Conventional muesli isn’t cooked, however because of an in a single day soak in non-dairy yogurt, the oats develop into amazingly mushy and creamy, with a pleasant tart taste. This recipe, from Gena Hamshaw’s Energy Plates, is right for busy days: put together it the night time earlier than, then seize it in your approach out the door the subsequent morning for breakfast on-the-go!
What you want:
1 cup rolled oats
1½ teaspoons finely grated or minced contemporary ginger, or 1⁄2 teaspoon floor ginger
¼ teaspoon floor cinnamon
2 tablespoons shelled hemp seeds
2 tablespoons slivered almonds
¼ cup finely chopped pitted dates or entire raisins
1 small apple, grated
12 ounces plain or vanilla vegan yogurt
Unsweetened vegan milk, for garnish
Maple syrup, for garnish
What you do:
1. In a medium glass bowl or container with a lid, mix oats, ginger, cinnamon, hemp seeds, almonds, dates, and apple. Stir in yogurt and canopy and refrigerate in a single day.
2. The following morning, the muesli can be thick and creamy. Stir in vegan milk if a thinner consistency is desired. Serve drizzled with maple syrup.
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