2 cups gluten free oats (rolled)
1/4 cup unsweetened shredded coconut
1/4 cup sliced almonds
2 tbsps ground flax seed
1/4 cup organic raisins or dried cranberries
1/4 cup hemp seeds
1/2 tsp cinnamon
1 cup unsweetened almond milk
2 cups unsweetened coconut yogurt
1 apple (medium, grated)
In a large bowl, combine the oats, shredded coconut, almonds, flax seeds, raisins, hemp seeds and cinnamon.
Stir in the almond milk, yogurt and grated apple. Mix well. Cover and let soak in the fridge overnight.
Divide into bowls or jars in the morning and enjoy!
Prep Ahead - The dry muesli mix can be scaled up and stored in a jar in your cupboard for up to 2 months.
Likes it Sweet - Serve with fresh berries and/or a drizzle of maple syrup or honey.
More Protein - Make with Greek yogurt instead of coconut yogurt.
Leftovers - Soaked muesli can be kept in an air-tight container or mason jar in the fridge for up to 4 days.