- 2/3 cup Flax Almond Fiber Mix
- 2 tablespoons raisins (any dried fruit can be used)
- 2 tablespoons powdered peanut butter
- 1 teaspoon cinnamon (nutmeg and other spices could also be added)
- 1 teaspoon sweetener of choice (brown sugar, honey, maple, molasses, etc)
- hot water, amount needed for desired consistency
- Mix dry ingredients together in small bowl (ensure bowl is large enough to add desired water at the time of serving).
- If using liquid sweetener, it is recommended to add at the time of serving.
- Store mixed dry ingredients up to two weeks unrefrigerated. Store up to 3 months refrigerated.
At the time of serving
- Add hot water to dry mixture with added sweetener and let sit for 5 min.
- Stir well and enjoy!
- I usually make at least 6 bowls at a time and store them as needed depending on my meal plan. Once the flax mix is made and ingredient are out, it only takes about 10 min to assemble the 6 bowls.
- I prep and store the mixture in smaller to-go containers and then transfer to a serving bowl at the time of serving. Medium-size deli containers would work well, too, when you wanted it large enough to add the water right to it. Lots of flexibility!
- Possible additions to increase macronutrients include: adding an additional 2 tablespoons of powdered peanut butter (1P) + 1 sliced banana at the time of serving (2C); this would increase the macro servings to 6C, 4F, 4P (compared to the current 4C, 4F, 3P).
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: no cook
- Diet: Vegan
- Calories: 473
- Sugar: 17g
- Sodium: 102mg
- Fat: 21g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 21g
- Cholesterol: 1mg
Keywords: home-made muesli bowls, high protein vegan breakfasts