Big Batch Muesli

Big Batch Muesli by Jessie May
Big Batch Muesli by Jessie May

Food52 Vegan

It’s time to kickoff my cookbook club here on Jessie May! This was my first vegan cookbook I ever owned. Gena Hemshaw’s recipes in Food52 Vegan are classic, beautiful, and truly recipes you can eat all week long. Not just for their flavor, but for their thoughtful, satiating ingredients and overall ease of preparation.

I cannot recommend Food52 Vegan enough to those who are new to making plant based meals - and same even for veggie veterans. I discover something new that gives my meals life every time I revisit this cookbook!

Expect a delicious green smoothie, fluffy pancakes, tasty soups and salads, the best tempeh (ever), sloppy joe’s, butternut mac’n’cheese, a rich chocolate cake, and more recipes alike.

Today I’m sharing my favorite breakfast from the book, Gena’s muesli. Read more about the recipe below! And if you’d like to join the club, pick up a copy of Food52 Vegan too.


Big Batch Muesli by Jessie May

Ooo I just love this muesli! It ticks all the boxes with a creamy base, healthy omega 3s from the chia seeds, crunchiness from the pepitas and chopped nuts, chewy sweetness from the raisins, and my favorite trio that makes this dish: cinnamon, nutmeg, and maple syrup. A lovely time saver, this recipe makes a big batch in one go. You can simply mix it up once and enjoy it all week. I appreciate it’s versatility, either eating it on it’s own for a lighter breakfast, or building it up by topping it with a generous spoonful of nut butter and/or a pile of fresh fruit. This mix is one of my favorites of all time, thank you for sharing it with us Gena :).

I hope you all enjoyed the first post in my #JMCookbookClub.

Be sure to check out a copy of Food52 Vegan here if you’re interested too.

x Jessie

Big Batch Muesli by Jessie May

Big Batch Muesli

Makes 4 to 5 servings.

2 cups rolled oats
1/4 cup pepitas
1/4 cup cashews (I use pecans), chopped
1/3 cup raisins or medjool dates, chopped
3 tablespoons chia seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 1/2 cups plant milk (such as almond, soy, or oat)
2 tablespoons maple syrup

Mix everything together in a large bowl (preferably one with a lid). Let sit for ten minutes or so, and give it another good stir. Seal tightly and place in the refrigerator overnight. Stir once more before serving.

Scoop out and enjoy as you’d like during the week! It is delicious as is, or you can top it off with whatever you’re feeling. Almond butter, fresh fruit, coconut yogurt, jam, etc.

This is an entry in the #JMCookbookClub! To see a list of all posts, click here.