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    Home » Recipes » Breakfast

    Vegan Bircher Muesli

    Published: Apr 11, 2018 by Jess & Dan · Modified: Mar 22, 2020 · This post may contain affiliate links

    8 shares
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    We love a full English as much as the next vegan, but sometimes you have to go for something a little bit healthier like a vegan bircher muesli.

    Vegan bircher muesli

    You all must know by now that we love overnight oats, and bircher muesli seemed to be the next logical step – as the Queen of overnight oats.

    It may've even started the Instagram trend for overnight oats. Who knows? Who cares? It's tasty anyway, so try this vegan bircher muesli!

    Did you know that the creation of muesli is credited to Swiss physician and nutritional pioneer, Maximilian Bircher-Benner? The recipe consisted of oats, raw apples, condensed milk, nuts and lemon juice and it led Dr. Bircher-Benner to radically improving the health of many of his patients. We think that's cool, but a vegan version is better.

    If you like this bircher muesli, you may also like these Raspberry Overnight Oats or these Strawberry Baked Oats.

    📖 Recipe

    Vegan Bircher Muesli

    Vegan Bircher Muesli

    Vegan Bircher Muesli is a great, healthy option for a midweek breakfast and is ideal for meal prepping too.
    5 from 1 vote
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    Course: Breakfast
    Cuisine: Swiss
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 10 minutes minutes
    Servings: 1
    Calories: 483kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • ½ cup oats
    • 1 tablespoon chia seeds
    • ¼ apple – grated
    • 1 tablespoon almonds – chopped coarsely
    • 2 teaspoon pumpkin seeds
    • 1 teaspoon sunflower seeds
    • 1 cup almond milk
    • 2 tablespoon raisins

    Instructions

    • Chuck everything into a jar.
      ½ cup oats, 1 tablespoon chia seeds, ¼ apple, 1 tablespoon almonds, 2 teaspoon pumpkin seeds, 1 teaspoon sunflower seeds, 1 cup almond milk, 2 tablespoon raisins
    • Stir up really well and leave in the fridge overnight, or for at least 2 hours.
    • Add toppings like fresh berries, yoghurt or extra nuts before serving.

    Nutrition

    Calories: 483kcal | Carbohydrates: 67g | Protein: 15g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 339mg | Potassium: 648mg | Fiber: 14g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 4mg | Calcium: 441mg | Iron: 5mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!

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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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