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+ servings

Ginger Pear Muesli with Creamy Cashew Milk

Author - Gena Hamshaw
Prep Time: 15 minutes
Total Time: 15 minutes
Yields: 4 1/2 cups cashew milk; 2 large or 3 small servings of muesli


For the creamy cashew milk:

  • 1 cup raw cashews soaked for at least 4 hours (and up to 10), rinsed, and drained
  • 3 cups water
  • 4 pitted medjool dates
  • 1 teaspoon vanilla extract
  • Pinch salt

For the ginger pear muesli:

  • 1 cup rolled oats use GF certified oats to make strictly gluten free
  • 2 teaspoons chia seeds
  • 3 tablespoons raisins or another dried fruit of choice
  • 1/2 teaspoon ground cinnamon
  • 1/2 tablespoon finely grated fresh ginger (or 1/2 teaspoon ginger powder)
  • 1 small pear grated
  • Extra pear slices for serving


  • To prepare the cashew milk, blend all ingredients in a powerful blender till they're totally smooth. Set the milk aside. (You'll have about 4 1/2 cups cashew milk, and you can reserve leftover for coffee, smoothies, porridge, etc.)
  • To prepare the muesli, mix all muesli ingredients together in a mixing bowl. Add 1 3/4 cups cashew milk; alternatively, add 1 3/4 cups of a non dairy milk of choice. Stir to combine. Cover, and let sit overnight in the fridge. In the morning, scoop muesli into two bowls, pour some extra cashew milk (about 1/4 or 1/3 cup) on top, and garnish with extra pear slices if desired. Serve.


Leftover muesli will keep for up to 2 days.