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This Winter Fruit Muesli recipe is an easy to make breakfast that is packed with whole grains, healthy fats, and fruit to get you through the morning! This easy recipe is vegan and gluten free. Bircher Muesli, have you heard of such a thing? It is a breakfast concoction originating out of Sweden that is...Read More

Total time

25 minutes




  • 2 cups gluten-free rolled oats
  • 1 cup pecans, (roughly chopped)
  • ⅓ cup pumpkin seeds
  • ⅓ cup dried coconut
  • ¼ cup ground flax seed
  • ¼ cup honey
  • ⅓ cup Raisins
  • ⅓ cup chopped dried apples
  • 1 cup puffed rice cereal, (optional)
  • 2 cups prepared muesli ((recipe above))
  • 1 cup coconut milk
  • 1 cup unsweetened coconut yogurt
  • 1 large apple, (grated)
  • orange segments, (for topping)
  • pomegranate arils, (for topping)


  1. Preheat the oven to 350 degrees. Combine the oats, pecans, pumpkin seeds, coconut, and flax seeds in a large bowl. Stir to combine. Drizzle in the honey and toss until it is fully incorporated. Get in there and use your hands if needed. Spread this out on a baking sheet and bake for 10 minutes. Stir the muesli around, and bake again until golden brown, 5-10 minutes.
  2. Remove from the oven and let cool slightly. Add in the raisins, dried apples, and puffed cereal. Store in a zip top bag or lidded container until ready for use.
  3. In a large lidded container, add 2 cups of the prepared muesli, 1 cup coconut milk, 1 cup coconut yogurt, and the grated apple. Stir to combine. Transfer to the fridge and let soak for 1 hour or overnight. Serve with pomegranate arils and orange slices. Store in the refrigerator for up to 5 days.
  4. View the recipe instructions at Catching Seeds

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