Taking a break from holiday baking today to share this recipe for Chocolate Orange Gingerbread Muesli. Perfect for your Christmas morning breakfast or holiday brunching!
How is everyone’s December going? Are you getting through your holiday to-do lists?
Things are definitely getting hectic around here! Once December hits, it’s full steam ahead until Christmas and I start to feel the pressure of finding time to get everything done. Does anyone else have the urge to make their home perfect for the holidays? I mean, aside from decorating inside and out, do you clean your home from top to bottom? This is something I usually do, but this year, I’m trying to scaling back. There are just more important and fun things to do leading up to the holidays, and really, who is going to know that the tops of my cupboards are dusty?! 😉
So this year, I’m cleaning less and doing more Christmassy things! And obviously, baking is one of those things!
Speaking of baking, this Chocolate Orange Gingerbread Muesli is actually a no-bake recipe! Yay! It’s also wholesome and filling, so you can whip this up and strike a little balance between eating a healthy breakfast and enjoying all the party snacks and holiday cookies! 😉
So it’s been a few weeks since I actually posted a recipe for anything that wasn’t a sweet treat. Since mid-November, it’s been all things cookies around here. ‘Tis the season after all! But I couldn’t let the season go by without sharing the recipe for this Chocolate Orange Gingerbread Muesli. I’m a bit obsessed with breakfast and brunch these days, and with the holidays coming up, I love planning brunch get-togethers!
While all these recipes are super delicious, and offer a mix of sweet and savory options (which is a must for any brunch!), I wanted to include something a little different. Something healthy-ish, totally kid appropriate, and requiring minimal preparation. And if I can make something ahead of time and free up oven space, that’s a win! This Chocolate Orange Gingerbread Muesli is done in 10 minutes and you can make it right before serving it or even the night before.
This muesli is packed with clean eating ingredients like rolled oats, quinoa flakes, sunflower seeds, raisins, coconut, spices, dried orange peel and mini dark chocolate chips. You just assemble the ingredients in a large bowl, add the almond milk (I used a mix of unsweetened original and dark chocolate almond milk) and let it sit for a few minutes. The longer you leave it, the more the flavours blend together. And surprisingly, it doesn’t get soggy if you leave it overnight!
I like this for a holiday brunch option because it is chunky and filling, and a big batch goes a long way with a crowd. The spices and the orange peel add a nice holiday flavor, while the dark chocolate chips and almond milk add a hint of sweetness. This muesli really does taste like a chocolate orange mixed with gingerbread.
You can top this muesli bowl however you like. I chose clementines (since they are so plentiful this time of year), as well as pomegranates and pistachios. I had them on hand and thought the red and green looked really vibrant and festive on top of the muesli. And I couldn’t resist topping it with a little gingerbread man (or two)! For garnish, really!! 😉
If you need a super quick, easy and clean eating breakfast recipe that tastes like Christmas in a bowl, you should probably add the ingredients for this Chocolate Orange Gingerbread Muesli to your shopping list!
If you make this one over the holidays, be sure to share! And check out some of the other holiday recipes on my Christmas Cookies and Desserts Pinterest Board! There are some goodies there from Crumb Top Baking and lots of other food bloggers!Print
Chocolate Orange Gingerbread Muesli
Chocolate Orange Gingerbread Muesli is perfect for your Christmas morning breakfast or holiday brunch. It’s wholesome, filling and packed with clean eating ingredients like rolled oats, quinoa flakes, sunflower seeds, raisins, coconut, spices, dried orange peel and dark chocolate chips. It can be ready in 10 minutes or you can even make it the night before!
- Prep Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4-6 bowls
- Category: Breakfast
- 2 cups gluten-free rolled oats (such as Bob’s Red Mill)
- 1 cup quinoa flakes
- 1/2 cup raw sunflower seeds
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
- 2 tbsp dairy-free dark chocolate chips
- 2 tbsp dried orange peel (see note)
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp kosher salt
- 3/4 cup unsweetened almond milk
- 3/4 cup dark chocolate almond milk (see note)
- Pomegranate arils, pistachios, clementines, coconut chips and honey for toppings
- Add all the dry ingredients (everything but the milk and toppings) to a large bowl and stir to combine. Pour in the two kinds of milk and stir until well combined. Let sit for 5 minutes until the oats soften and absorb the milk. You can also cover and refrigerate for a few hours or overnight.
- Scoop into bowls and top with pomegranate arils, pistachios, clementines, coconut chips and a drizzle of honey. Serve cold.
- Store any leftovers in an airtight container in the refrigerator and enjoy within 2 days.
- I get my dried orange peel at Bulk Barn.
- If you don’t have dark chocolate almond milk, you can use all unsweetened almond milk, or even use sweetened or vanilla almond milk (or another kind of milk). I like to add some of the dark chocolate almond milk because it sweetens up the muesli a little bit.
- I don’t enjoy muesli when it is too wet or runny, so I add just enough milk to soften the oats. If you like your muesli a little wetter, you can just add more milk.
- I like to serve and eat this muesli cold. If you prefer warm muesli, you could heat the milk before adding it to the muesli. But if you do this, leave the chocolate chips out as they will likely melt. You can just add them to the top of the muesli before serving.