Muesli
Muesli checks all the boxes for a perfect weekday breakfast. It’s packed with whole grains, fiber, protein and antioxidants and it’s extremely versatile. I usually make a big batch on the weekend to last throughout the week, which speeds up my weekday morning routine! It is healthy, nutty, chewy and truly satisfying.
What is Muesli: Muesli originated in Switzerland and was created by a physician named Bircher-Benner. Muesli consists of a mix of rolled oats, nuts, seeds, coconut and dried fruit. Think of it as a healthier, low-sugar alternative to granola! Because muesli isn’t cooked there is no sugar or oil needed to bind the ingredients together. When I make a batch, I like to toast the grains, nuts and seeds before they are mixed into the muesli to add a tasty crunch to the cereal. I also like to add some warm spices like cinnamon, nutmeg or cloves before toasting to bring out the flavours.
Although you can buy muesli at the grocery store, I prefer to make it at home because it allows me to customize the ingredients to my liking and keep the sugar to a minimum.
THE BEST WAY TO ENJOY MUESLI:
Muesli Cereal: Eating muesli cold is as easy as making a bowl of cereal. Combine equal parts of the muesli mix and milk of your choice in a bowl, add your favorite toppings and voila!
Overnight Oats: If you prefer a creamier and thicker texture, you’ll like overnight oats. Portion out 2/3 of a cup of the muesli mix into a lidded jar and mix with 2/3 cup of your favourite milk or milk alternative. Then top the mixture with berries, nut butters, maple syrup, extra nuts or seeds. Lastly, screw on the jar lid and refrigerate overnight. In the morning you will be left with a chilled, thickened, and softened muesli.
Hot Muesli: This is perfect for oatmeal lovers like me! It is easy, convenient, and tasty. Combine and simmer equal parts of liquid (milk or water) and muesli in a pot over medium heat for 3-4 minutes. Once thickened, sprinkle with your favorite toppings, add a drizzle of organic maple syrup, serve and enjoy.
Muesli Parfait: Another alternative is to layer the muesli mix with fresh fruit and yogurt to make a tasty parfait.
Muesli Topper: If you are feeling creative, add a few spoonfuls of muesli on top of your next smoothie for a little added crunch. You can even add it to your homemade muffins, pancakes or breakfast cookies.
The combinations are endless so make up a batch and experiment! My recipe is below:
Ingredients:
4 cups gluten free oats (can use regular large flake oats)
1 cup dried cherries or blueberries
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon allspice
4 tablespoons organic maple syrup
2 teaspoons maple extract
1 cup chopped roasted, salted almonds or pecans
1 cup coconut flakes
½ cup roasted salted pumpkin seeds
½ cup slivered roasted almonds
½ cup chopped dates (I love dates so I add more)
Optional : Can add hemp seeds, chopped dried apricots, dried goji berries
Instructions:
Preheat the oven to 350 degrees fahrenheit.
Spread oats onto a cookie sheet and bake for about 7 minutes.
Then add coconut and slivered almonds and continue to bake until the coconut turns brown.
Chop up your almonds and pumpkin seeds. Note: if you bought raw almonds and pumpkin seeds you will need to toast them ahead of time.
In a pot mix maple syrup & maple extract and heat until warm.
Once the oats are toasted, add almonds, seeds, cherries and dates. Mix with the spices and maple syrup mix.
Let it cool for 15 minutes then put in a sealed container.
Enjoy!