This nut free vegan muesli is the quick breakfast saver you never knew you needed! This version is nut free, vegan, and top 9 allergen free for a safe, easy breakfast for everyone in your house.
If you are a fan of granola, you’re going to like this recipe. If you’re a fan of overnight oatmeal, you’re also going to like this recipe. Granola and overnight oats definitely have a place in the breakfast pantheon, but muesli is a bit special. It’s lightly toasted, which takes away the raw oat taste of overnight oatmeal, and it’s oil free and less crunchy than granola.
My favorite way to eat muesli is pretty simple: in a bowl, with coconut or oat milk and fresh fruit (especially berries!). But it’s also amazing as a yogurt topping, sprinkled onto a smoothie bowl, or even as a replacement for the raw oats in your favorite overnight oats recipe. The oats and chia seeds soften with liquid, but the coconut chips and pumpkin seeds keep their crunch. It’s the best of both worlds!
Preparing this nut free vegan muesli couldn’t be easier. Just toast the oats in the oven with maple syrup and some spices, then cool and combine with the seeds, coconut, and dried fruit. Store in an airtight container and a delicious breakfast is only minutes away!
Make Nut Free Vegan Muesli Allergy-Friendly for You!
As written, this recipe is nut free, dairy free, vegan, sunflower free, refined sugar free, and top 9 allergen free. I used safe dried apricots and a dried berry mix, but feel free to use your favorite safe dried fruits. You can also swap out the pumpkin seeds (pepitas) for a different kind of seed (or nut if you are not allergic). I love the big chunks of coconut, but feel free to eliminate that as well. If you use roasted and salted pumpkin seeds, there is no need to add salt into the oat mixture.
This recipe is extremely flexible! Make it your own with your favorite allergy friendly mix-ins. If you are allergic to sunflower, be aware that many dried fruits use sunflower oil to keep the fruit from sticking, so be sure to read your labels carefully! Pumpkin seeds can also be roasted in sunflower oil, so be sure to read that label as well. I’m lucky to have a local bulk food store that has pumpkin seeds roasted in canola oil.
Let me know if you enjoyed this recipe! If you’ve never tried muesli before, did you like it? Leave a comment below and post a photo of your creation on social media with the hashtag #coffeetableeats!
Nut Free Vegan Muesli
This easy oil and nut-free granola alternative tastes great with your favorite vegan milk or dairy free yogurt! Feel free to experiment with your favorite dried fruits and seeds, swap out the coconut, or anything else to make this your own.
Ingredients
- 3 c. rolled oats (gluten free if needed)
- 3 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- 1 Tbsp. chia seeds
- 1/4 tsp. kosher salt (eliminate if your seeds are salted)
- Pinch each of ground nutmeg, ground ginger, and ground cardamom
- 1/2 c. unsweetened coconut chips
- 1/2 c. roasted pumpkin seeds
- 1 c. mixed dried fruit
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Place parchment paper or a silicone baking mat onto a large rimmed baking sheet.
- In a medium bowl, combine oats, maple syrup, vanilla extract, cinnamon, chia seeds, salt (if using), nutmeg, ginger, and cardamom. Stir well to coat the oats with the syrup and spices. Pour the oat mixture onto the prepared baking sheet.
- Bake the oats for 13-15 minutes, stirring every five minutes, until the oats are fragrant and lightly browned. Let the oats cool for 5-10 minutes.
- In an airtight container, combine the baked oat mixture, coconut chips, pumpkin seeds, and dried fruit. Shake to combine, and store for up to 2 weeks.
Notes
Feel free to substitute the coconut, pumpkin seeds, or dried fruit as needed for your allergies. You want to keep a ratio of 3 cups oats to 2 cups mix-ins.
Nutrition Information:
Yield: 10 Serving Size: 1 Amount Per Serving: Calories: 237Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 69mgCarbohydrates: 36gFiber: 6gSugar: 13gProtein: 6gNutrition facts may vary based on the ingredients, swaps, and products used.