Growing up, I usually associated breakfast with tooth-rotting sugary cereals from General Mills. As an adult, I sometimes struggle with what to eat in the mornings. After all, the last thing I want to do when I roll out of bed (literally) in the mornings is to spend a lot of time preparing breakfast. So, I’ve started to make my own granola and muesli. It makes mornings pain-free. I can brew coffee while quickly assembling a bowl of muesli or granola. Once I finish this batch of muesli, I’ll make granola and pass along that recipe. But for the time being, enjoy some muesli!
Muesli
Print this recipeMix together:
6 c rolled oats
1/2 c barley oats
1/2 c wheat germ
1/2 c dried raisins
1/2 c dried apricots. chopped
1/2 c dried cranberries
1/2 c walnuts, chopped
1/2 c unsweetened shredded or flaked coconutIf you would like to add sugar, start off with 1/4 c brown sugar and add more to taste.
Use this recipe as a rough guide and tweak to your liking. If you can’t find barley oats or wheat germ, don’t let something like that prevent you from making muesli.
Other variations:
- raw unsalted sunflower seeds
- brazil nuts
- hazelnuts
- almonds
- pumpkin seeds
- prunes
- currants
- sultanasSoaking:
You can eat muesli right away, but soaking muesli for about a half hour before eating it makes it far more digestible. Some people soak the muesli overnight and eat in the morning, though I’m far too forgetful to think that far ahead. Soak the muesli in your milk of choice (dairy, soy, almond, rice), or yogurt, kefir, applesauce, etc.
Serving:
Optionally, top muesli with your favorite fresh fruit.
Storing:
Store the mix in an airtight container away from direct sunlight. The mix will stay fresh for a couple months, but I strongly recommend only making enough for a week or two. Chopped nuts can quickly go rancid.
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