muesli

IMG_5926

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.

IMG_5935

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).

IMG_5930

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.

muesli
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:
plain yogurt
water
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

muesli, elsewhere:
Toasted Oat and Coconut Muesli via Joy the Baker

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s