Vegan soya flake muesli with hemp

Vegan soya flake muesli with hemp: a creamy breakfast with soya flakes, hemp seeds, cacao nibs, almond butter and oat milk – no-frills, satisfying and quick to make.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 480 kcal per serving
• Protein: 32 g
• Fat: 28 g
• Carbs: 25 g

Ingredients

• 50 g soya flakes
• 20 g hemp seeds
• 10 g cacao nibs
• 1 tbsp almond butter
• 200 ml oat milk

Method

You’ll need: mixing bowl

1. Put the soya flakes in a bowl and loosen them briefly with a spoon.
2. Scatter the hemp seeds and cacao nibs over the top so the different textures mix well.
3. Stir the almond butter with a little oat milk until smooth, or add it straight to the muesli in small dollops.
4. Pour in the rest of the oat milk and stir everything briefly if you like it more even.
5. Let the muesli stand briefly so the soya flakes absorb a little liquid and soften.
6. Serve the muesli straight from the bowl and add another small dollop of almond butter on top if you like.

Good to know

A breakfast that doesn't need much effort but still has substance. Creamy, nutty, slightly bitter – and just right for slow mornings.

Swaps

Almond butter → cashew butter (milder flavour, also with unsaturated fats). Oat milk → unsweetened soya milk (usually more protein). Cacao nibs → chopped walnuts (more omega-3 fatty acids). Hemp seeds → ground linseed (more fibre, with alpha-linolenic acid).

Allergens

Contains soya, tree nuts (almond butter) and gluten – oat milk contains gluten unless certified gluten-free. Generally suitable for children, but go easy on the cacao nibs, and in pregnancy the ingredients are unremarkable in normal food amounts. Contains: gluten (oats).

Dairy-free recipes