Summer Seasonables:

 Raw, Vegan Berry Muesli Recipe

 

 

This completely raw, vegan muesli makes a good breakfast or afternoon snack when you’re craving something sweet, healthy, filling. And it’s a healthy way to take advantage of all the summer-fresh raspberries and blackberries, without adding processed sugar.

Start by soaking oats or groats overnight to soften (this time, I used Bob’s Red Mill steel cut oats, but in the past I’ve used Bob’s whole-grain buckwheat groats and I think it worked better for muesli). I fill a mason-jar ¾ full of oats and just cover slightly with water. When oats are ready, drain excess water and for every one cup soaked oats, add …

1 tablespoon (raw) blue agave nectar

¼ cup (raw) vanilla almond milk

¼ cup raw walnut pieces

raspberries and blackberries (as much as you want!)

dashes of ground ginger and ground nutmeg

Mix, and serve immediately or refrigerate. [If you add the ingredients directly to the mason jar, you can simply seal it up and shake.]