if the maple syrup is enough for your taste.
- Oats are gluten-free by nature. However, most are made in facilities that contain gluten. So, if you want to make this recipe 100% gluten-free, use certified gluten-free rolled oats.
