Nourishing, nut free, vegan muesli slice

Jacqueline Alwill

Brown Paper Nutrition

Made this slice the other day, shared two pieces (uncommon I usually share most!?!?!) then ate the rest all to myself each day for breakfast for the next week (also uncommon because I will be easily and ridiculously bored eating the same thing everyday until I met this slice/loaf/piece of heaven.)

Packed with plenty of whole grains, seeds (no nuts), some fruit AND VEGETABLES #hiddenveggies, and just the most delicious flavour full stop, I honestly believe if you make this then the same will happen to you. #nosharingallminethanks

I’ve used chia eggs in place of chicken eggs here so that those with any egg allergies can enjoy it, or it can be packed into a kids lunchbox and sent off to kindy without any egg or nut allergy concerns either. There’s also oat bran in the mix but if you don’t have it handy then you could use oats if you like and if you do please do report back, I’d love to know.

Orange zest and cinnamon flavours are what gives it the lift but I understand zest isn’t for everyone so if that’s the case simply omit the orange zest and up the cinnamon a touch. My first round of making this I used more zest but found it too zesty, so I’ve drawn a little back with this one.

One more thing – keep it in the fridge and toast it! It is actually even better toasted so please make sure you become as suitably obsessed as I did and enjoy it as really wholesome kick start to your day too.


Nut Free : Vegan

Serves 14-16

3 tablespoons chia seeds

1 cup oat bran

1 cup (250ml) nut milk

1/4 cup olive or coconut oil

1/4 cup maple syrup

1 cup (125g) grated raw sweet potato

1/4 cup (45g) linseeds

1/4 cup (45g) pepitas

1/4 cup (45g) sunflower seeds

2 teaspoons cinnamon

1/2 teaspoon orange zest

2 teaspoons baking powder

1/2 teaspoon bicarb soda

1/2 cup (70g) cacao nibs

1 cup (160g) organic sultanas

1 cup (70g) shredded coconut

1 cup (140g) wholemeal or spelt flour

Preheat oven to 180C and line a 22cm square baking tin with greaseproof paper.

Combine chia seeds and 2/3 cup (160ml) water in a small bowl, stir with a fork to combine then set aside to gel for 10 minutes and stir again.

Combine oat bran and nut milk in a large bowl, allow to soak for 10 minutes then add, chia and water combination, olive or coconut oil, maple, sweet potato, linseeds, pepitas, sunflower seeds, cinnamon, zest, baking powder, bicarb and mix to form a wet dough.

Add cacao nibs, sultanas, coconut and flour and mix again until uniform in texture.

Scoop into lined baking tin and place in oven to cook for 30-35 minutes or until a skewer inserted through the middle comes out clean.

Cool for 20 minutes in tin then transfer to a wire rack to cool completely.

Slice into 14-16 pieces and enjoy.

Store sliced in fridge up to 1 week or freezer up to 2 months. Toast once refrigerated or frozen to enjoy the best result.