1 Spoon/ Breakfast/ Vegan

Muesli to go

This breakfast pot is a great option for those occasions when you are on the go as it can be prepared the night before.

Fibro Food Fairy

I don’t know about you, but I haven’t always found it easy to get breakfast when out and about. More and more places are catering for the gluten free diet and with the vegan diet also proving a popular choice for many individuals finding dairy free options is gradually becoming easier. However, the problem for me comes when you try to combine the two. Finding something that is both gluten and dairy free is near impossible or incredibly expensive. This recipe is free from any nasties, healthy, filling and delicious. Popping it in an airtight jar means that it is transportable, enabling you to crack on with your day with nothing to worry about.

The recipe works equally well with apple instead of the pear and you can obviously substitute the dried fruit and berries for whatever takes your fancy.

Free From Information:

• Dairy free
• Egg free
• Gluten free
• Nut free
• Soya free
• Refined sugar free
• Vegan

Muesli to go

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By Fibro Food Fairy Serves: 1
Prep Time: 5 minutes & overnight chilling Cooking Time: -

This breakfast pot is a great option for those occasions when you are on the go as it can be prepared the night before.


  • A small handful of flaked almonds (optional)
  • A small handful of coconut flakes
  • 1 tablespoon of sunflower seeds or pumpkin seeds
  • 1 pear, cored and peeled
  • 40g gluten free porridge oats
  • 30g chopped dates or sultanas
  • 1 tablespoon chia seeds
  • 125mL dairy free milk (I prefer coconut)
  • ¼ teaspoon ground cinnamon
  • 5g stem ginger, finely chopped
  • 1 tablespoon dairy free coconut yoghurt (optional)
  • A drizzle of maple syrup (optional)
  • A small handful of raspberries



Toast the almonds (if using), coconut flakes and seeds in a dry, non-stick frying pan until slightly golden.


Grate the peeled pear into a mixing bowl. Add the gluten free porridge oats, dates or sultanas, Chia seeds, dairy free milk, cinnamon, chopped ginger, yoghurt and maple syrup (if using). Mix together to combine.


Place the combined ingredients into an airtight jar. Top with fresh raspberries and the toasted almonds, coconut and seeds.


Leave overnight in the fridge to allow the oats to absorb the flavours of the rest of the ingredients. Serve at room temperature.


FIBRO FOOD FAIRY TIP: Can be left in the fridge for a couple of days without spoiling.

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