Mad About Muesli

One of the benefits of waking up at 5:30 each morning is eating not one but two breakfasts. I'm always looking for new ideas for healthy and simple morning meals. As one who can't eat eggs, dairy and soy, options narrow quickly. 

My taste buds peaked at the thought of a "European" breakfast I could actually eat.

Enter muesli.

This oatmeal-look-a-like was the creation of Maximillan Bircher-Benner, a Swiss physician. Around 1900, he came up with this dietary delight for his patients as an essential part of their treatment and recovery. The options are endless and this breakfast tastes far better than those over-sugared and over-priced packets in the box. 

Muesli

1 cup regular oats

1/2 cup quinoa flakes*

1/2 heaping cup of dried fruit**

1/2 heaping cup of nuts/seeds***

*feel free to use other grains such as barley and rye if gluten is not an issue.

**apricots, cranberries, blueberries, currants, raisins and the like.

***walnuts, pecans, almonds, sunflower seeds, sesame seeds, pumpkin seeds.

Mix and store in a really cool jar like mine in the refrigerator. 

 

Topping ideas: sea salt, cinnamon, maple syrup, non-dairy milk, chia seeds, flax meal, hemp seeds, fresh banana slices, and anything else your heart desires.

Serving options:

1. Measure 1/2 cup of muesli with 1/2 cup of liquid such as apple juice, non-dairy milk, watered-down yogurt, etc. Let it sit for 15 minutes. Add toppings and eat up! You can also do this the night before and let it sit in the refrigerator all night, a traditional method.
2. Measure 1/2 cup of muesli with 1/2 cup of liquid mentioned above and heat over medium to low heat for about 4 minutes.
3. Measure 1/2 cup of muesli with 1/2 cup of liquid and microwave for about 1.5 minutes. 

Let me know if you have any favorite muesli topping or ingredient ideas I didn't mention.

Like it? Double the recipe. Love it? Triple it. 

Thanks for reading,

L.