Before I was vegan and really thought about what was in my food, I ate cereal all the time.  My favorite part of food shopping was hanging out in the cereal aisle, reading ingredients and nutrition facts and selecting a new, yummy looking cereal.  Breakfast was always my favorite meal of the day so I loved trying new cereals.  Alot of cereals aren't vegan and many are made with GMOs and alot of added sugar so I have not purchased cereal in ages.  I'm a total oats girl and any breakfast dish I can make with oats is positively awesome.

I mentioned before that I'm a mentor this month for people who are pledging to be vegan for the next 30 days. One of our meetings took place at a big grocery store chain in NYC where we took our pledges around and showed them the store, what we buy when we shop, talked about recipes and what's healthy and what is not. My pledge and I spent a while in the organic aisle talking about recipes and different foods.  My pledge mentioned muesli to me so we looked at a bag of it.  The ingredients were simple and I had most in my kitchen so I was inspired to make a muesli recipe.  And I'm still obsessed with coconut milk so that is what I used in the muesli.

So, muesli is basically an oat based cereal that also includes nuts, dried fruit, seeds and other healthy, usually raw ingredients.  You can pour milk in and eat it as cereal; the oats become soft quickly and are easily digested. I used the following ingredients:

1/2 cup of gluten-free rolled oats
2 dates, pitted and cut into small pieces
1 tbsp of chia seeds
1 tbsp of flaxseed meal
1 oz of dried mulberries
2 tbsp of chopped walnuts
1 cup of light coconut milk

Because of the dates, you don't need to add sugar.  You can also cut up a banana and add that as well. Combine all ingredients in a cereal bowl.  Add the milk and serve immediately or add the milk and refrigerate overnight, similar to overnight oats.  This is an incredibly healthy combination of ingredients and is perfect for breakfast or even a post-run meal.