Vegan tropical muesli

Muesli can be made with all sorts of ingredients in various quantities and it usually turns out okay. The reason I include this particular muesli recipe is because it's not just okay, it's absolutely brilliant. It's easy to have vegan muesli by using soya milk instead of animal milk but I've tried it a few times and I don't really like it. One time I tied coconut milk instead and I thought 'Bingo! This is it.' I tried experimenting with various ingredients and the combination I give here is my favourite. I also discovered that by using coconut milk powder in the mix, all you have to do in the morning is add water, which is very convenient. I like to put in just a little bit of extra effort and chop a fresh banana into the bowl too.

The quantities here will make enough muesli for four servings.

Ingredients

3 cups of raw porridge oats
A half cup of chopped dates
A half cup of sultanas or raisins
A half cup of chopped cashew nuts
1 cup of coconut milk powder

Mix everything together and store in an airtight container. If you find you like this recipe, you can mix up a larger quantity and it will stay fresh for weeks as long as you keep it dry. To serve, put some muesli in a bowl with chopped banana and add as much water as you would milk to any other breakfast cereal. Mix the water into the muesli and leave to stand for a few minutes before eating.

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