Author: Will Rehm ’24
Are you in the mood for a delicious breakfast or a quick snack? This easy vanilla muesli bowl is a great way to spice up a healthy classic with fresh fruit. You can make this bowl without spending time in a kitchen cooking anything, though you will need access to a refrigerator if you’d like it very cold. There are several things about this recipe that make it sustainable. For one, few of the ingredients are heavily processed. Additionally, the milk alternatives mean there was no cow required, saving methane emissions and large water usage. Lastly, you can make the fruit more sustainable sourcing it from the most local providers. I’ve even grown strawberries at home, so you can reduce pollution and follow this recipe with fruit fresh from your garden. You can also modify this recipe to include as much or as little sugar as you’d like.
Ingredients:
- 1 / 2 cup old – fashioned oats
- 1 / 2 cup vegan milk
- 1 tablespoon honey
- 2 strawberries
- 1 banana
- Nuts, chocolate, or any other fruits you’d like to use
Steps:
Step 1: To start, combine the oats with the milk and 3 / 4 of the honey. I didn’t have any old-fashioned oats so I substituted instant oats from the U-store. I also used soy milk from the dining hall, though I would have chosen oat milk if it was available. Oat milk is often creamier and uses less water than almond milk. Once combined in a bowl, you can put the bowl in the refrigerator for 15 minutes. If you don’t have access to one like me, it’s perfectly fine without doing so.
Step 2: Cut up your bananas into coins and strawberries into small pieces. Put these fruit toppings on the oat and milk mixture and add any chocolate, nuts, granola, or fruits you’d like. I had a little honey left over, so I drizzled that on top. Enjoy!
Recipe adapted from The View from Great Island
This series is brought to you by student group, Greening Dining
