Morning Muesli

New York is too hot and humid in the summer, too cold and inconvenient in the winter, and too crowded everywhere you go…but something about this place is just so beautiful and perfect. 

It’s “We Love Food Fridays” over at Toneitup! If you aren’t familiar wit muesli, it’s been a popular breakfast in Europe, slowly but surely becoming more widespread here in the states. You may have seen pre-made muesli mixes  on the shelves of your local grocery store (Bob’s Mill makes a great muesli mix ready to go in a bag), but one of the perks of making your own is that you can choose what types of grains, dried fruits, and nuts you want to include. While you might think that it’s the same thing as overnight oats, muesli is quite different in that it is a mixture of several types of nuts and grains. Because muesli is packed with fiber, complex carbs, and healthy fats from the mixture of nuts, grains and dried fruit, it is a perfect breakfast that will keep you full and energized for hours and hours.

Feel free to add whatever nuts and grains to your mixture (i.e. chopped hazelnuts, sunflower seeds, silvered almonds, sesame seeds, etc.)


 You can eat muesli either hot or cold, although I must say that I prefer eating it cold, with a splash of warm milk on top.

Top it with grated apples, fresh berries, a drizzle or organic honey, and I swear to you, it will be the best breakfast porridge you’ve ever had.

 You could then top it with liquid base of choice: milk (I used almond milk), cream, yogurt, fruit juice, etc.

Morning Muesli  

Ingredients:

  • 1 cup whole, raw almonds
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 2 cups rye flakes
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup oat bran
  • 2/3 cup mixed dried fruit (I used a combination of dried cranberries and raisins)
  • 1/4 cup date crumbles
  • Milk, yogurt, honey for serving

Directions:

  • Preheat oven to 350 degrees.
  • In a bowl, toss the almonds with oil and salt, making sure that all the almonds are covered
  • Place the almonds on a baking sheet.
  • On another baking sheet,spread rye flakes and rolled oats.
  • Place both baking sheets in the oven. Bake for ~15 minutes, stirring them once in awhile to prevent them from burning.
  • Once done baking, place everything into a serving a large bowl. Add the dried fruit and date fruit. Toss until well-mixed.
  •  Soak 1/4 cup of muesli (the mix we just made) in 1/2 cup of non-dairy milk and a dollop (~3 tbsp) of yogurt. Store the rest of the muesli in a plastic bin at room temperature. 
  • Allow it to soak in the fridge overnight (or at least for a few hours).
  • Eat it cold in the morning with a drizzle of honey, a splash of warm milk, and fruit toppings.
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5 responses to “Morning Muesli

  1. Did you know that birchermuesli (that’s the full name) had been “invented” in Switzerland and that Mr. Bircher was a swiss? 😀 Just had to mention that 😉

  2. I love this breakfast, I have buy one that has oat meal, cranberries, rice and a lot of grains more, it is just delicious!

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