Vegan Triple Berry & Seed Muesli

June 27, 2017
There's nothing like a filling bowl of oats to wake you up in the morning and keep your energy high throughout the day. Although sometimes, depending on the circumstances, cooked oats can be a bit on the heavy side (especially in the warmer months). When I'm not feeling my usual hot oats and peanut butter combo, I turn towards the Swiss for inspiration and whip up a simple muesli instead. Muesli is essentially overnight oats before anyone knew what they were. Pre mason jars and "superfoods," families in Europe were relying on big batches of grains, nuts/seeds and fruit (soaked in some sort of milk or yogurt) to last them several days in a row. It's ideal for busy mornings, whether you want to pre-prep your porridge the night before or let it sit while you get dressed for the day. The recipe I've put together here combines rolled oats, coconut, three varieties of seeds, and three varieties of berries for a cooling and texture-rich porridge. Typically muesli contains some dried fruit as well, so throw some in if you wish, or go non-traditional and stick with the recipe as it is. I prefer my muesli to sit for a few hours at least (yeah, I like soggy food), but if you're in a rush or want don't like your breakfast quite so soft, limit your soak time to between 30 and 60 minutes (give or take). For a dish that's been around for over 100 years, muesli will never stop being fresh and exciting--especially with endless options of add-ins and toppings. Whip up your own batch and let me know how it goes for you. Combination suggestions are welcome!
Vegan Triple Berry & Seed Muesli

Vegan Triple Berry & Seed Muesli

Recipe Type: Beverages Detox
utensils YIELDS 3-4 servings
herb graphic for recipe card
  • 1 1/2 cups rolled oats
  • 1/4 cup hulled sunflower seeds
  • 1/4 cup pumpkin seeds
  • 2 tablespoons hemp seeds
  • 1/4 cup coconut flakes
  • 1/2 cup strawberries (fresh or frozen and thawed)
  • 1/4 cup blueberries (fresh or frozen and thawed)
  • 1/4 cup raspberries (fresh or frozen and thawed)
  • 2 1/2 cups soy milk
  • pinch salt
  • to taste stevia or other sweetener
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1. Combine oats, seeds, and coconut in tupperware or mixing bowl.
2. Top with berries and 1 1/2 cups of soy milk.
3. Give porridge a stir and pop into the fridge for between 30 minutes (minimum) and 8 hours (maximum).
4. Once done soaking, remove from fridge and top with salt and stevia to taste, plus remaining milk to loosen.
5. Stir and enjoy!

Also by Quincy: Vegan & Gluten-Free Spinach Ricotta Gnudi

Related: Creamy Cauliflower Overnight Oats

Vegan Grain-Free Overnight Oats

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Photos: Quincy Malesovas

Quincy is an NC-based college student who is passionate about leading a healthy and compassionate life. Aside from classes, she fills her time with cooking, writing, travel, and yoga. You can find more from her on her blog Shugurcän and on Instagram.


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