Breakfast Muesli with Easy Homemade Coconut Milk
Prep time: 
Cook time: 
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Serves: 4 c
  • 2 Tbsp Extra Virgin Coconut Oil
  • 2 c Rolled Oats (not instant/quick)
  • 1 c Coconut ribbons (or any unsweetened, un-sulphered desiccated coconut)
  • 1 c Walnuts (or any nuts or another cup of seeds or coconut if you're avoiding nuts)
  • 1 c Seeds, (We used Pumpkin Seeds & Sunflower Seeds, but if you want to use chia, flax or hemp, be sure to add them AFTER the oven, when you add the dried fruit)
  • ½ tsp Cinnamon
  • ½ tsp Vanilla Powder (or vanilla extract, or ¼ vanilla bean)
  • ¼ tsp Sea(weed) Salt
  • ½ c Dried Fruit (We used dried figs, diced up & goji berries -gojis are not nightshade-free) (use what you want, just make sure they are unsweetened and un-sulphered)
Coconut Milk:
  • 1 c dried Coconut 'Ribbons' (or any unsweetened, un-sulphered desiccated coconut)
  • 2 c Water
  • Pinch of sea salt (will make it last a bit longer in your fridge)
For the Muesli:
  1. Preheat the oven to 325*F
  2. Melt the coconut oil and toss it in a big bowl with all of the ingredients except for the dried fruit (and chia/flax/hemp if you're using)
  3. Spread out onto a parchment-lined baking sheet and bake in the oven for five minutes, pull it out, toss it around with a spatula or wooden spoon and bake for another five minutes (this helps it bake evenly).
  4. Let cool and add the dried fruit and fragile seeds (and flax/chia/hemp if using).
  5. Once entirely cool, transfer into a jar and store in your fridge for up to four weeks (freezes well too!)
  6. Serve with homemade coconut milk (or any homemade, plant-based milk) and fresh fruit if desired.
For the Coconut Milk:
  1. Blend contents in a blender until very smooth (2-5 minutes, depending on your blender).
  2. Strain through a stainless steel fine-mesh sieve (or nut milk bag).
  3. Sometimes I don't strain it, if you do, the leftover solids can be frozen or dried out in a low oven or dehydrator to add to smoothies, baking/sweet/cracker recipes.
  4. Use coconut milk right away or keep in a covered jar in your fridge for 3-4 days. it freezes pretty well too. Shake before using.
Recipe by The Crushing Cancer Kitchen at