Muesli in the morning

7 07 2011

I like muesli.  For a few months in the winter I was eating it every morning but then I got tired of paying $5 a week for my muesli fix, especially since it’s just a bunch of stuff mixed up in a bag.  So, I switched to oatmeal.

I recently borrowed Get it Ripe by jae steele from my lovely neighbour, and discovered it has a recipe for muesli!  Below is my adjusted version: I added less cereal flakes and more oats, more seeds, and more cinnamon because that’s how I roll.

I think what I love more about muesli is that it can be eaten hold or cold.  All I do is put 1/2 cup of muesli in my breakfast bowl, along with enough soy or almond milk to just cover the grains before I go to bed.  In the morning, I add some fruit to the bowl and breakfast is served.  Want it hot?  Add half as much soy or almond milk at night and top up your bowl with hot water in the morning.

Muesli

3 cups cereal flakes (I use quinoa flakes or millet flakes)

3 cups rolled oats

1 cup puffed grains (I use amaranth or kamut puffs)

1/2 cup raisins

1/2 cup dates, chopped

1/2 cup almonds, chopped or sliced

3/4 cup seeds (sunflower, pumpkin or sesame)

1 Tbsp cinnamon

Combine all ingredients into a bowl and stir.

Store this in an airtight container and it will keep for a month.  Store your container in the fridge and it will keep for longer (6 weeks).