Ginger Nut Crunch Muesli


Vegan ginger nut crunch muesli

This homemade ginger nut crunch muesli has the delicious, natural goodness you’ve been looking for at breakfast time. It smells gorgeous as you open the jar, and the combination of crunchy, chewy, and sweet flavors, with a subtle tang of ginger, makes your taste buds dance in delight.

  1. 2 cups of oats
  2. 1 cup of raw buckwheat groats
  3. 1 cup of pecan pieces
  4. 1 cup of almonds
  5. 1 cup of pumpkin seeds
  6. 1 cup of sunflower seeds
  7. 1/2 cup of ground flax
  8. 1 1/2 in piece fresh ginger, peeled and grated
  9. 4 tablespoons of maple syrup
  10. 4 tablespoons of coconut oil
  11. 3 teaspoons of cinnamon
  12. 1 cup of raisins

Makes approx. 14 half cup servings


  • Oven preheated to 350F
  • Measuring cups and spoons
  • Food processor or sharp knife and cutting board
  • Large mixing bowl
  • Wooden spoon
  • Small pan
  • Grater
  • Large baking tray (mine is 10″ x 15″) lined with baking parchment
  • Airtight container

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