You likely already know that my diet is 100% dairy-free (a vegan diet is, by default, free of dairy). Though I grew up with milk as the primary beverage in our house, had cottage cheese for breakfast, ate cheese-laden pizza for dinner and scooped ice cream for dessert, once I switched to a vegan diet, I fell immediately in love with all the amazing dairy-free options out there.
That’s why, when I was asked to create a recipe for Go Dairy Free’s Dairy-Free Recipe Potluck, they didn’t have to ask twice (actually , they didn’t even have to ask once–I cried out, “YES!” before they could even finish the question).
For those of you who are loath to give up dairy even though it upsets your tummy, or those of you who are veg-curious but don’t feel you could do without your cheese, or those of you who suspect dairy is at the root of your health issues–well, here’s your excuse to finally give dairy-free a try.
[This doesn’t exactly look like a hardship, does it? Who wouldn’t want to dig in?]
I was never a fan of true muesli when I was a kid, as I found the combination of yogurt and oats a little too tangy for my callow palate. But this milk provides the perfect mate for the creamy goodness of oats–and blended with chia seeds, which plump and soften as they soak, this breakfast bowl offers a meal that’s thick, creamy, substantial and utterly irresistible. As an added bonus, it takes just minutes to prepare: simply mix together the ingredients at night, allow the mix to mellow and soften in the fridge while you sleep, then add fresh fruit in the morning and enjoy your fabulous, almost-instant breakfast. (Don’t worry about cooking the oats–rolled oats have actually been steamed in processing, so are pre-cooked; soaking them overnight is enough to render them soft, chewy and digestible).
I do hope you give this muesli a try. Here’s to your next easy, healthy, dairy-free breakfast! Made this way, it really is the best meal of the day.
Cashew Bircher Muesli with Apples and Dried Cranberries
A luxuriously rich and creamy breakfast porridge that’s substantial enough to carry you through the morning–and it doesn’t require cooking. Feel free to play with the fruits or switch up the nuts and seeds to your liking.
2/3 cup (160 ml) whole old-fashioned oats (use certified gluten-free to ensure gluten-free oats)
1-1/2 cups (360 ml) unsweetened vanilla Unsweetened cashew milk (plain would be fine, too!)
2 Tbsp (30 ml) whole chia seeds
2 Tbsp (30 ml) finely shredded, raw unsweetened coconut
1 tsp (5 ml) cinnamon, plus more to sprinkle, if desired
1/4 tsp (1 ml) ground ginger, optional
1/4-1/2 tsp pure plain or vanilla liquid stevia, or to taste (see note)
1 tsp (5 ml) pure vanilla extract, optional
3 Tbsp (45 ml) coarsley chopped toasted cashews
1/3 cup (80 ml) naturally sweetened dried cranberries (I used oven-dried cranberries)
1 medium crisp, sweet apple (such as Gala), quartered, cored and diced
The evening before you wish to eat the muesli, combine the oats, So Delicious Cashew Milk, chia seeds, coconut, cinnamon, ginger, stevia and vanilla in a large bowl; mix well. Cover with plastic wrap and place in the refrigerator overnight, or at least 30 minutes.
In the morning, stir the mixture and add more milk if it’s too thick for your liking. Add the cashews, diced apple and cranberries and stir gently to combine. Sprinkle with additional cinnamon, if desired. Serve immediately. Makes 2 servings.
Suitable for: ACD Stage 2 and beyond, sugar-free, gluten-free, dairy-free, egg free, soy-free, yeast-free, vegan.
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