Blueberry Muesli
Blueberry Muesli! A healthy, vegan and gluten-free breakfast that's packed with fiber and nutrition. So simple to make!
Ingredients
- Ripe banana, sliced
- 1 1/2 cups vanilla almond milk1
- 1 cup rolled oats
- 2 tablespoons pure maple syrup, plus more for drizzling
- 1 tablespoon chia seeds
- 1/4 cup pumpkin seeds
- 1/4 cup toasted almonds, either sliced or slivers
- 1/2 cup fresh blueberries, plus more for topping
Instructions
- First, combine the banana and 1/2 cup vanilla almond milk in a blender and puree until thick. Pour into a large bowl and add the remaining 1 cup milk, oats, maple syrup, chia seeds, pumpkin seeds and almonds.
- Then, whisk together until combined and cover. Refrigerate for at least 6 hours, preferably overnight.
- Finally, divide into two bowls and top with blueberries and drizzle with more maple syrup, if desired.
Notes
- I rarely make my own almond milk, but love homemade almond milk here for creamy, thick muesli.
Nutrition
Serving: 1servingCalories: 452kcalCarbohydrates: 76gProtein: 13gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 252mgPotassium: 588mgFiber: 12gSugar: 24gVitamin A: 62IUVitamin C: 9mgCalcium: 324mgIron: 4mg