This vegan ginger apricot muesli is officially my new favorite thing. Will and I are heading out on our 2 week wedding cross-country roadtrip in just two weeks so I have been trying to come up with some healthy food we can pack with us in the car. This muesli is just perfect for on-the-go! Just divide single portions (~1/2 cup) into mason jars and twist on the lid. When you are ready to eat your muesli, you just add 1/3 cup of hot water, put the lid back on, and let it sit for ~5 minutes. Top the soaked muesli with some vanilla almond milk and fresh fruit and you are ready to go!
In order to make this muesli, I basically raided the Whole Foods bulk bin section. (Not really, but I did have a ridiculously large bunch of bulk bags at the checkout!) I wanted to add some more variety to the grain base so I picked up 1-2 cups worth of both barley and rye flakes. Next, I picked out some of my favorite dried fruits and some nuts like apricots, golden raisins, and almonds. We’ve been looking for unsweetened coconut chips for forever and then just happened to come across these Dang toasted coconut chips. They were perfect for this ginger apricot muesli.
Since this muesli isn’t sweetened, I add a little bit of sweetened vanilla almond milk when serving. However, if you prefer it even sweeter, you can also add a bit of honey or maple syrup and top it all off with some chopped fresh fruit.
- 2 cups oats
- 1 cup barley flakes
- 1 cup rye flakes
- 1 cup chopped, dried apricots
- ½ cup golden raisins
- 1 cup pepitas
- 1 cup unsweetened coconut chips
- 1½ cup chopped almonds
- 1 teaspoon ginger
- Preheat oven to 350 degrees Fahrenheit.
- Add oats, barley, and rye flakes to a baking sheet. Spread out evenly.
- Bake grains for 7-8 minutes until aromatic.
- Pour grains into a large bowl and add the rest of your ingredients. Stir well to combine. Store in an airtight container.