Muesli

MuesliMuesli is my favorite breakfast, particularly in the spring and summer. Served cold or at room temperature, it is easy to make and surprisingly filling. It’s best if it can soak in the fridge overnight (soaking helps with digestibility), but if you forget and are still craving it, you can soak it for an hour or two on the counter.

This recipe is for about 2 lbs. of dry muesli. Store in a container in the pantry and it will be good as long as the nuts stay fresh. For a longer shelf life, you can omit the nuts and add them before soaking your portion. Combine the following ingredients in a large container and stir with a wooden spoon:

  • 1/2 lb. rolled oats
  • 1/2 lb. spelt flakes
  • 1/2 lb. barley flakes
  • 1/2 lb. rye or triticale flakes
  • heaping 1/2 cup hazelnuts, halved
  • 1/2 cup sunflower or sesame seeds
  • 1/2 cup raisins
  • 1/2 cup date pieces

To soak one serving of muesli, stir together the following ingredients in a bowl until moistened, leave in the fridge overnight, and top with fresh fruit in the morning:

  • 1 to 1 1/2 cups dry muesli (see above)
  • handful of pumpkin seeds (It’s best to keep these refrigerated separately; they go rancid especially fast.)
  • handful of almonds (I like to add almonds separately, since they’re large and the amount I want varies.)
  • 3 spoonfuls of applesauce
  • about 1 cup milk of choice
  • water to cover (You can use 100% apple or orange juice if you like it sweeter.)
  • couple spoonfuls yogurt (This is optional; I like to add yogurt sometimes for a bit of extra tang.)

Alternatively, you can try the lazy man’s version. I toss a handful of two or three different kinds of rolled grains (oats, barley, triticale, etc.) in a bowl with some dried fruit and nuts and soak overnight in applesauce, milk, and water.

 

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