How long does chai roasted muesli [vegan] take to prepare?

This breakfast can be ready in 15-25 minutes.

Can I make chai roasted muesli [vegan] ahead of time?

Some breakfast recipes can be prepped ahead. Check specific recipes for details.

Can I make chai roasted muesli [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is chai roasted muesli [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does chai roasted muesli [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Chai Roasted Muesli
[Vegan]

JM By: Jenny Mustard

Author Bio

Minimalist recipes — less is always more! I am minimalist vegan Jenny Mustard – fashion blogger,... Read More

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Chai Roasted Muesli [Vegan]

This recipe for chai roasted muesli is so great for an autumn morning breakfast with the warming flavors of the chai spices. And it’s super easy to make too. This is also a nut-free and gluten-free version (as long as you're using gluten-free oats), so it’s allergy friendly and packed... Read More

Ingredients You Need for Chai Roasted Muesli [Vegan]

3/4 cup pitted dates, soaked for about 1 hour
6 1/4 cups puffed brown rice (or white rice if you can’t find brown)
2 cups rolled oats (use gluten-free if needed)
1 1/4 cups organic raisins
1/2 cup sunflower seeds
1/2 cup flax seed meal
1-2 tablespoons chai spice mix (or use any of the spices cinnamon, cardamom, ginger, cloves, and nutmeg to taste)

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How to Prepare Chai Roasted Muesli [Vegan]

Preheat your oven to 300°F.
Mix all the dry ingredients in a huge bowl, or two smaller ones.
Mix the soaked dates in a food processor or hand mixer, until completely smooth – adding with a little bit of the date soaking water as needed.
Add the dates to the dry bowl and mix with your hands until the dates have been mixed in evenly.
Spread evenly on two parchment paper covered oven trays, and toast each batch in the oven for about 10–15 minutes, until completely dry, stirring every five minutes or so.
Keep in an airtight container.