Grain-free soaked cinnamon muesli with banana and maple syrup
Eat & Drink

Grain-Free Soaked Cinnamon Muesli

This recipe may require a little advance-planning as some of the ingredients aren’t mainstream pantry inclusions! You also need to start the night before which is sort of perfect for the weekday morning rush.

[one_fourth last=”no”]…[/one_fourth] cup raw white quinoa
[one_fourth last=”no”]…[/one_fourth] cup buckwheat grouts
[one_fourth last=”no”]…[/one_fourth] cup millet
[one_fourth last=”no”]…[/one_fourth] cup amaranth
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
[one_fourth last=”no”]…[/one_fourth] tsp ground cinnamon
2 tbsp organic desiccated coconut
2 cups unsweetened almond milk (Lola loves Almond Breeze – added bonus, it’s easy to find!)
1 banana, peeled and roughly chopped
1 tsp maple syrup

Combine seeds, desiccated coconut and cinnamon in a bowl. Add almond milk and mix well. Cover and soak overnight in the fridge. Scoop half a cup  into a serving bowl, top with banana and maple syrup. Serve.

This recipe was cleverly concocted by Lola Berry.

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