This has become one of my new favorite, weekday breakfasts. jwa doesn’t really like it but that’s even better because it means one recipe’s worth will keep me in breakfasts for about one and a half weeks! See, I usually have a hard time finding something that I want to eat in the morning, coupled with the fact that I don’t have much time. Enter Muesli. Already made and I like it a lot. Perfect.
I also just got a new camera last weekend (Canon Rebel T3 with a Canon EF 50mm f/1.8 II Camera Lens), so expect there to be a tiny learning curve (too arty? slightly out of focus?) and then hopefully even better photos coming up!
Just playing with the new camera. Vanilla is …pretty!
You can either treat the muesli as a granola and eat with milk or yogurt, cook in water like an oatmeal or (and this is what I do) soak in milk for about 30 minutes (or overnight) and eat it in the traditional way.
Adapted from a recipe on Eating Well magazine. Makes about eight 1/2 cup servings.
2 cups old-fashioned or quick-cooking (not instant) rolled oats
2/3 cup barley flakes (or rye or wheat flakes; you can always use 2/3 cup more oats too)
1/4 cup pumpkin seeds (pepitas), shelled
1/2 cup coarsely chopped nuts (I use a combination of almonds & pecans)
pinch of kosher salt
2 tbsp flaked coconut (unsweetened)
3/4 dried fruit (I use a combination of golden raisins, blueberries and cherries)
2 tbsp honey (you can also use maple syrup here)
1/2 tsp vanilla extract
Pinch of cinnamon
Pinch of salt
1/4 cup flaxseed meal
Preheat oven to 350°F. Coat a baking sheet with cooking spray. Spread oats and barley flakes on the baking sheet. Bake for 10 minutes.
Stir in nuts, pumpkin seeds and coconut; sprinkle with a little salt and bake until fragrant, about 8 minutes. Turn off the oven. Stir dried fruit into the muesli.
Microwave honey for 10 seconds in a glass measuring cup (or green mug). Stir in vanilla and cinnamon; drizzle over the muesli and stir to coat.
Let cool completely and then pour into a large bowl or container. Stir in the flaxseed meal.
Store muesli in an airtight container in the refrigerator for up to two weeks.