I am LOVING making raw, sprouted muesli / granola / cereals. There are many different ingredient and flavour possibilities. The sky is the limit really.
The mueslis I make are made from gluten-free whole grains / seeds.
They are creamy, yet dairy-free.
They are completely free of processed sugar, colour, flavouring and other additives.
There is so much real food in them that they don’t need all of that stuff. Yep, they are packed full of healthy, living nutrients. Filling. Wonderful for breakfast or a snack.
This raw muesli recipe feeds about 4 people.
Blend the above ingredients together well. High speed blenders work the best.
You don’t have to strain the almond milk! Keep all of the wonderful fibre and goodness in it. This makes this recipe more nutritious and filling.
I like to use plenty of nut milk in my muesli. Go by feel / your preference here.
There will be milk left over. Store this milk in the fridge for later, for smoothies, dressings..
3/4 cup soaked, rinsed raw pumpkin seeds
1 cup mixed organic berries (frozen or fresh) + some for ‘bling’ on top.
1/2 cup soaked rinsed raw almonds – also great for garnishing.
2 cups really well rinsed raw, hulled buckwheat sprouted with cute little ‘tails’.
Combine your dairy-free almond (or any nut) milk and your ‘base’ ingredients together. Squash and mix in the berries to get the berry flavour and colour into the milk. Eat your muesli straight away or store in the fridge to enjoy later.
How do you sprout buckwheat?
You can simply soak your raw / *non-heat treated buckwheat overnight and rinse well (until not at all sticky) and use straight away. OR you can continue to sprout these little beauties over 1-3 days. I soak overnight, rinse well, then put in a fine mesh sieve that sits within a pot. I put a clean, dry tea towel over all of the buckwheat. Rinse the buckwheat well twice a day while sprouting. In Summer, it is good to rinse three times a day. Avoid keeping in a hot, humid place or in direct sunlight. When ‘harvesting’, rinse thoroughly again before eating!
*Kasha is toasted buckwheat, so it won’t sprout.
Variety is the spice of life…
When making raw mueslis you really can be very creative..
Instead of using buckwheat you can use those raw, chunky wholegrain rolled oats. Soak these overnight, then add to your muesli. Choose gluten-free oats if you are very sensitive / have Coeliac’s disease. You could also use sprouted raw quinoa. Or you can soak, then cook either quinoa or buckwheat for a non-raw muesli option.
Nuts? You can use different soaked whole or chopped nuts, even a mixture – cashews, walnuts, hazelnuts..
Seeds? Soaked sunflower seeds work really well, some chia seeds, flaxseeds..
Berries? You could use just one type of seasonal or frozen organic berry. Just using blueberries, or raspberries, or strawberries give this muesli a different flavour and look altogether.
Dairy-free milks? You can also use coconut, cashew, hazelnut, walnut..
If you have allergies to nuts, sunflower seed milk can be a really nice alternative.
A little organic soy milk occasionally can be nice.
Spice of life? This reminds me.. you can add cinnamon, mixed spice, ground ginger…anything that inspires! Add a little, taste…add some more until it ‘sings’ on your palate. Your children may want to add a little of their own choice of spice to make it their own.
Here is a photo of another muesli with a different combination of ingredients –
This muesli was made with a little cashew milk. It had pre-soaked walnuts, sunflower seeds, pumpkin seeds, some chia seeds and chunks of organic apple, organic blueberries (instead of mixed berries).. also a reflection of my darling hubby in the spoon if you look closely!
If you are transitioning off processed sugar and initially need some more sweetness, add a couple more dates to your almond milk, or add some grated apple into your muesli. Adding more vanilla to your almond milk (yum) and some cinnamon can help with this too.
For children, whole soaked nuts and seeds can be thrown into the blender and ground down first. Important: For younger children – blend these very finely (to avoid any choking risk).
Always check no nut allergies before serving.
A quick rave about the health benefits of eating this muesli:
Soaking or ‘activating’ or ‘sprouting’ nuts and seeds deals to the phytic acid in them which is their natural protection. When activated like this, the nutrients in these nuts and seeds are more available and therefore better absorbed by our bodies. When we soak and sprout these foods, their nutrient content increases LOTS! When food is raw and living, it has enzymes and phytonutrients that are very health building for our bodies.
Buckwheat is gluten-free. It doesn’t have wheat in it. It is part of the rhubarb family! Great to have a muesli that is not those wheat-filled, packaged breakfast cereals that are deficient in nutrients and can rocket our blood sugar levels upwards. This all makes us hungry soon after eating them. Adding more healthy (wholegrain), gluten-free options into our diets can be a good thing for our gut health and overall health.
Berries are packed with antioxidants for our health. They have a relatively low Glycaemic Index which means that (when we eat a moderate amount in one sitting), they don’t push our blood sugars up, which is a good thing. Buying organic or spray-free berries is important so that they don’t have spray residues in them.
These mueslis have some protein in them. Having protein for breakfast is important as it sets us up well for the day. This protein, along with the good fats in the nuts and seeds, keeps us full for longer. Good for us to have more plant-based proteins and fats in our diet versus animal based.
There is fibre in this breakfast, in the nuts and seeds, the fruit. More so because the ingredients are whole foods and not refined. Fibre in food helps us to have a more balanced blood sugar throughout the day. It keeps us full for longer. Fibre keeps us ‘regular’ which is vital for our overall bowel health and for our natural detoxification. Fibre fosters the growth of beneficial flora in our gut which is so important for our immunity, our digestion, even our mood..
Time and money saving tips:
Buying your food in bulk when on special, or from a community collective can save you lots of money. We buy our beautiful organic ingredients from a collective at wholesale prices. This makes all the difference to the creativity and affordability of the food we eat.
Yes, almond and other nut milks are much cheaper than store bought! Fresher. Creamier. Tastier. Did you know that store bought almond milk tends to have 2% almonds in it (and artificial flavouring to make up for the lack), whereas homemade milk can have about 20% almonds?! Not straining well blended nut milks saves heaps of time.
I LOVE it the way that when you soak nuts, seeds, pulses etc, they really increase in size.
e.g. 3/4 cup of almonds actually increases to 1 cup or more after soaking.
This saves money. It can be really helpful to get into a routine where you put the nuts, seeds etc that you need for the next day in water to soak overnight – ready to quickly rinse and use the next morning. When soaked, nutritionally they have even greater ‘bang for your buck’.
Bulk preparing food saves a lot of time. I love preparing food once and eating two or even more times. Mueslis like this actually can improve with time. The taste of the vanilla, berries can really soak into the buckwheat and be their best after a night in the fridge. (I store these raw mueslis in the fridge for up to 24 hours). This bulk preparation in advance can be really great for easy, self-service breakfasts in the mornings for busy families. Also great to put into a well sealing container to take with you as you go out and about. Throw into one of those insulated food carry bags with icepack in Summer.