Autumn Harvest Muesli
I pretty much eat muesli every single morning. There’s so many ways to make it, combining different fruits. Until now, I never thought to add shredded carrot to my muesli. I came across this genius idea from the blog: Vegan on the Go-Go. Her carrot cake oats inspired this recipe. You can try this recipe with normal soy milk (or whatever type of milk you prefer), or if you want to spend a little more time, try it with my pumpkin spice milk (recipe below).
Ingredients:
½ large carrot; shredded (using cheese grater)
½ pear; chopped
½ large apple; chopped
½ orange, chopped
⅓ cup rolled oats
2 tablespoon raisins
1 tablespoon dried cranberries
1 tablespoon chopped walnuts
1 tablespoon chopped almonds
1 tablespoon chopped hazelnuts
cinnamon, nutmeg, allspice (if not using pumpkin spice milk)
½ pear; chopped
½ large apple; chopped
½ orange, chopped
⅓ cup rolled oats
2 tablespoon raisins
1 tablespoon dried cranberries
1 tablespoon chopped walnuts
1 tablespoon chopped almonds
1 tablespoon chopped hazelnuts
cinnamon, nutmeg, allspice (if not using pumpkin spice milk)
Directions:
Add all ingredients together. Top with pumpkin spice milk (recipe below), or regular milk.
Pumpkin Spice Milk
1 cup soy milk or other milk alternative
¼ cup + 2 tablespoons pumpkin puree
¼ teaspoon vanilla
a pinch of nutmeg
½ teaspoon cinnamon
a pinch of allspice
1 tablespoon maple syrup or sweetener of choice
Pumpkin Spice Milk
1 cup soy milk or other milk alternative
¼ cup + 2 tablespoons pumpkin puree
¼ teaspoon vanilla
a pinch of nutmeg
½ teaspoon cinnamon
a pinch of allspice
1 tablespoon maple syrup or sweetener of choice
