Blueberry Quinoa Muesli
Blueberry Quinoa Muesli- packed full of protein and fiber, this quinoa muesli is sure to become your new favorite healthy breakfast! (vegan + gluten-free)
Two words, you guys: puffed quinoa. Have you tried it?
While I’ve had my share of puffed amaranth it wasn’t until a couple of weeks ago that I ventured into quinoa territory. Apparently I’ve been missing out. It’s like little light crispy bits of heaven.
I will admit that I cheated and bought puffed quinoa online rather than doing it myself like I did with the amaranth. It’s just so much easier that way. I’m lazy. No shame.
So let’s talk muesli. If you haven’t had it before, it’s usually just a mixture of rolled oats with various nuts, seeds, and/or dried fruit. I’m ashamed that I didn’t seize the opportunity to try it when we were in Switzerland, which is where it originates from. It’s because the hotel we were staying at served it on a buffet and it looked like a soggy pile of mush. But I’m determined to go back and try muesli at a different location that makes it look a little less…leftover.
I didn’t get to eat an authentic Swiss version but I’ve had my share of store-bought muesli at home and I love it. But there’s not much of a reason to buy it already prepared when it’s so easy to make yourself. Plus you can customize it however you want.
For this Blueberry Quinoa Muesli I used a combo of rolled oats, sunflower seeds (I actually prefer pumpkin seeds over sunflower seeds but I was running low when I went to shoot the recipe), puffed quinoa, coconut, hemp seeds, dried blueberries and a touch of coconut sugar for sweetness.
Outside of measuring the ingredients all you have to do is toast the oats and seeds (or nuts). You can do it in the oven at 350°F for about 5-7 minutes or on the stovetop over medium heat for about 5 minutes. This step adds a nice flavor but more importantly, makes the muesli easier to digest.
I like to soak it in plant-based milk for about 10 minutes and add yogurt and fresh fruit when I’m ready to eat. Between all of the fiber and protein, it makes for a filling breakfast that’s so much healthier and more enjoyable than cereal!
Blueberry Quinoa Muesli
Yield: 8 servings
Prep Time: 5
Cook Time: 15
Total Time: 20
- 2 cups rolled oats
- 1/4 cup sunflower or pumpkin seeds
- 1 cup puffed quinoa
- 1/2 cup hemp seeds
- 1/2 cup dried blueberries (or other dried fruit)
- 1/4 cup unsweetened dried coconut (optional)
- 1 tablespoon coconut sugar
Warm a large skillet over medium heat. Add 1 cup of oats and toast for about 5 minutes, until light golden brown. Continue to stir while toasting. Transfer the oats to a large bowl then repeat that step for the second cup of oats and then the sunflower/pumpkin seeds (or nuts, if using).
To the same large bowl, add the puffed quinoa, hemp seeds, blueberries, coconut and coconut sugar. Stir together to combine. Transfer to a large sealed container for storing. Muesli will keep for up to 3 weeks. Serve with milk, yogurt and fresh berries, and enjoy!