Vegan teff muesli with soya yoghurt and figs

Vegan teff muesli with soya yoghurt and figs: creamy soya yoghurt, nutty teff flakes, fresh figs and pumpkin seeds for a quick, balanced breakfast.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 340 kcal per serving
• Protein: 14 g
• Fat: 8 g
• Carbs: 50 g

Ingredients

• 40 g teff flakes
• 150 g plain soya yoghurt
• 2 figs
• 1 tbsp pumpkin seeds
• 1 tsp maple syrup

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Put the teff flakes in a bowl. Spoon the soya yoghurt on top and let it soak in briefly.
2. Wash the figs and cut them into thin wedges. Then arrange them loosely on the yoghurt.
3. Toast the pumpkin seeds briefly in a dry frying pan over a medium heat until fragrant. Then let them cool a little.
4. Scatter the toasted pumpkin seeds over the muesli. Finish with a fine drizzle of maple syrup.
5. Serve the muesli straight away, while the pumpkin seeds are still slightly warm and make a nice contrast to the cool soya yoghurt.

Good to know

This is the kind of breakfast that quietly feels good. Creamy, mild and with just the right sweetness. When mornings need to be simple, this bowl just fits.

Swaps

Teff flakes → oats (more beta-glucans). Figs → berries (usually a little less sugar, with vitamin C). Pumpkin seeds → walnuts (more omega-3 fatty acids). Maple syrup → mashed banana (natural sweetness plus extra fibre).

Allergens

Contains soya and, depending on processing, may contain traces of other allergens. Generally suitable for children – cut the figs and seeds small for their age – and during pregnancy, pasteurised soya yoghurt is usually fine.

Dairy-free recipes