This muesli is the very first recipe in Heidi Swanson’s Super Natural Every Day which I’ve been slowly cooking and eating my way through over the past couple months. I love oatmeal (in all it’s variations) and have always enjoyed a good fruit/yogurt/granola parfait. Muesli is a nice alternate – similar to each but refreshingly different.
It is a perfect quick breakfast for a busy weekday morning, one that requires very little effort the night before (mix yogurt, water, dry muesli) and no effort the morning (grab & go).
It’s got everything you need to stay full until lunch and the possibilities for different flavor combinations are endless. Welcome to the breakfast rotation, muesli. We’re happy to have you.
yield: about 4 servings
recipe notes: I halved Heidi’s recipe because I wasn’t sure exactly how much I was going to like this and I didn’t want to have a ton to use up. I’ve already made a second batch. The best part about it is that you can mix all the ingredients together and just store them in a glass jar in your pantry. Then, just make the muesli per serving as you like. On the various ingredients – you could substitute any dried fruit for the raisins – dried cranberries? dried blueberries? Yum. Also – the nuts are definitely interchangeable – hazelnuts? pecans? Go for it. Sometimes I like to add a little cinnamon into the dry mix when I make it – I can imagine a touch of nutmeg or cloves would be great, too. Or espresso power? As I said before, the possibilities are endless…
for the dry mix:
1 1/2 cups oats (gluten-free if need be)
1/4 cup chopped almonds
1/8 cup golden raisins
1/4 cup shredded coconut (sweetened, unsweetened or toasted, you pick)
1/8 teaspoon kosher salt
for the muesli:
maple syrup (optional)
1. In a large bowl, toss together the oats, almonds, raisins, coconut and salt. Transfer to a quart-size mason jar (or one like this) until you are ready to use.
2. For each serving, spoon 1/2 cup yogurt into a bowl (or small mason jar), thin with 1/4 cup water, and sweeten with a splash of maple syrup. Stir in 1/2 cup of the muesli and let it sit in the refrigerator for at least an hour, or preferably overnight. Top with a small handful of raisins, almonds, and/or some fresh fruit and serve.
source: Super Natural Every Day by Heidi Swanson
– Toasted Oat and Coconut Muesli via Joy the Baker