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:
plain yogurt
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


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