At the beginning of the 20th century, Dr. Maximilian Bircher-Benner, a Swiss physician, unwittingly created the OG overnight breakfast oats, muesli. He was trying to conceive of a healthy appetizer to have at the start of every meal. While his vision of replacing bread and butter did not come to pass, millions of people around the world enjoy it at the start of the day. Inspired, I put together this vegan pineapple upside down cake muesli cereal recipe with dried cherries, walnuts, coconut, vanilla, dates and old fashioned rolled oats. If you’re into eating a fiber-rific version of dessert for breakfast, then this is the one for you!
This recipe makes ~6 cups of muesli.
A few things…
- I highly recommend incorporating the vanilla in your muesli in some way, because what’s a pineapple upside cake without it? You can either soak the oats in vegan vanilla flavored milk or yogurt, stir in a few drops of vanilla extract into your cereal bowl right before eating it, or add vanilla powder to the entire dry cereal mixture. Do what works for you!
- Want to make muesli for one? Add the ingredients listed below in the ratio that works for you. More parts oats, lesser parts everything else. If you taste it and you wish you had more of X ingredient, stir it in.
- Traditionally, muesli is soaked overnight and eaten the next day. I usually soak it in vegan milk or yogurt for ~20 minutes to 1 hour. Some people eat it raw with vegan milk or yogurt, which offers a lot of “texture”. Some people eat it hot. Test all the serving suggestions, or use your tried and true method. If you have other ways you like to eat or use it, I’d love to learn from you.
- Store in a sealed container in a cool, dry place.
So, please enjoy this vegan pineapple upside down cake muesli cereal recipe! It was one that I tasted and thought, “This one is special.” And who better to share it with than you? 💚
Check out other UVK recipes, like Vegan Granola Bars, Tempeh Bacon, Pineapple and Cucumber Salad, Cold Mango Soup, Vegan Cold Cucumber Soup, Vegan Cranberry Sauce, and more.
Pineapple Upside Down Cake Muesli
3 cups old fashioned rolled oats
¾ cup dried pineapple tidbits
¾ cup chopped dried cherries
⅓ cup finely chopped dates
⅓ cup finely shredded dried coconut
¾ cup finely chopped raw walnuts
1 tsp vanilla powder – I used Spice Jungle Ground Vanilla (OR see notes above)
1. Combine all the muesli ingredients in a bowl. Stir together.
2. Serve the amount you’d like to eat. Add vegan milk or yogurt to it in a 1:1 ratio. Let it sit until the oats soften (~20 minutes+). Or you can put it in the refrigerator overnight in a sealed container to enjoy in the morning.
3. Store any leftovers of vegan pineapple upside down cake muesli in an airtight container in a dry, cool place.
