I made you some blueberry hazelnut muesli. The recipe is really versatile, so don’t be afraid to experiment. Swap out the oats or quinoa for other rolled grains, the hazelnuts for almonds, the blueberries for your favourite berry, and add more dates if you like it sweeter. Top with kefir, yogurt, or milk (dairy or non-dairy—coconut milk would be amazing), and some fresh fruit. Share with good friends.
This blueberry hazelnut muesli, studded with dates and bits of coconut, is healthy, delicious, and easy to make. Make it ahead of time for your busy weekday mornings.
Blueberry hazelnut muesli recipe
Ingredients
- 2 cups oats (GF, if you prefer) OR 1 cup oats and 1 cup quinoa flakes
- ½ cup unsweetened, shredded coconut
- ½ cup hazelnuts
- 2 dates, chopped (or more if you like it sweeter)
- 1 tsp cinnamon
- Pinch of salt
- 1 cup frozen wild blueberries (Make sure they’re frozen. It prevents them from getting squished.)
Instructions
Place the oats/quinoa, coconut, hazelnuts, dates, cinnamon, and salt into food processor and pulse until mixture is lightly chopped.
Add blueberries and pulse a few times until the mix comes together in a coarse crumb.
Dish up the muesli and stir in your favourite, yogurt, kefir, or milk (dairy or non-dairy). Top with fresh fruit.
Enjoy!