Fiona's Nutty High-Protein Muesli
1/4 cup large flake rolled oats
1/4 cup nondairy milk (I prefer Silk Light Original, not too sweet)
3 tablespoons raw pecans, broken
2 tablespoons raw cashews halves
2 tablespoons pepitas (raw pumpkin seeds)
2 tablespoons almond slices
1 tablespoon toasted coconut flakes
1 tablespoon golden raisins
1 tablespoon vegan carob chips (unsweetened will work, I used grain sweetened)
1/2 to 3/4 cup whole grain flakes (I use Nature's Path Millet Rice)
3/4 to 1 cup nondairy milk
1. Place rolled oats in cereal bowl. Pour in 1/4 cup milk to cover. (Soaking about 8 to 10 minutes makes them easier to digest.)
2. Add pecans, cashews on top of oats. Scatter pepitas, sliced almonds, coconut flakes, raisins, and carob chips on top of nuts.
3. Shake flakes on top to fill bowl. Pour on as much milk as you like.
Enjoy. Substitute any of your favorite nuts, seeds, dried fruits, and other garnishes to find your perfect combination. Be more efficient than I am and premix the correct proportions, without the oats and milk. Or try something different everyday and don't tie yourself down. Variations I would try if I could find the ingredients: freeze-dried raspberries with sliced filberts (hazelnuts).
Source of recipe: Trying to go lower carb, high protein, wheat-free, I decided the best muesli was made with my favorite ingredients from my local bulk health food store. This is what I came up with.