In a post-Paleo world, it can seem like everyone is on a never-ending quest for more protein. Whether it’s in the form of a bar, powder, or plate full of eggs, the hunt is on for the magical macronutrient. Does it really have to be that difficult?
“On the one hand, many Americans over-consume protein, and a lot of media messages suggest that we need more than we do, and also that animal protein is the only adequate source, which isn’t the case,” says Gena Hamshaw, nutritionist and author of the new vegan cookbook Power Plates. That said, protein is an important part of the overall diet, with decades of research linking it to satiety, bone health, and muscle mass.
“It’s important to pay attention [to your protein intake],” says Hamshaw. “Not obsess, but be mindful.” And what better place to start than with breakfast? Hamshaw recommends this apple ginger museli, a blend of oats, seeds, spices, and fruit soaked overnight in a non-dairy yogurt. But you can sub out any of the ingredients to make it your own. The (ahem) power is, well, yours!
Keep reading to get the recipe for vegan apple ginger museli.
Apple ginger muesli
1 cup rolled oats
1 1/2 tsp finely grated or minced fresh ginger, or 1⁄2 tsp ground ginger
1/4 tsp ground cinnamon
2 Tbsp shelled hemp seeds
2 Tbsp sliced or slivered almonds
1/4 cup finely chopped pitted dates or whole raisins or currants
1 small apple, grated
12 oz plain or vanilla nondairy yogurt
Unsweetened nondairy milk (optional)
Maple syrup (optional)
1. In a medium glass bowl or container with a lid, combine the oats, ginger, cinnamon, hemp seeds, almonds, dates, and apple. Stir in the yogurt. Cover and refrigerate overnight.
2. The next morning, the muesli will be very thick and creamy. If it’s thicker than you’d like, stir in nondairy milk as needed to achieve the desired consistency. Serve drizzled with maple syrup.
Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Ashley McLaughlin